Crab and Avocado Futomaki

Method

1. 1

   Rinse 3 cups of short-grain rice in a bowl of cold water, swirling and draining four or five times until the water runs almost clear. Let it drain in a sieve for 15 minutes.

2. 2

   Combine the drained rice with 3 1/4 cups of water in a heavy saucepan. Bring to a boil, cover, turn the heat to low and cook 13 to 15 minutes, then turn off the heat and let it steam undisturbed for 10 minutes.

3. 3

   Stir together the rice vinegar, sugar and salt until clear. Turn the hot rice into a shallow bowl, pour the seasoning evenly over it and cut through the rice with a paddle, fanning as you go so it cools quickly and turns shiny.

4. 4

   For the filling, shred the crab and fold it with a spoonful of mayonnaise and slice the avocado thinly and squeeze a few drops of lemon over it to keep it green.

5. 5

   Set the nori on the rolling mat rough side up. Spread the rice thinly and evenly with damp fingertips, leaving a border of bare nori at the top edge.

6. 6

   Lay the crab and avocado in a line across the center of the rice. Lift the edge of the mat, roll it over the filling and tuck firmly, then keep rolling and press gently to seal.

7. 7

   Wet a long knife, cut the roll in half, then cut each half into 4 even pieces using a gentle sawing motion.

8. 8

   Serve with soy sauce, wasabi and pickled ginger.