Author: Marvellina
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  • 1 large ripe avocado , cut into thin sticks
  • 2 medium-size cucumber (peeled and cut into thin slices)
  • About 6 oz cooked crab meat (shredded)
  • 2 Tbsp Japanese mayonnaise
  • 2 tsp lemon zest
  • 1/2 of the cooked sushi rice (sprinkle with about 1 Tbsp of black of white sesame seeds if you like)


  • If you don't have an oshi waku, you can use any terrine pan (with drop-down sides) or even a loaf pan to do this. Oil the pan and then line it with an oversized plastic wrap so it hangs on the side of the pan (this is so you can easily lift the sushi out later)
  • Mix the mayonnaise with the lemon zest in a bowl and set aside. Wet your hands and press the sushi rice into the pan with the rice. Spread the mayonnaise on top of the rice. Carefully top the rice with the cooked crab meat. Place slices of cucumber following the length of the pan and then place the avocado next to the cucumber following the length of the pan. Alternate between the cucumber and avocado until they are finished. Place another plastic wrap on top of it
  • Use a heavy things to weigh it down, like canned food, etc. Place this in the refrigerator for about 15 minutes. Remove the weights and pull out the sushi. Wet a very sharp knife and cut the sushi into 8-10 pieces. Place a pickled ginger on top for decoration. Serve with wasabi paste and soy sauce


Refer to how to cook sushi rice here