Ingredients

Serves 2

• 150g Uncooked Dried Japanese Sushi Rice (When cooked will be about 350g)
• 2 tbsp Sushi Vinegar/ Sushi Seasoning
• 1/4 tsp of salt
• ½ tsp of sugar
• 4 -5 Sheets of Roasted Nori Seaweed

Japanese Mayo

• 3 tbsp Mayonnaise
• 1 tbsp Salad Cream
• ¼ tsp sugar
• ¼ tsp salt

Filling Ideas

• 10 sticks Crabsticks
• 1 fresh avocado cut into strips
• Japanese pickled radish (Takuan), chopped & sliced into strips
• ½ cucumber cut into strips
• 100g smoked salmon
• Roasted white sesame seeds
• Cream cheese

Serving suggestions

• Soy sauce
• Wasabi
• Sushi ginger

Method

1. Cook the rice and when it is ready, season it with sushi vinegar, salt and sugar while it is still hot.
2. Mix well with a flat rice paddle to avoid breaking any of the grains (a plastic spatula also works).
3. Transfer the seasoned sushi rice to a wide, flat-bottomed pan or dish. Allow the rice to cool completely.
4. Mix all the ingredients for the Japanese mayonnaise and set aside.
5. Cut the crabsticks into thin strips. Mix half of them with some Japanese mayonnaise in a small bowl until well combined. Set aside.
6. Peel and core the fresh avocado and cut into strips.
7. Cut the cucumber into medium sized strips.
8. Fold 1 nori seaweed sheet in half and cut it in half. Place the seaweed on a plate, rough side facing you. Top with a scoop of rice in the top left corner and flatten it with a spoon.
9. Layer on your chosen fillings including the yellow radish, japanese mayo, crabsticks and avocado. Fold the bottom left corner up and over the fillings, then continue to roll into a cone shape.
10. Sprinkle sesame seeds on top as a garnish. Serve with some soy sauce, wasabi and sushi ginger.
11. For the second filling option, place the rice in the same place. Spread some cream cheese on top and then add strips of cucumber and some smoked salmon. Roll into a cone shape and garnish.