Ehomaki

Bahan-bahan (4 porsi)

• 6 oz sashimi-grade salmon ((block; cut lengthwise into 8 long strips about ½-inch thick))
• 6 oz sashimi-grade tuna ((block; cut lengthwise into 8 long strips about ½-inch thick))
• 1 unagi (freshwater eel) fillet ((grilled))
• 4 cooked shrimp ((large; deveined, pressed to straighten, and boiled with the shells on; see below for details))
• 1 batch Tamagoyaki (Japanese Rolled Omelette)
• 1 batch Simmered Shiitake Mushrooms ((prepared 1–2 days in advance))
• 1 Japanese or Persian cucumber
• 4 cups sushi rice (cooked and seasoned)
• 4 sheets nori seaweed