Dragon shaped sushi

Prepare 2 sheets of seaweed.

Take 1 piece of seaweed and cut it in half from the middle.

Take the seaweed cut in half and cut it into 7 thin strips as shown in the picture, or a few more strips, to avoid having to replace them if they break.

Prepare 1 package of grilled eel.

Remove the grilled eel from the packaging and set aside.

Cut the grilled eel in the middle, then cut one side into 7 sections as shown in the picture, with the head and tail slightly longer.

Prepare a section of cucumber and a small pepper.

Cut the peppers in half in the middle and set aside.

Cut the cucumber into 10 thin slices as shown in the picture, remove the skin on both sides, and leave 8 slices in the middle for later use.

Cut the cucumber as shown in the picture.

Divide the cut cucumber slices into equal parts as shown in the picture and set aside.

Prepare an appropriate amount of rice.

Spread the seaweed flat on the cutting board and spread the rice evenly on top of the seaweed.

Roll up slowly from bottom to top with your hands.

Cut the rolled seaweed rice into 7 equal sections and set aside.

Prepare a round plate and place the cut seaweed rice rolls on the plate as shown in the picture.

Arrange the grilled eel on the seaweed rice.

Then put the cut thin strips of seaweed on the grilled eel and wrap both sides of the strips downwards as shown in the picture.

Cucumbers and small peppers are arranged as shown in the picture.

Put the shrimp whiskers in front of the first seaweed rice roll to serve as the dragon's beard, and then use two chili pepper seeds from the small pepper to serve as the dragon's eyes.

Squeeze out the remaining ketchup on one side of the dragon, add a drop of dark soy sauce in the middle of the ketchup, and use a toothpick to draw a few strips from the middle of the ketchup.

This completes the ‘dragon-shaped sushi’

Another piece of ‘dragon-shaped sushi’

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