Events and Celebrations

Ingredients
  • 200 g (7 oz) sushi rice
  • 250 ml (8 fl oz) water
  • 80 ml (3 fl oz) Japanese rice vinegar
  • 2 tablespoons caster sugar
  • ½ teaspoon salt
  • 6 sheets of nori
  • 1 avocado
  • juice of 1 lemon
  • Japanese soy sauce (shoyu)
  • wasabi paste
  • Japanese pickled ginger (gari)
  • 100 g (4 oz) crabmeat, cooked and shelled
Directions

Prepare the sushi rice (see page 26).

Cut the sheets of nori into 4 pieces.

Peel the avocado and slice it into strips. Sprinkle with the lemon juice.

Place the soy sauce, wasabi paste and pickled ginger into small separate bowls.

Arrange the nori sheets, avocado strips and crabmeat on a plate.

Let everyone make their own cornets by spreading rice on the nori sheets and adding a touch of wasabi and a little garnish before rolling them into cornets and dipping in the soy sauce.

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