Rick Stein served up tasty sea bass nigiri sushi and crab meat and avocado maki rolls on Rick Stein’s Food Stories.

The ingredients are: 300g short-grain rice (aka sushi rice), 60ml rice vinegar, 1 tbsp caster sugar, ¾ tsp salt, 120g fresh sushi-grade sea bass fillet, skinned, 2 sheets nori seaweed, cut in half, 100g cooked white crab meat, 1 tbsp mayonnaise (preferably Japanese) and 1 small avocado, sliced.

To serve: soy sauce, wasabi and pickled ginger.

See recipes by Rick in his book titled: Rick Stein’s Food Stories available from Amazon now.