Alaskan King Crab Summer Rolls Food
CALIFORNIA ROLLS
These homemade sushi rolls are filled with avocado and crab.
Yield Makes 36 hors d'oeuvres
Number Of Ingredients 9
Steps:
- In a small bowl toss the avocado gently with the lemon juice. Dry roast each sheet of asakusa nori over direct heat, holding it at opposite corners with tongs and waving it back and forth over the burner, for 30 seconds, or until it turns green.
- Lay a dry sudare (a bamboo mat used for rolling sushi and other foods) on a work surface so that the slats run horizontally. Put a piece of the nori on the sudare with a long side facing you and with dampened hands spread 1/2 cups vinegared rice onto it, leaving a 1-inch border along the top edge. Spread a small bit of the wasabi paste horizontally across the center of the rice. (Use the wasabi paste sparingly as it is very hot.) Arrange 3 avocado slices overlapping slightly in a horizontal line over the wasabi paste and top them with one sixth of the crab meat. Grasp the edges of the nori and the mat from the side facing you, lift the nori and the mat slightly, and roll the nori evenly and tightly away from you, pressing down slightly with each quarter turn. Seal the roll with a drop of water on the far edge of the nori, press the seam closed, and transfer the roll to a cutting board. Make 5 more rolls in the same manner. With a serrated knife dipped in hot water trim the ends of the rolls and cut each roll crosswise into six 1-inch sections.
- Make the sauce:
- In a small serving bowl combine the soy sauce, the vinegar, and the rice wine.
- Arrange the rolls cut side up decoratively on a platter and serve them with the sauce.
ALASKAN KING CRAB SUMMER ROLLS
Steps:
- Peel daikon and cut into julienne (thin matchsticks). Transfer to a small bowl.
- Cut carrot into 2-inch lengths, then cut into julienne. Add to daikon and toss with lime juice, sesame oil, and salt to taste.
- Cut cucumber into julienne.
- Purée jalapeño and avocado with vinegar and 1/4 teaspoon salt in a blender, then transfer to a bowl and stir in mayonnaise and tobiko.
- Stir together yuzu juice, soy sauce, and chile oil in a small bowl.
- Soak 2 rice-paper wrappers in a 13-by 9-inch baking dish of warm water until pliable, about 5 seconds. Put 1 soaked wrapper on a damp kitchen towel (not terry cloth), then place other wrapper below the first (closer to you), overlapping them halfway. Put one fourth of crabmeat across lower third of wrapper (nearest you), leaving a 2-inch border at bottom. Spread with 1 1/2 tablespoons avocado mixture and top with one fourth each of carrot mixture, cucumber, and sliced scallion. Fold bottom of wrapper over filling and roll up tightly, putting 2 cilantro sprigs on wrapper halfway through. Make 3 more rolls in same manner (you will have avocado mixture left over).
- Trim ends and cut each roll into 4 pieces. Divide among 8 shallow bowls, standing them up, and top each with a dollop of avocado mixture and a cilantro leaf. Drizzle yuzu sauce around rolls.
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