Crab and avocado hand-rolled sushi
Sushi is often considered to be a tricky thing to make. But while it may take years to perfect with precision, the beauty of these handrolls is that it doesn’t matter if they’re a little rustic looking – perfect for an easy but impressive lunch for friends.
Easy • Ready in 20 mins • Makes 12
250g ready-cooked rice
3tbsp rice vinegar
½tsp salt
1tsp sugar
6 sheets of nori seaweed
100g white crab meat
½ avocado, thinly sliced
2 spring onions, thinly sliced, in lengths crispy onions, sriracha mayo, soy sauce and pickled ginger, to serve
1 Empty the rice into a bowl, add 2tbsp water, cover with clingfilm and microwave according to the pack 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.
2 Halve the nori sheets and lay on a piece of clingfilm. Push ½tbsp rice into a thin layer onto half of the sheet, flattening with your fingers. Add a thin strip of crab, then avocado, and finally spring onion slices in a diagonal line, pointing to the bottom right corner of your nori sheet.
3 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 sriracha mayo, soy sauce and pickled ginger.
Per serving: 50 calories, 1.5g fat,
(0.5g saturated), 7g carbohydrate