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Avocado (and Crab) Temaki Roll with Onion Sprouts, Cucumber, Wasabi

Yields1 Serving

 ¼ cup Japanese 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

In a mixing bowl, combine the Japanese mayonnaise, half the spring onion, the crab, chili, lemon and salt to taste then mix well.


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.


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.