Herb Crab Salad Maki-Sushi with Tempura Shrimp Hand Rolls
Ready in 45 minutes
Try this Herb Crab Salad Maki-Sushi with Tempura Shrimp Hand Rolls recipe, or contribute your own.
This recipe yields 4 servings.
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
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
Wash rice at least 3 times or until water is clear.
Fill rice cooker with water to about 1-inch over rice . (You can use a rice cooker )
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.