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Crab Meat Roll Sushiseafood, grains/rice 3 cup white medium grain rice ----VINEGAR SAUCE---- 1 cup rice vinegar 1 cup white sugar 2 teaspoon salt (heaping) ----FILLING---- 1 artificial crabmeat; mixed with mayonnaise 1 cucumber; cut in thin long strips 1 nori (seaweed) Cook rice. Let steam after cooking for 20 minutes, then put into large mixing bowl and add 1 cup of cooled vinegar sauce. Toss rice lightly but thoroughly with vinegar sauce. When rice is cooled, spread about 1 inch thick on a sheet of nori, leving about 1 1/2 inches uncovered at one edge of nori to use as a sealing flap. Wet finger tips in leftover vinegar sauce to make rice easier to handle. Place crabmeat and cucumber in a thin line across the rice. Roll the rice into a cylinder, nori side out and crabmeat in the middle. Use a bambo sushi roller or an acrylic sushi press. Slice across the sushi roll into 8 pieces and serve. Makes about 6 rolls.
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