-
Herb Crab Salad Maki Sushi With Tempura Shrimp Hand Rolls
Ingredients
- 4 c. sushi rice (Calrose/short grain) Water as needed
- 1 c. rice wine vinegar
- 1/4 c. mirin
- 1/2 c. sugar
- 1/2 Tbsp. honey
- 1/2 Tbsp. Dijon mustard
- 1/2 x lemon juiced
- 1/2 Tbsp. canola oil
- 1/2 lb fresh picked crab
- 1/4 c. minced cilantro
- 1/4 c. minced flat-leaf parsley
- 1/4 c. basil chiffonade
- 1 x shallot chopped Salt to taste Freshly-grnd white pepper to taste
- 4 x yaki-nori sheets Tempura Shrimp Hand Rolls see * Note
- 1/4 c. julienned gari (pickled ginger)
- 1/4 c. toasted sesame seeds
- 1/4 c. minced green scallions Soy Syrup see * Note Wasabi Oil see * Note
Directions
- Wash rice at least 3 times or possibly till water is clear. Fill rice cooker with water to about 1-inch over rice. I highly recommend a rice cooker - there's a reason more than 2 billion people in Asia use them.
- Slowly heat vinegar, mirin and sugar till very warm but not boiling. Mix in 'su' (vinegar and sugar) with the warm rice, add in sufficient so which the rice has a tart/sweet taste. Rice should be shiny, not mushy. Carefully clean inside rim of bowl with damp cloth, cover and let rest for 30 min.
- For the Herb Crab Salad: In a bowl, whisk together honey, mustard, lemon juice and oil. Add in crab, herbs and chopped shallot. Season with salt and pepper and check flavor.
- Lay nori, shiny-side down on sushi mat and lightly pat on rice on bottom half of nori, 1/4-inch thick. Place crab filling 2/3 up on rice. Roll, moisten end to seal and let rest.
- For plating: On a huge white platter, drizzle Soy Syrup, Wasabi Oil, sesame seeds, gari and scallions all over. Slice maki-sushi using both bias and straight cuts. Place Tempura Shrimp Hand Rolls leaning against sushi. Enjoy.
- This recipe yields 4 servings.
- Suggested Wine: Haru Junmai-Ginjo Sake
Share Recipe
Similar Recipes
Leave a review or comment
