SPICY CRAB ROLL RECIPE
Steps:
- Rinse the rice and add to the rice cooker. Then add water and cook according to the instructions.
- Once cooked, transfer to a large bowl and let it cool. When it's still very warm, mix in the sushi vinegar (or the mixture of rice vinegar, sugar and salt).
- In a clear bowl, mix together Sriracha sauce and mayonnaise. Taste and add more Sriracha if you prefer a spicier flavor.
- Shred the imitation crab meat using your hands or two forks.
- Add Sriracha mayo and mix well.
- Cut the nori sheet into two halves with kitchen scissors.
- Place half of a nori sheet on top of the bamboo mat shiny side facing down.
- Spread seasoned sushi rice (about 3/4 cup) over nori evenly. Press the rice gently with your hands. (Tips: You can dip your hands in Tezu water to prevent the rice from sticking to your hands).
- Sprinkle sesame seeds on top of the rice.
- Flip the sheet and let the rice side facing down.
- Add the spicy Kani crab salad to the middle of the nori sheet.
- Place the thumbs underneath the bamboo mat and lift the edge up and over the filling.
- Roll the bamboo mat away from you and press the rice and filling together. Keep rolling until the ends meet.
- More the roll to a cutting board and cut it into 8 pieces.
- Drizzle more spicy mayo sauce on top of the roll for some extra heat.
Nutrition Facts : Calories 39 kcal, Carbohydrate 7 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 38 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CALIFORNIA ROLL
A California roll is a fresh take on traditional Japanese rice rolls. Filled with avocado, crab, and cucumber, it's fresh and crunchy and makes a filling meal. You can use real or imitation crab.
Provided by Allrecipes
Categories World Cuisine Recipes Asian Japanese
Time 1h50m
Yield 5
Number Of Ingredients 14
Steps:
- Wrap a sushi rolling mat completely in plastic wrap and set aside.
- Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Transfer rice to a bowl and cut in rice vinegar using a rice paddle or wooden spoon. Season with 1 teaspoon sugar and 1 teaspoon salt, or to taste. Allow to cool to room temperature, about 30 minutes.
- Combine crab meat with mayonnaise in a small bowl.
- Place a sheet of nori on a flat work surface. Spread a thin layer of rice on top of the nori. Place the nori, rice side down, on the prepared rolling mat. Place 2 to 3 avocado slices on top of the nori in one layer. Top with 2 to 3 tablespoons of the crab mixture. Spoon 1 to 2 teaspoons tobiko lengthwise on one side of the avocado-crab mixture, and 2 cucumber strips on the other side. Using the mat as a guide, carefully roll the California roll into a tight log. Remove the rolling mat. Top roll with more tobiko, cover with plastic wrap, and gently press the tobiko into the top of the roll. Remove the plastic and cut roll into 6 even pieces using a wet knife. Repeat with remaining sheets of nori and filling. Serve garnished with pickled ginger, soy sauce, and wasabi paste
Nutrition Facts : Calories 444.5 calories, Carbohydrate 70.3 g, Cholesterol 93.6 mg, Fat 11.2 g, Fiber 4.1 g, Protein 15.3 g, SaturatedFat 1.9 g, Sodium 1237 mg, Sugar 3.1 g
NORI ROLLS
Steps:
- In a deep, wide dish or pie plate, combine the soy sauce, honey, garlic and ginger. Add the tofu and let it marinate for at least an hour, turning it over half way through.
- Cook the rice according to the package. In a large glass or ceramic bowl, combine the rice vinegar and sugar. Add the hot rice in fourths, stirring the mixture well after each addition. Stir in the scallions and sesame seeds, mix well.
- For each roll, place a sheet of nori on a piece of wax paper so that the bottom edge of the nori lies along the bottom edge of the paper. Moisten your hands with cold water and place a handful of rice in the center of the nori, spread it out in a thin layer to fill the sheet evenly. Add more rice if necessary. Place 2 strips of tofu across the center of the nori, so they run the entire width of the sheet. Place a portion of the carrots on top of the tofu, some spinach over that, finishing with some sprouts (use about a fifth of each filling ingredient). Start rolling the nori from the bottom by gripping the nori and the wax paper, and using the paper to help you make a tight roll.
