Ingredients
- 1 cup sticky rice
- 1 2/3 cups water
- 1/4 tsp salt
- 2 tbsp rice wine vinegar
- 1 1/2 tbsp sugar
- 1/2 cucumber, julienned
- Nori (dried seaweed)
- 1 avocado, pit removed, sliced into strips
- 320 g crab meat
- Wasabi, to serve
- Pickled ginger, to serve
- Soy Sauce, to serve
Preparation
Step 1
Rinse the rice under cold water. Combine the rice, water and salt in a small saucepan. Bring to a boil. Cover, reduce heat and simmer for 17 minutes without stirring. Remove from heat and let sit covered for 3 minutes. Mix rice wine vinegar, sugar and salt. Stir into rice. Have cucumber, avocado and crab meat ready. Set out side dishes of wasabi, pickled ginger and soy sauce. To make sushi, place a layer of plastic wrap on a tea towel. Alternatively use a sushi mat. On top, place a sheet of nori shiny side up with the serrated lines running parallel. Spread the rice evenly on half the nori sheet. Flip the nori over with the rice side at the top. Layer avocado, cucumber and crab near the bottom of the nori. Roll up the nori tightly over the filling. Using the tea towel, continue to roll the sushi, tightening with your hands. Pull back the towel and finish rolling the sushi tightly with the towel. Using a very sharp or serrated knife, slice the roll into 8 slices. If desired, sprinkle with sesame seeds and top with fish roe.