- 400g short grain white rice
- 550ml water
- 90g crab meat, either tinned or fresh, boned
- 4 tbsp. mayonnaise
- 4 nori seaweed sheets
- 1/2 cucumber
- 1 avocado
- 4 tsp. tobiko (flying fish roe, you could use cod roe)
- 2 1/2 tbsp. sesame seeds
- 4 tbsp. rice vinegar
- 1 tbsp. soy sauce
- 1 tbsp. caster sugar
Peel and de-seed the cucumber. Thinly slice into matchsticks. Peel and stone the avocado. Thinly slice into matchsticks.
Combine the rice and water in a saucepan. Bring to the boil, reduce to a simmer and cook for 20 minutes until sticky. Whisk together the vinegar, soy sauce and caster sugar and then pour over the rice and stir to coat. In a small bowl, combine the crab with the mayonnaise and season with salt and pepper.
Lay one sheet of the seaweed onto a bamboo mat. Spread with 1/4 of the rice in a thin layer, leaving a space of 1-2cm at the top. Make sure the rice is even. Sprinkle with 1/4 of the sesame seeds and press them into the rice. Carefully flip the sheet over, so the rice and sesame seeds are on the bottom.
1/3 of the way up the seaweed sheet, arrange 1/4 of the crab mixture in a thin line across the sheet. Top with 1/4 of the cucumber and avocado. Sprinkle with 1 tsp. tobiko. Use the bamboo mat to roll the sushi roll up and over the filling, pressing gently down to seal. Brush the top of the roll with water and press down to seal. Repeat with the rest of your ingredients.
Slice the rolls using a wet, sharp knife.