Description
Spicy sushi roll with real crab meat, avocado, and cucumber topped with crunchy tobiko and black sesame seeds. Serve with pickled ginger, wasabi, and soy sauce to really WOW all the tastebuds.Summary
Red Deepsea Crab Combo Meat
Red Deepsea Crab Combo Meat
https://www.aquastar.com/shop/red-deepsea-crab-combo-meat/
Recipe Level
Cooking Time
0:45
Servings
1 Sushi Roll
Recipe rate
Rate Recipe
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 4 oz Aqua Star Red Deep Sea Crab Meat
Sushi Rice:
- ½ cup rice Japanese short grain
- 1 Tbsp rice vinegar
- ½ Tbsp sugar
- ¼ tsp salt
Sushi Roll:
- 1 Tbsp Kewpie mayonnaise
- ½ tsp sriracha
- Nori seaweed sheets
- ¼ avocado, thinly sliced
- ¼ cucumber, seeded and sliced into strips
- 1 Tbsp tobiko, red/green
- 1 tsp black sesame seeds
- 2 Tbsp pickled ginger
- Wasabi
- 3 Tbsp soy sauce
To make
Instructions
Soak rice in cold water for 30 minutes. Drain and place in a medium saucepan with 850 ml water. Cover and bring to the boil. Turn the heat down and simmer gently for 10 minutes. Remove from heat and keep covered for an additional 10 minutes.In a separate saucepan, stir together rice vinegar, sugar, and salt. Simmer over low heat until sugar and salt dissolve; do not boil.
Spread cooked rice onto a sheet pan in a thin layer and pour over the vinegar mixture and cool.
In a separate bowl, mix sriracha, mayonnaise, and shredded crab meat. Set aside.
Wrap your sushi bamboo mat in cling film and place it on the table. Place a full sheet of Nori seaweed on the mat and spread a thin layer of rice over it. Gently press down the rice with a spoon to flatten into the same size as the nori sheet.
Flip the rice and nori sheet over so the seaweed-side faces up. Add the spicy crab meat mixture, avocado slices, and cucumber strips along one edge of the seaweed sheet. Using the bamboo mat, carefully roll the sushi roll, pressing gently but firmly to keep the roll tight. Seal the edge with a little water. Cut the sushi roll into 1-inch pieces and top with tobiko and black sesame seeds.
Serve with pickled ginger, wasabi and soy sauce. Enjoy!
