This sushi roll a popular favorite in Japanese restaurants and is a great recipe to start with when learning how to prepare sushi.

Serves 4

Ingredients:

• 2 cups uncooked sushi rice
• 2 ¼ cups water
• ¼ cup rice vinegar
• 1 ½ tablespoons sugar
• 1 teaspoon salt
• Sesame seeds
• 2 sheets nori
• 1 avocado pear
• 2 tablespoons mayonnaise
• 3 crab sticks or 1 cup fresh crab meat
• Pickled ginger
• Wasabi
• Dipping bowl of shoyu

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Preparation:

1. Put the rice in a sieve and hold it under the cold tap until the water runs clear.
2. Allow to drain in the sieve for about one hour.
3. Next put the rice in a saucepan with the water and bring to the boil.
4. Simmer for about 15 minutes or until the rice is cooked and the water has been absorbed.
5. Turn off the heat.
6. Take off the lid and cover the top of the pan with kitchen paper to absorb any condensation.
7. Put the lid back on and leave the covered saucepan to stand for 20 minutes.

1. Mix rice vinegar, sugar and salt and stir until the sugar has dissolved.
2. Put the rice is a shallow bowl.
3. Pour the dressing evenly over it and fluff it up with a fork.

1. Slice the avocado into thin strips.
2. Mix the crab meat with the mayonnaise.

1. Take a bamboo sushi rolling mat and line it with cling-film.
2. Place a sheet of nori on top.
3. Spread rice on the nori to a depth of about half and inch, and flatten it, leaving a border of ½ inch of uncovered nori around the edge.
4. Sprinkle with sesame seeds.
5. Turn so the nori is uppermost.
6. Arrange the filling of crab and avocado lengthwise in the center of the rice.
7. Roll up the mat firmly and squeeze gently.
8. Remove the rolled sushi from the bamboo mat.
9. With a sharp knife cut the sushi roll into 1 inch slices.
10. Serve on a platter with a pile of pickled ginger in one corner, and a pile of wasabi in the other.
11. Have a dipping bowl of shoyu at the center.