Oven grill the BBQ eel for about 5 minutes
Mix ½ cup tempura mix and ½ cup cold water to make tempura batter
Dip shrimp in tempura
Deep fry until golden, leave to cool on paper towel
Cut a nori sheet in half, and cover with sushi rice
Flip the nori over, and place the shrimp and avocado across the nori
Roll it as you would an inside out sushi roll
Place the eel on the roll. Cover with plastic tape and tighten to the roll using the sushi mat
Cut through the plastic tape to 8 pieces. Transfer to serving plate.
Decorate with carrot sticks for antennas and red sauce for eyes. Serve with Unagi sauce