Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
To make the rice, rinse it in several changes of water until the water becomes clear, then drain really well. Put the rice in a pan, add 250ml cold water and bring to the boil on a high heat. Cover tightly, then simmer on a low heat for 30 minutes. Remove from the heat and leave covered for 15 minutes to allow it to steam.
Meanwhile, put the rice vinegar, sugar and 1 tsp salt in a saucepan. Heat until the sugar dissolves, then take off the heat and cool to room temperature. Put the still-hot rice in a very large shallow bowl and add ¼ of the rice seasoning. Fold in then repeat 3 times until all the seasoning is used up. You can help cool the rice down by fanning it for 5 minutes.
To assemble, spread approximately 1/6 of the rice over ⅔ of a sheet of nori.
Sit a sheet of clingfilm over a sushi rolling mat and sprinkle with sesame seeds.
Flip the nori and rice onto the sesame seeds, rice-side down.
Line up the avocado, crabstick and cucumber along the centre of the nori sheet.
Use the mat to roll everything into a log – rolling towards the nori without any rice on it.
Take off the clingfilm and trim the nori.
Repeat with the remaining ingredients to make 6 logs. Cut each log into 6.