California Roll-style inside-out crab and avocado roll

Ingredients

Sushi rice

• 300 g sushi rice
• 360 ml water
• 4 tbsp rice vinegar
• 2 tbsp caster sugar
• 1 tsp salt

Roll

• 4 nori sheets
• 200 g crab sticks (or canned crab)
• 1 ripe avocado, sliced
• ½ cucumber, deseeded, cut into strips
• 3 tbsp mayonnaise
• 1 tsp sriracha
• 4 tbsp toasted sesame seeds

To serve

• Soy sauce
• Pickled ginger
• Wasabi paste

Method

1. Rice. Cook and season the sushi rice as for nigiri. Cool to body temperature.
2. Filling. Slice avocado. Mix crab (broken into pieces), mayonnaise, sriracha.
3. Lay nori. Place a nori sheet rough-side up on a bamboo mat (or a clean tea towel).
4. Spread rice. Wet hands. Spread a thin layer of rice over the nori, leaving 1 cm at the top.
5. Sesame. Sprinkle rice with sesame seeds. Press gently to adhere.
6. Flip. Turn the nori over so rice is down.
7. Fill. Add a line of crab mix, avocado, cucumber along the bottom edge.
8. Roll. Lift the mat edge and roll forward, keeping pressure on the filling. Seal the bare nori edge with water.
9. Cut. Wet a sharp knife. Cut the roll into 8 pieces.
10. Serve. With soy sauce, pickled ginger, and wasabi.

Tips

• Inside-out technique. Nori on the inside, rice on the outside.
• Crab sticks are fine. Don’t waste money on real crab for this.
• Wet hands and wet knife. The rice sticks to everything otherwise.