1 small avocado, sliced
pickled ginger
1 tbsp mayonnaise (preferably Japanese)
2 sheets nori seaweed, cut in half
300g/10½oz short-grain rice (aka sushi rice)
1 tbsp caster sugar
60ml/2fl oz rice vinegar
¾ tsp salt
soy sauce
wasabi
100g/3½oz cooked white crab meat
120g/4½oz fresh sushi-grade sea bass fillet, skinned