This signature dish comes from Zushi voted Australia's Favourite Asian Restaurant in the 2009 I love FOOD awards.


  • 1 soft-shell crab (about 100g)

  • Cucumber, cut into very thin strips (about 10g)

  • 1 quarter wedge of a whole avocado (about 10g), skin off

  • 150g sushi rice (or a ball the size of a cricket ball)

  • ½ strip of nori seaweed (cut parallel to the lines, not across)

  • Wasabi mayonnaise to serve


  • 1.

    Deep fry crab in oil (at 180C) until golden brown and crisp. Set aside until cool enough to handle. Slice in half.

  • 2.

    Meanwhile, place the nori seaweed on a cutting board with the longest side facing you. Wet hands slightly to prevent rice sticking, form a ball with the sushi rice and place it on the top left hand corner of the seaweed. Using both hands, spread the rice evenly across the entire length of the top, then spread again downwards so that the entire surface of the seaweed is covered evenly. Turn the entire thing upside down so that the seaweed is now facing up.

  • 3.

    Place some cucumber along the center of the seaweed, then position the crab on top so that some of the ends of the legs stick out at either side. Gently roll up the whole thing with your hands, starting with the edge closest to you (don’t worry if it looks messy at this stage). Then with a bamboo rolling mat wrapped entirely in cling-wrap (to prevent the rice sticking), press gently and tidy the shape of the roll.

  • 4.

    Place the avocado wedge on the cutting board directly below and to the right hand side of the roll. Hold the avocado quarter with your left hand, and with the tip of a sharp chef’s knife in your right hand, slice a very thin piece. Move the avocado wedge to the left slightly and slice again. Repeat until you have a line of overlapping paper-thin avocado slices the same length as the roll. Using the chef’s knife, very carefully slide the entire length of the blade under the avocado slices, lift it up and place it on top of the roll.

  • 5.

    Cover the entire roll with a piece of cling-wrap on top, then using the rolling mat again, very gently shape the avocado onto the roll. Don’t press too hard on the top otherwise you’ll leave marks from the rolling mat on the soft avocado.

  • 6.

    Finally, slice through the cling-wrap quickly to form 8 pieces (the cling-wrap prevents the rice from sticking to the knife), remove the cling-wrap and plate the roll. Drizzle with wasabi mayonnaise and serve while crab is still warm.

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