Herb Crab Salad Maki-Sushi with Tempura Shrimp Hand Rolls

Herb Crab Salad Maki-Sushi with Tempura Shrimp Hand Rolls

Ready in 45 minutes
1 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Herb Crab Salad Maki-Sushi with Tempura Shrimp Hand Rolls"

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Try this Herb Crab Salad Maki-Sushi with Tempura Shrimp Hand Rolls recipe, or contribute your own. "Cilantro" and "Eastwest2" are two tags used to describe Herb Crab Salad Maki-Sushi with Tempura Shrimp Hand Rolls.


Ingredients

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=== MASTER SUSHI RICE ===
4 c Sushi rice; (Calrose/short)
Water; as needed
1 c Rice wine vinegar
1/4 c Mirin
1/2 c Sugar
=== HERB CRAB SALAD ===
1/2 tb Honey
1/2 tb Dijon mustard
juice of half a lemon
1/2 tb Canola oil
1/2 lb Fresh picked crab
1/4 c cilantro; Chopped
1/4 c flat-leaf parsley; Chopped
1/4 c Basil chiffonade
1 Shallot; minced
Salt; to taste
white pepper; Freshly-ground
4 Yaki-nori sheets
Tempura Shrimp Hand Rolls
=== GARNISH ===
1/4 c gari; (pickled), Julienned
1/4 c Toasted sesame seeds
1/4 c green scallions; Chopped
Soy Syrup; see * Note
Wasabi Oil; see * Note

Original recipe makes 4 Servings

Servings  

Preparation

* Note: See the "Tempura Shrimp Hand Rolls", "Soy Syrup" and "Wasabi Oil" recipes which are included in this collection. Wash rice at least 3 times or until water is clear. Fill rice cooker with water to about 1-inch over rice. I highly recommend a rice cooker -- there's a reason more than 2 billion people in Asia use them. Slowly heat vinegar, mirin and sugar until very hot but not boiling. Fold in su (vinegar and sugar) with the hot rice, add enough so that the rice has a tart/sweet taste. Rice should be shiny, not mushy. Carefully clean inside rim of bowl with damp cloth, cover and let rest for 30 minutes.

For the Herb Crab Salad: In a bowl, whisk together honey, mustard, lemon juice and oil. Add crab, herbs and minced shallot. Season with salt and pepper and check flavor.

Lay nori, shiny-side down on sushi mat and lightly pat on rice on bottom half of nori, 1/4-inch thick. Place crab filling 2/3 up on rice. Roll, moisten end to seal and let rest. For plating: On a huge white platter, drizzle Soy Syrup, Wasabi Oil, sesame seeds, gari and scallions all over. Slice maki-sushi using both bias and straight cuts. Place Tempura Shrimp Hand Rolls leaning against sushi. Enjoy. This recipe yields 4 servings.

my photo not my recipe,CCheryl photo by CCheryl CCheryl

this is the best recipe ive seen for this and i dont do sushi photo by CCheryl CCheryl

Calories Per Serving: 755 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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such a great recipe i had to add a photo, CCheryl
CCheryl 5 years ago
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