- Sushi rice - 240 g
- Rice vinegar - 4 tb spoon
- Nori seaweed - 4 pcs
- Crab meat (legs) - 8 pcs
- Tobiko flying fish roe - 120 g
- Avocado - 1/2 pc
- Cucumber - 1 pc
- Japanese mayonnaise - 4 tb spoon
- Pickled ginger - 4 tb spoon
- Wasabi - 4 t spoon
- Soy sauce - 120 ml
- Sugar - 4 spoon
Step 1. Cook the sushi rice. Bring a potof water to boil. Add the rice. The ratio is two parts water for one part of the rice. Lower the heat to minimum, cover with the lid and cook for 15-20 minutes, until the water is absorbed by the rice.
Step 2. Prepare the easing for the rice. Heat the rice vinegar with sugar until it is fully dissolved. Season the rice.
Step 3. Stir the rice carefully trying not to break the grains.
Step 4. Cover the mat with the plastic wrap and put a sheet of nori on it.
Step 5. Spread the rice in a thin layer, pressing it so it sticks to the nori.
Step 6. Flip the nori and cover it with the rice again.
Step 7. Cut the avocado in half, peel it and discard the stone. Slice the avocado.
Step 8. Slice the cucumber.
Step 9. Arrange the crab meat on the rice. Add some mayonnaise.
Step 10. Add the strips of cucumber and avocado.
Step 11. Arrange the cucumber and avocado slices.
Step 12. Hold the edge of the mat and start to roll the nori, being careful to the filling doesn’t fall out.
Step 13. Continue rolling, pressing the mat to keep the roll tight.
Step 14. Add the roe and roll it once again so it’s all covered.
Step 15. Cut off the sides. Cut the roll in half, then cut each half in 3 pieces. Serve the roll with pickled ginger, soy sauce and wasabi.