Crab And Salmon Sushi Recipe
Servings: 1
Ingredients
- 1 kg Sushi rice, (2lb)
- 1 pkt Flat dry nori seaweed, suitable for rolling Wasibi Japanese horseradish Rice wine vinegar
- 4 Tbsp. Soy sauce Cucumber batons
- 1 x Wooden sushi roller Coriander
- 2 Tbsp. Japanese pickled ginger Japanese pickled ginger juice Seasoning Chilli oil Spring onion Fresh chives Red peppers cut into batons
- 4 x Egg yolks, for an egg omelette Salmon Crab meat
Directions
- Put the rice under a running tap of water and mix till water runs clear. Drain the rice and cover with water and bring to the boil, gently simmer for about 10 min. Remove from heat and cover with the lid without mixing for10 min.
- Stir in salt and sugar together till dissolved and stir the mix into the cooled rice.
- Place a piece of the seaweed onto a sushi mat and spread 2/3 of the seaweed about 7mm thick, leaving a clear strip on one edge.
- Trim the salmon into batons and roll in a mix of spring onions, red peppers and chives in the egg yolk omelette.
- Place in the rice and roll the seaweed, keeping it nice and tight. Add in horseradish if desired and repeat the process with the crab.
- Cut into pcs and serve with a dip made from 2 tbsp pickled ginger, 4 tbsp of soy sauce and pickled ginger juice. You can add in coriander and chilli if you want to.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 11g | |
| Calories 9 | |
| Calories from Fat 1 | 11% |
| Total Fat 0.08g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 46mg | 1% |
| Total Carbs 1.98g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.19g | 0% |
| Protein 0.2g | 0% |
