Ingredients
- nori 6 sheets
- avocado 1 ripe but firm, peeled, stoned and cut into strips
- crab sticks 6
- cucumber 1/4, halved lengthways cut into strips
- black sesame seeds to finish
- pickled ginger to serve
- wasabi to serve
- soy sauce to serve
SUSHI RICE
- sushi rice 250g
- Japanese rice vinegar 2 tbsp
- golden caster sugar 2 tbsp
Method
-
Step 1
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.
-
Step 2
To assemble, spread approximately 1/6 of the rice over ⅔ of a sheet of nori.
-
Step 3
Sit a sheet of clingfilm over a sushi rolling mat and sprinkle with sesame seeds.
-
Step 4
Flip the nori and rice onto the sesame seeds, rice-side down.
-
Step 5
Line up the avocado, crabstick and cucumber along the centre of the nori sheet.
-
Step 6
Use the mat to roll everything into a log – rolling towards the nori without any rice on it.
-
Step 7
Take off the clingfilm and trim the nori.
-
Step 8
Repeat with the remaining ingredients to make 6 logs. Cut each log into 6.
Watch our 20-second video for the easiest way to stone an avocado...
Nutritional Information
- Kcals 40
- Fat 0.9g
- Saturates 0.2g
- Carbs 6.8g
- Sugars 1.3g
- Fibre 0.4g
- Protein 0.9g
- Salt 0.2g
