These little maki shaped sushi rolls are made from the freshest British ingredients: crab meat from Devon and samphire foraged from estuaries around the UK.
8 Farmdrop products in this recipe
Here's how you do it
Wash the sushi rice in cold water and drain.
Transfer the rice to a saucepan with 300ml cold water and leave to soak for 30 minutes.
Bring to the boil, cover and simmer for 10-12 minutes, until all the water is absorbed.
Remove from the heat and leave covered for 10 minutes.
Spread out the rice onto a baking sheet and sprinkle over a tablespoon of rice wine vinegar. Use a large spoon to fold the sushi rice over on to itself, to help it stick together. Leave to cool to room temperature.
Mix together the crab with a tablespoon of the rice wine vinegar, mayonnaise, red chilli and soya sauce.
Cook the samphire in boiling water for 10 seconds then plunge it into cold water and drain.
Assemble the sushi by placing a sheet of nori shiny side down onto the bamboo rolling mat, with the longest edge facing you, parallel to the slats of the mat.
Wet your hands and spread out half of the rice on to the nori, leaving an inch of space at the top.
Place half of the samphire along the middle of the rice, followed by half of the crab.
Roll the mat from the nearest edge to you, using the mat to firmly press the roll together. Dampen the seaweed edge at the top with a little water, to seal the roll.
Use a sharp knife to slice the sushi into 6-8 rounds, wetting the knife as you go so that it doesn't stick to the rice.