Lexi Martone

Cauldron Cookbook: Spicy Crunchy Crab Roll

August 4, 2017 0 Comments

I basically live off of sushi. But really, I order sushi at least 5 times a week at the salon, not an exaggeration. I order the same thing for about 4 months straight and then get bored and order something else for another 4 months. Currently in the rotation: Spicy Crunchy Crab

So the other day I was staring at my usual order and decided I was gonna make my own, because whyyy not? Lets be Japanese for a day.

Sushi rolling seems pretty straight forward. It’s not. It took me quite a few tries before I got the right ratio between seaweed and rice and filling and didn’t make my rolls square or have all the stuff fall out the middle when I cut it. I texted a few pictures to my friend who owns the sushi restaurant and he told me I was fired.. so…yeah…

But eventually, with a little persistence, determination, and cursing at a bowl of rice, I got it.

So what I’ve learned… You don’t need the whole piece of nori for this roll, cut 1/4 of it off, or half if it’s a large sheet. Don’t cover the entire sheet with rice. Leave plenty of gaps or your roll is gonna be all rice. Make sure you give the roll a final tight squeeze to keep everything compact. Otherwise all your “crunch” will be on the floor when you pick it up… don’t ask me how I know that…

Also, for the spicy mayo, Kewpie Japanese Mayo is the best. Since I have yet to find it in any of my grocery stores, I had to stick with the regular old boring American mayo. They do sell it on Amazon though so if you’re up for ordering some online mayo then go right ahead.

I finished these up with a sprinkle of black sesame seeds, because everything’s better in black, duh.

So by no means am I going into the sushi business or ditching my daily takeout order, but it was fun to do and I’m sure I’ll be experimenting more with this in future. I’ll be on my way to master sushi chef in noooo time.

Spicy Crunchy Crab Roll

Yield: 3 rolls

Spicy Crunchy Crab Roll

Ingredients

  • 1 Cup Sushi Rice (Nishiki)
  • 1 tbsp Rice Vinegar
  • 2 tsp Sugar
  • 1 tsp Salt
  • Sushi Nori
  • 5 Sticks Imitation Crab Meat
  • Mayonnaise (preferably Japanese Kewpie)
  • Sriracha
  • Panko Breadcrumbs
  • Soy Sauce
  • Black Seasame Seeds
  • Sushi Mat

Instructions

  1. Rinse rice until water runs clear. Cook rice according to rice cooker instructions. Once the rice is cooked, transfer to a bowl and let cool.
  2. Microwave rice vinegar, sugar and salt for 30 seconds to dissolve salt and sugar. Pour over rice and mix to thoroughly incorporate. Cover with plastic wrap and let cool completely.
  3. Shred imitation crab meat and combine with mayo and Sriracha. I used about a 1/2 tbsp of mayo and 2 tsp of Sriracha. You can adjust this to personal taste. I prefer mine more spicy and less mayo taste.
  4. Cover your sushi mat with plastic wrap to prevent sticking. Cut nori sheet in half and place shiny side down on mat. Dip hands in cold water an spread a thin layer of rice. Sprinkle black sesame seeds. Flip rice side down and fill with crab and panko in a strip down the center. Lift the side of the mat closest to you and create your roll. Make sure to keep your roll tight but don't squeeze the filling out the side.
  5. Using a very sharp knife cut roll into 6 equal pieces. Serve with soy sauce, wasabi, or more spicy mayo!
http://leximartone.com/cauldron-cookbook-spicy-crunchy-crab-roll/

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