Eel bar sushi

Place soda on top of the roll and place the kabayaki eel on top. (The tail will be dropped.)

Sprinkle some boiled sansho pepper on top of the eel and place three slices of shiso leaves on top.

Pre-roll the vinegared rice into a stick-shaped stick and place it on top of the shiso leaves.

Put a little effort and wrap it tightly. Insert your fingers through the holes on the left and right to push them in to the protruding areas.

Gently remove the wrapping and cut it into pieces that are easy to eat and you're done.