- Let the nori rest, seam side down, while you repeat the remaining procedure with the remaining rice and nori. You should have 5 rolls. To serve, wet the blade of a serrated knife and cut rolls into rounds about an inch thick. Serve at room temperature.
CRAB, MANGO, AND MINT NORI ROLLS
Categories Fruit Herb Shellfish Appetizer No-Cook Cocktail Party Picnic Lunch Tropical Fruit Mango Mint Seafood Crab Summer Healthy Gourmet Fat Free Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes about 60 hors d'oeuvres
Number Of Ingredients 8
Steps:
- Cut skin from mango and cut flesh into julienne strips. Pick over crab meat to remove any bits of cartilage and shell and in a bowl stir together with lime juice, brown sugar, and salt to taste. If using wasabi powder, in a small bowl stir together with 2 teaspoons water and let stand, covered, 10 minutes to make wasabi paste.
- Cut nori sheets in half lengthwise. On a work surface put a sushi mat (see above note) with bamboo strips of mat parallel to front of work surface. (Alternatively, use a 9-inch square of heavy-duty foil as a mat.) Put 1 nori piece on mat with a short side lined up with edge of mat that is closest to you. Spread 1/4 teaspoon wasabi paste across bottom edge of nori and top with 5 or 6 mint leaves so that some stick out on each side. Top mint leaves evenly with a heaping tablespoon crab mixture and 2 or 3 mango strips. Beginning with a short side and using mat as a guide, roll up nori tightly (use mat to help tighten roll). Seal seam with a little water and with a sharp knife cut roll crosswise into 3 pieces. Make more rolls in same manner. Nori rolls may be made 3 hours ahead and chilled, covered.
DUNGENESS CRAB ROLLS (FUTOMAKI) WITH SHISO MAYO
I generally avoid using mayonnaise in my sushi rolls, but the sweetness of Japanese mayo with the texture of the grated cucumber and herbaceous shiso pairs nicely with the Dungeness crab. Plus it's brightened by the lemon juice. The avocado adds a bit of creaminess to the roll and the cucumber sticks give a nice crunch. It's a twist on the American sushi classic-the California roll-and it's bound to please sushi novices and aficionados alike.
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the shiso mayo: Stir together the mayonnaise, shiso and cucumber in a small bowl. Cover and refrigerate until ready to use.
- For the roll: Gently squeeze the crabmeat to drain out any excess moisture and place in a medium bowl. Add the lemon juice, mix and set aside.
- Lay a half nori sheet textured-side up (smooth/shiny-side down) on a cutting board with one of the longer sides closest to you. Moisten your fingers with ice water and gently spread 1/2 cup of the prepared sushi rice evenly over most of the nori, leaving a 1-inch strip without rice on one short edge. Rotate the nori so the short edge with rice is closest to you.
- Place 1 1/2 ounces of crab in a line across the rice. Lay 2 pieces of avocado next to the crab. Lay 3 to 4 pieces of cucumber on top of the avocado slices. Make sure your roll fillings are evenly distributed across the roll-all the way to each edge. Slip your thumbs under the near edge of the nori and roll the sushi roll away from you with gentle pressure until the edge without sushi rice is on the bottom creating a seam.
- Dip the tip of a knife into the ice water and allow the water to run down the blade. Slice the sushi roll into 6 even pieces. Repeat with the remaining ingredients, making 4 rolls.
- Spoon some shiso mayo over the top of the sushi rolls and garnish each with 1/4 to 1/2 teaspoon sesame seeds if desired. Serve with soy sauce, ginger and wasabi if desired.
NORI CRAB ROLLS
Make and share this Nori Crab Rolls recipe from Food.com.
Provided by dicentra
Categories Crab
Time 5m
Yield 1-2 serving(s)
Number Of Ingredients 5
Steps:
- Mix together the crab, cream chese, worchestershire sauce and garlic salt.
- Place a small amount of the crab mixture on some seaweed and roll.
- Cut into bite size pieces and serve.
Nutrition Facts : Calories 983.2, Fat 81.2, SaturatedFat 50.1, Cholesterol 379, Sodium 1360.8, Carbohydrate 8.5, Sugar 0.9, Protein 55.4
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