Soft shell crab futomaki rolls

Method

1. Wash the sushi rice until the water is clear, drain and leave to stand for 30 minutes.

2. Put the rice, water and konbu into a rice cooker, and steam until cooked.

3. For the vinegar mix, boil together the rice vinegar, sugar, mirin and salt in a pan until the sugar dissolves, then allow to cool.

4. Transfer the rice to a Japanese wooden tub or bowl, and pour a little of the vinegar mix over the top.

5. Spread the rice evenly, pouring the rest of the vinegar mixture onto the rice.

6. Use a slicing action to coat the rice. Fan the rice to cool with a large spatula until it is glossy and has cooled to room temperature.

7. To make the tempura mix, quickly fold together the flour, water and egg yolk in a bowl, using chopsticks and making sure not to over-mix, so making a lumpy batter.

8. Dip the soft shell crab into flour and then into the tempura mix using chopsticks.

9. Meanwhile, heat the sunflower oil in a wok until very hot.

10. Fry the crab in the hot oil until crispy, then drain on kitchen paper.

11. To make the creamy spicy sauce, blend together the chilli and garlic sauce with the mayonnaise and then sieve it.

12. To make the sushi roll, place the nori seaweed sheet on a bamboo sushi mat.

13. Put a good handful of the rice in the middle of the nori, using your fingers to spread an even layer of rice to the edges of the nori.

14. Pick up the mat, turn it over and lay the crab, avocado, red pepper and creamy spicy sauce along the centre of the nori.

15. Lift up the near edge of the mat, holding the filling in place with your fingers.

16. Gently squeeze along the length of the roll to mould together, then lift up the front edge of the mat and push the roll forward to join two edges of the nori.

17. Cut the sushi roll into six even-sized pieces, and serve on bamboo leaves with pickled ginger and soy sauce.