Eel and Avocado Thick Roll from The Sushi Experience by Hiroko Shimbo

Ingredients

• 1 package unagi no kabayaki (prepared eel) (½ pound) (for heating instructions) or cured fish such as gravlax or smoked salmon (choose a less salty variety)
• 3 tablespoons tsume (quick rich brown shoyu sauce), or Sriracha mayonnaise sauce
• ⅔ package kaiware (daikon sprouts) (2 ounces) or other seed sprouts
• Sixteen ½-inch-square, 4-inch-long cucumber sticks
• 1½ cups good-quality canned crabmeat or cooked crabmeat (7 ounces)
• 16 avocado sticks from 1 ripe but firm avocado (for cutting instructions)
• 2 cups arugula or baby salad green leaves (about 2 ounces)
• 4 whole sheets nori (laver); choose the thick variety
• 6 cups (lightly packed) prepared sushi rice (1½ cups, 9.5 ounces, per roll)