California Onigirazu (แคลิฟอร์เนียโอนิกิราซึ)

1.Rinse the rice thoroughly until the water runs clear, then cook in a rice cooker according to the instructions.

2.While the rice is cooking, prepare the sushi vinegar by placing jasmine rice vinegar, sugar, and salt in a saucepan over heat. Stir until the sugar and salt dissolve, then set aside to cool completely, or place the saucepan in a bowl of iced water to speed up the cooling process.

3.Once the rice is cooked, transfer the rice to a bowl, drizzle the sushi vinegar evenly, and gently mix until well combined. Fan the rice to cool it down.

4.To make one onigirazu, take 100 g of the sushi rice and divide it into two portions. Shape each portion into a flat square, roughly around 4x4 inches. Spread a little mayonnaise on the first rice layer, then add avocado, cucumber, shiso leaves, crab sticks, and tobiko. Place the second portion of rice on top, pressing gently to hold everything together.

5.Lay a sheet of nori on a piece of cling film diagonally. Place the rice block on top of the nori, then fold the four corners of the nori towards the centre. Wrap the onigirazu with cling film to keep its shape.

6.When ready to eat, cut the onigirazu in half and remove the cling film.