Start making your sushi rolls by Spreading your rolling mat with a plastic wrap on top to easily clean up after.
Separate each nori sheet into two halves using a pair of scissors. Lay each half on the rolling mat.
On the nori sheet, put ¾ cup of the cooked rice. Wet your fingertips with tezu water before you start rolling the sheet. Make sure the rice form a thin sheet. Don’t compress the rice with your fingers. Sprinkle some sesame seeds on the rice.
Flip the nori sheet so that it’s facing you and the rice is facing the bamboo mat.
Spread the fillings made of unagi, cucumber, avocado, and green onion slices on top.
With your thumbs beneath the rolling mat, lift the edge above the fillings and start rolling it away from you, all while gently yet firmly pressing on the roll.
Remove your bamboo mat. Cut the roll into bite-sized pieces, and drizzle some unagi sauce on top. Enjoy!