California crab rolls
- 500g sushi rice
- 4 tbsp sushi vinegar
- 1 ripe medium avocado, halved and stoned
- juice of ½ lemon
- 4 sheets toasted sushi nori
- meat from 2 small dressed crabs (or 240g tinned white crab meat, drained)
- 1 tbsp sesame seeds
- 2 tbsp sushi ginger, to serve
- a squeeze of wasabi, to serve
- 6 tbsp soy sauce, to serve
Make a few hours ahead; chill.
Soak the rice in cold water for 30 minutes, then drain and place in a medium saucepan with 850ml water. Cover and bring to the boil. Turn the heat down and simmer gently for 10 minutes. Stir in the sushi vinegar then spread the rice out on a baking sheet and leave to cool.
Peel the avocado, slice into long, thin strips and toss with the lemon juice. With wet hands, spread ¼ of the cooled rice on to a sheet of nonstick baking paper in a shape the same size as a nori sheet. Lay a sheet of nori on top of the rice, then arrange ¼ of the avocado strips in a line along the long bottom edge, followed by ¼ of the crabmeat. Lift the edge of the paper and, using the paper to help, roll the sushi to create a cylinder; keep the filling in place with your fingers as you roll.
Sprinkle the roll with sesame seeds and use a damp knife to cut into 2cm-thick slices. Repeat with the remaining ingredients, using a new sheet of baking paper each time. Serve with pickled ginger, wasabi and soy sauce.
If you would like this to be a gluten-free recipe, please ensure your soy sauce is guaranteed gluten-free.
Lemon juice stops the avocado from oxidising, and adds an extra tang to the rolls, too.
You don't need to buy a proper sushi mat to roll these – nonstick baking paper works just as well!