Name: Hand Rolled Sushi with Crab and Avocado Recipe
Prep time: 15 min
Total time: 15 min
Yield: Makes: 12+
Cuisine: Japanese
Ingredients: 250g ready-cooked rice; 3tbsp rice vinegar; ½ tsp salt; 1tsp sugar; 6 sheets nori seaweed; 100g white crab meat; ½ avocado, thiny sliced; 2 spring onions, thinly sliced in lengths; Pickled ginger, crispy onions, siracha mayo and soy sauce to serve

By Rosie Conroy published 16 October 18

Hand rolled sushi with crab and avocado is a trendy treat that takes no time to make. Sushi is often considered to be a tricky thing to make. While it may take years to perfect with precision, the beauty of these hand rolls is that it doesn’t matter if they’re a little ‘rustic’ looking – perfect for an easy but impressive lunch for friends. Temaki is the Japanese name for hand rolled sushi, and being hand rolled means you don’t need any specialist equipment! Nori seaweed is a key ingredient in sushi, and you can now buy it in most larger supermarkets. We’ve filled our hand rolled sushi with fresh crab and creamy avocado, but fillings such as shredded chicken, prawns, ribboned carrot or cucumber would work really well too.

Method

Empty the cooked rice into a bowl, add 2tbsp water, cover with clingfilm and microwave according to packet instructions. Once hot through add the vinegar, salt and sugar and mix into the rice, mashing slightly with the back of a spoon to help the rice become sticky.
Halve the nori sheets and lay on a piece of clingfilm. Push ½ tbsp of rice into a thin layer onto half of the sheet, flattening with your fingers. Add a thin strip of crab, avocado and spring onion in a diagonal line, pointing to the bottom right corner of your nori sheet.
Fold the top right corner of the nori over to the left, pick up the sushi in your hand and roll into a cone. Top with crispy onions and serve with soy sauce and pickled ginger.

Ingredients

250g ready-cooked rice
3tbsp rice vinegar
½ tsp salt
1tsp sugar
6 sheets nori seaweed
100g white crab meat
½ avocado, thiny sliced
2 spring onions, thinly sliced in lengths
Pickled ginger, crispy onions, siracha mayo and soy sauce to serve

Rosie Conroy

Rosie Conroy is a food and drinks journalist with over a decade of experience working for national, big-name titles in both print and online. Formerly the Digital Food Editor of woman&home, Rosie now heads up the team at SquareMeal, reviewing the best London restaurants and hunting out emerging culinary trends. With previous experience in food styling and recipe development, Rosie knows what to look for in a good piece of kitchenware. On a freelance basis she works for brands like The Independent to test consumer goods—from kitchen electricals and cooking accouterments through to new foodie treats. In her spare time Rosie enjoys amateur photography and runs a small floristry studio in Scotland.