NGREDIENTS:

Rice

 250 g sushi rice

 275 ml water
 60 ml rice wine vinegar
 30 g caster sugar
 1 tbsp black sesame seeds
 1/2 tsp salt
Filling

 1 avocado
 1 cucumber
 2 carrots
 170 g tin of crab meat
 1 tbsp mayonnaise
 1/2 tsp dried chilli flakes
 1 salmon fillet, super fresh!
 4 nori sheets

STEP-BY-STEP-GUIDE:
WASH AND COOK THE RICE

Wash the rice in water until the water becomes almost clear, then drain the rice and add to a saucepan
with the 275ml of water. Heat to a boil then reduce the heat, cover the saucepan and simmer for 15
minutes. Remove from the heat, but leave the lid on to steam for another 5 minutes.
SEASON AND COOL THE RICE

Heat a small saucepan and add the vinegar, sugar and half a teaspoon of salt. Dissolve the sugar, then
pour it over the cooked rice with the sesame seeds and stir gently. Lay the rice out on a lined baking tray
to cool.
PREP THE FILLING

Peel the cucumber and carrot and continue peeling to get strips. Peel, de-stone and thinly slice the
avocado. Mix the crab with the mayonnaise and chilli flakes. Slice the salmon fillet into long strips about
½ cm thick.
NORI SHEET AND LAYER

Cover your sushi mat with a sheet of clingfilm and place down a whole sheet of nori. Cover the nori with
a thin layer of sushi rice. Layer the carrot strips over the rice, at 90º to the side you will eventually roll
from. Do the same thing with the cucumber strips. Spread the crab meat in a strip right along the width
of the nori sheet. Lay the avocado and salmon on top of the crab.
EXTRA SHEET AND ROLL

Now slightly dampen a second nori sheet and stick 1/3 of the sheet under the first filled sheet at the end
of the strips of carrot and cucumber. Use the mat to roll up the nori around the fillings. Compress the roll
with the mat. Chill just to let everything set up slightly, then wrap in baking paper or foil and slice in
half on a slant.