Myriad's Sushi Onirigazu

Pour your sushi rice into a saucepan and rinse with water several times. Once the water is clear, drain the rice and then pour in 75g of cold water. Place your pan on high heat. Once the water is boiling, turn the heat to low, place on your lid, and leave to cook for 10 mins. Once the 10 mins is up, turn the heat off, remove the lid and transfer into a bowl. Leave the rice to cool down completely.

In a small bowl, combine your crab stick strips with 2 tbsp mayonnaise, ½ tbsp soy sauce, and black pepper. Give it a good mix and then set it aside.

Grab a frying pan, place it on medium heat, and drizzle in some veggie oil. Crack your egg into the pan and whisk it up. Form it into a square omelette and then set it aside to cool.

Prep your avocado.

In a little bowl, combine your 2 tbsp rice wine vinegar with 1 ½ tbsp sugar, and ½ tbsp salt. Then, pour it over your cool sushi rice and give it a good mix.

Time to assemble! Lay down a piece of cling film on your work surface (long enough to wrap up your sushi sandwich). Place down a nori sheet with the corner angle facing you. Layer on with sushi rice, avocado, crab, egg, avocado, more sushi rice, and a final nori sheet (with the non-angled side of the square facing you). Wrap it all up using a bit of rice wine vinegar to help the sides stick, then tightly wrap with clingfilm and place it into the fridge for 15 minutes.

Combine 1 tbsp sriracha and 1 tbsp mayonnaise to make your dipping sauce.

Slice open your onigirazu, serve it up with your spicy dipping sauce, and enjoy!