Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Put the rice under a running tap of water and mix until water runs clear. Drain the rice and cover with water and bring to the boil, gently simmer for about 10 minutes. Remove from heat and cover with the lid without mixing for 10 minutes. Stir in salt and sugar together until dissolved and stir the mix into the cooled rice. Place a piece of the seaweed onto a sushi mat and spread 2/3 of the seaweed about 7mm thick, leaving a clear strip on one edge. Trim the salmon into batons and roll in a mixture of spring onions, red peppers and chives in the egg yolk omelette. Place in the rice and roll the seaweed, keeping it nice and tight. Add horseradish if you like and repeat the process with the crab. Cut into pieces and serve with a dip made from 2 tbsp pickled ginger, 4 tbsp of soy sauce and pickled ginger juice. You can add coriander and chilli if you want to. Converted by MC_Buster. Per serving: 3818 Calories (kcal); 31g Total Fat; (7% calories from fat); 77g Protein; 820g Carbohydrate; 851mg Cholesterol; 4247mg Sodium Food Exchanges: 54 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
