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Herb Crab Salad Maki-Sushi with Tempura Shrimp Hand Rolls

Herb crab salad maki sushi with tem

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.

Ingredients :

This recipe yields 4 servings.


4 c Sushi rice; (Calrose/short)
Water; as needed
1 c Rice wine vinegar
1/4 c Mirin
1/2 c Sugar


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

Preparation :

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.


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