In this recipe, spiky pickled ginger really cuts through the soft gently flavour of the rice and crab meat. The sweet soft texture of the avocado also gives the sushi a delicious texture. Serve with a dipping sauce, if desired.
- 150g short-grain white rice
- 325ml water + pinch of salt
- 3 tbsp. rice vinegar + 3 tbsp. caster sugar + 1.5 tsp. salt
- 4 sheets nori seaweed
- 1/2 cucumber
- 1 avocado
- 225g crab meat, boned, flaked
- 2 tbsp. pickled ginger
Peel and de-seed the cucumber. Thinly slice into matchsticks. Peel and stone the avocado. Thinly slice into matchsticks. If the ginger is in big pieces, thinly slice into matchsticks.
Place the water into a pan with the rice. Bring to the boil, reduce to a simmer and cook for 20 minutes or until sticky, stirring often to prevent burning. Leave to cool for a little while. Whisk the sugar and salt into the vinegar until dissolved, then pour over the rice and stir to combine.
Place the nori seaweed onto a bamboo sushi mat. Spread 1/4 of the rice over the seaweed in a thin layer, leaving a space of around 1-2cm at the top of the roll. Toward the bottom of the rice, arrange 1/4 of the cucumber, avocado, ginger and crab meat in a thin line through the centre of the rice. Starting at the bottom, lift the bamboo mat and use it to roll the sushi, pressing gently and rolling forward. Seal the end of the roll with water.
Repeat the process with the rest of your ingredients until you have 4 rolls. Slice using a sharp knife.