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For the Thai vinaigrette:
In a saucepan, cook sake until alcohol is cooked off, about 1 to 2 minutes. Remove from heat and cool. Add remaining ingredients and mix well. Chill before using.
Will store up to one month.
For the Hand Rolls:
Combine crabmeat, imitation crabmeat, and mayonnaise. Mix well and set aside.
On a bamboo mat, lay 1 mamenori sheet. Spread 1/2 tsp of rice in a very thin line 1/4 inch from the top of the mamenori in order to seal the roll. Lay one fourth of the mesclun across the bottom two thirds of the mamenori. Add 1/4 of the crab mixture, mangos, peanuts, cilantro, and cucumber across the bottom third (keep some peanuts, cucumber and cilantro for garnish). Roll firmly and seal.
Cut each roll into two to four pieces. Place pieces on plate and spoon 2 Tbsp of the vinaigrette around. Dot with chili sauce and scatter peanuts, cilantro, and cucumber on plate.
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