Ingredients
¼ cup kewpie mayonnaise
1 tbsp sriracha sauce (optional)
3 spring onions, thinly sliced
250 g crab meat, picked
Pinch chilli flakes (optional)
Juice of half a lemon or lime
Flake sea salt
8 sheets toasted nori, cut in half width wise
3 cups cooked, seasonal sushi rice
2 ripe avocado, pitted, peeled, cut into matchsticks
2 tbsp toasted sesame seeds
Handful radish sprouts
Soy sauce, wasabi and pickled ginger, thinly sliced lemon to serve
Method
1
In a mixing bowl, combine the kewpie mayonnaise, half the spring onion, the crab, chili, lemon and salt to taste then mix well.
2
Lay out the nori sheets lengthways and place a small handful of rice at one end and flatten out. Spoon some crab over the top, add a slice of avocado, a slice of cucumber, some shallots, toasted sesame seed and some radish sprouts.
3
Roll up into a cone and repeat with the rest of the ingredients. Serve with soy sauce, some wasabi or fresh slice chilli if desired and pickled ginger.
Ingredients
¼ cup kewpie mayonnaise
1 tbsp sriracha sauce (optional)
3 spring onions, thinly sliced
250 g crab meat, picked
Pinch chilli flakes (optional)
Juice of half a lemon or lime
Flake sea salt
8 sheets toasted nori, cut in half width wise
3 cups cooked, seasonal sushi rice
2 ripe avocado, pitted, peeled, cut into matchsticks
2 tbsp toasted sesame seeds
Handful radish sprouts
Soy sauce, wasabi and pickled ginger, thinly sliced lemon to serve