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Ingredients

• 300 g sushi rice
• 350 ml water
• 1 sheets dried kombu, 10 x 10cm

• 5 tbsp mirin, (Japanese rice vinegar)
• 2 tbsp sugar
• 2 tbsp mirin
• 0.5 tbsp salt

• 100 g flour
• 200 ml sparkling water, iced
• 1 egg yolks

• 1 crab, soft shell
• 4 tbsp flour
• 300 ml sunflower oil

• 3 tbsp garlic chilli sauce
• 6 tbsp mayonnaise

• 1 sheets nori seaweed
• 1 avocado, cut into batons
• 1 red peppers, roasted, peeled and sliced

Description

For A Truly Luxurious Starter Try Ian Pengelley's Elegant Sushi Roll, Filled With Soft-shelled Crab, Avocado And Red Pepper

UK TV