Sushi Recipes
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Crab Meat Roll Sushi
Yield: 48 pieces
Ingredients
3 cups White medium grain rice
***VINEGAR SAUCE
1 cup Rice vinegar
1 cup White sugar
2 tsp Salt (heaped)
***FILLING
1 cup Lump crabmeat; fresh or drained canned, well picked over
3 Tbsp Namida® Wasabi Mayonnaise
1/2 Cucumber; cut in thin long strips
6 Nori sheets (seaweed)
Method
1) Cook rice.
2) Let steam after cooking for 20 minutes, then put into large mixing bowl and add 1 cup of cooled vinegar sauce.
3) Toss rice lightly but thoroughly with vinegar sauce.
4) When rice is cooled, spread about 1 inch thick on a sheet of nori, leaving about 1 1/2 inches uncovered at one edge of nori to use as a sealing flap.
Note: Wet finger tips in leftover vinegar sauce to make rice easier to handle.
5) Mix Namida® Wasabi Mayonnaise with crabmeat.
6) Place crabmeat mix and cucumber in a thin line across the rice.
7) Roll the rice into a cylinder, nori side out and crabmeat in the middle.
8) Use a bamboo sushi roller or an acrylic sushi press.
9) Slice across the sushi roll into 8 pieces and serve with Namida® Wasabi Soy Sauce, Wasabi & Ginger paste.
Cooked salmon, lobster meat, surimi or chicken may be substituted for the crabmeat.
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