Crab And Salmon Sushi

Crab And Salmon Sushi Ingredients

1 kg Sushi rice; (2lb)	Japanese pickled ginger
1 pk Flat dried nori seaweed;	Seasoning
; rolling	Chilli oil
Wasibi Japanese horseradish	Spring onion
Rice wine vinegar	Fresh chives
4 tb Soy sauce	Red peppers cut into batons
Cucumber batons	4 Egg yolks; for an egg
1 Wooden sushi roller	Salmon
Coriander	Crab meat
2 tb Japanese pickled ginger

Instructions for Crab And Salmon Sushi

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.

Main Ingredient: FishCuisine: Uncategorized

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