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Receta Herb Crab Salad Maki Sushi With Tempura Shrimp Hand Rolls
by Global Cookbook

Herb Crab Salad Maki Sushi With Tempura Shrimp Hand Rolls
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Ingredientes

  • 4 c. sushi rice (Calrose/short grain) Water as needed
  • 1 c. rice wine vinegar
  • 1/4 c. mirin
  • 1/2 c. sugar
  • 1/2 Tbsp. honey
  • 1/2 Tbsp. Dijon mustard
  • 1/2 x lemon juiced
  • 1/2 Tbsp. canola oil
  • 1/2 lb fresh picked crab
  • 1/4 c. minced cilantro
  • 1/4 c. minced flat-leaf parsley
  • 1/4 c. basil chiffonade
  • 1 x shallot chopped Salt to taste Freshly-grnd white pepper to taste
  • 4 x yaki-nori sheets Tempura Shrimp Hand Rolls see * Note
  • 1/4 c. julienned gari (pickled ginger)
  • 1/4 c. toasted sesame seeds
  • 1/4 c. minced green scallions Soy Syrup see * Note Wasabi Oil see * Note

Direcciones

  1. Wash rice at least 3 times or possibly till 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.
  2. Slowly heat vinegar, mirin and sugar till very warm but not boiling. Mix in 'su' (vinegar and sugar) with the warm rice, add in sufficient so which 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 min.
  3. For the Herb Crab Salad: In a bowl, whisk together honey, mustard, lemon juice and oil. Add in crab, herbs and chopped shallot. Season with salt and pepper and check flavor.
  4. 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.
  5. 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.
  6. This recipe yields 4 servings.
  7. Suggested Wine: Haru Junmai-Ginjo Sake