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Method :
Mix sushi
rice well with seasonings. Cut roasted eel into 4 pieces, set aside.
Divide the sushi rice into 4 equal parts. Put one on a piece of plastic
wrap. Use tablespoon to press it flat and put on roast eel. With
the plastic wrap outside, knead it into a rice ball. Cut the dried
seaweed into pentagon of 1cm. Stick them on the rice ball which then
looks like a football. Serve immediately.
Serves 2 - 4
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