Chirashi – Scattered sushi of spanner crab California style 

For those untrained in art of rolling sushi, here is the perfect recipe for you. Furikake is available from Japanese grocery stores.

1 To cook the sushi rice, rinse and drain the rice.

2 Add the rice and water to a saucepan, bring to the boil, turn down to a low simmer and cover.

3 Cook for 11 minutes, remove from the heat and let stand covered for 10 minutes.

4 Place the cooked rice in a large bowl, sprinkle over the vinegar and mix gently. You could fan the rice at this stage to cool quicker.

5 Remove crab meat from the packet, gently mix the crab meat with its own tasty liquor.

6 When the rice is cool place scatter onto a serving plate.

7 Arrange crab, cucumber, avocado and ginger over the rice.

8 Squeeze some Japanese mayo over the rice in small dots.

9 Garnish with Yarra Valley salmon caviar and shiso leaves.

10 Sprinkle with furikake and serve.

Serves 2