crab and kiwi uramaki

Crab and kiwi uramaki

This is one of my original sushi rolls. I love the combination of flavours. this roll is very light and great in the summertime.

Japanese

Type of Dish Sushi

Ingredients

  • 480 g (1.1lb) cooked sushi rice
  • 200 g crab meat
  • 3 piece kiwi fruit
  • 3 g (1/2 tsp) shiracha chili paste
  • 1/4 bunch coriander leaves
  • 2 sheets nori seaweed (cut in half)
  • 60 g (4 Tbsp) mayonnaise

Preparation

  1. Cook and prepare the sushi rice. (check my sushi rice recipe)
  2. Moisten your hands with a little water and spread 120g of sushi rice onto a 1/2 sheet of nori. Flip the sheet over and place 50g of crab meat on top.
  3. Using a piping bag with a small opening add just a little mayonnaise onto the crab (about 1/4 tsp). Roll the the nori around the crab meat and press it tight to close the roll.
  4. Peel the kiwi fruit and slice thinly (about 2 mm). Place the sliced kiwi fruit all along the length of the roll over lapping each other.
  5. Use a sushi mat wrapped in cling film and press down onto the roll to form a nice tidy shape.
  6. Using a sharp sashimi knife slice the roll into 8 slices. Repeat this process to make a total of 4 sushi rolls.
  7. Decorate each slice with a coriander leaf and a tiny dab of siracha chili paste.
  8. If you can get Japanese yuzu juice then add a little to the mayonnaise to flavour it. Decorate the plate with some of the remaining mayonnaise.
  9. Serve with pickled ginger and soy sauce.

Further Information

Yield 4

Preparation Time is approxmiately 20 minutes.

Cooking Time is approxmiately 30 minutes.

Sushi Rice

Ingredients

  • 500 g (1.1lb) Japanese rice
  • 750 ml (1.6 pints) water
  • 150 ml (5 fl oz) sushi vinegar

Preparation

  1. Wash rice well 3 to 4 times and drain well in a colander for 30 minutes. Put rice in rice cooker and cook for 16 to 17 minutes. leave rice inside the rice cooker to rest for 30 minutes. Turn the hot rice into a bowl and dress with rice vinegar. use a wooden spoon to mix the vinegar into the rice. Cover the sushi rice with a damp cloth until ready to use. Keep and room temperature.

Further Information

Preparation Time is approxmiately 20 minutes.

Cooking Time is approxmiately 40 minutes.

Sushi Vinegar

Ingredients

  • 1 lt (1 quart) rice vinegar
  • 640 g (23 oz) sugar
  • 200 g (7 oz) salt
  • 8 cm kelp seaweed

Preparation

  1. Heat all ingredients together in a saucepan until the sugar has dissolved (do not boil). Leave to cool. Keep at room temperature. In a ceiled container you can keep it for several months.

Further Information

Yield 50

Preparation Time is approxmiately 20 minutes.

Cooking Time is approxmiately 15 minutes.

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