How to Make Sushi

By Tuesday, September 13, 2011 0 , , , Permalink 0

A friend gave me a bunch of shredded crab cake and I am unsure what to do with… So I am experimenting tonight…

Crab cake recipe… seems easy enough!
*From Epicurious 

For sauce

  • 1/2 ripe medium California avocado, pitted and peeled
  • 1 tablespoon low-fat mayonnaise
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1 fresh jalapeño or serrano chile (including seeds), stemmed and quartered lengthwise
  • 1/4 cup fat-free (skim) milk

For crab cakes

  • 1 pound jumbo lump crabmeat, picked over and coarsely shredded
  • 3 tablespoons low-fat mayonnaise
  • 1/4 cup minced fresh chives
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon black pepper
  • 1/2 cup panko (Japanese bread crumbs)
  • 1 tablespoon unsalted butter
  • 2 garlic cloves, smashed
  • 1/2 teaspoon herbes de Provence or 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
preparation

Put oven rack in middle position and preheat oven to 400°F. Line a baking sheet with foil.

Make sauce:
Pulse avocado with mayonnaise, lime juice, salt, sugar, and one fourth of chile in a food processor until chile is finely chopped. Add milk and purée until smooth. Add more chile if desired, processing until smooth. Transfer sauce to a bowl and chill, covered.

Make crab cakes:
Stir together crabmeat, mayonnaise, chives, lemon juice, mustard, pepper, and 1 tablespoon panko in a large bowl until blended well, then chill, covered.

Melt butter in a medium nonstick skillet over moderate heat, then cook garlic, stirring, until golden and fragrant, about 2 minutes. Add herbes de Provence, salt, and remaining 7 tablespoons panko and cook, stirring, until golden brown, about 6 minutes. Transfer crumbs to a plate to cool. Discard garlic.

Divide crabmeat mixture into 4 mounds on a sheet of wax paper. Form 1 mound into a patty, then carefully turn patty in crumb mixture to coat top and bottom. Transfer to a baking sheet and repeat with remaining 3 mounds, then sprinkle remaining crumbs on top of crab cakes. Bake until heated through, about 15 minutes. Serve crab cakes with sauce.

Maybe I will try a sushi roll… Looove this visual recipe:

rock_roll_plate
Serving California Rolls at your next party is sure to make it ROCK!

Ingredients for Rock n’ California Rolls:

rock_ingredients
1 cup Jasmine white rice (or sushi rice, of course)
2 tsp rice wine vinegar
1 tsp sugar
8-10 avocado slices
12 cucumber sticks from seeded, peeled cucumber
1 tbs mayonnaise
3/4 cup shredded “crab” meat
4 sheets nori (seaweed paper)
sesame seeds
soy sauce & wasabi for serving

Let’s ROCK!!!

rock_sink

Rinse rice and prepare with 1 1/2 cups water, rice wine vinegar and sugar. Cook rice as you normally would, covered, for 15-17 minutes. Cut avocado slices and cucumber sticks from seeded, peeled cucumber. Add mayonnaise to shredded “crab” meat.

rock_plasboo
On a bamboo mat, place a piece of plastic wrap and the seaweed (nori).

rock_rice_nori
With wet hands, press rice onto one side of the nori.

rock_sesame_nori
Sprinkle sesame seeds on the rice side and flip it over.

rock_cuke_nori
Lay a row of cucumber sticks (3).

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Lay a row of Hass avocado (2-3).

rock_crab_nori
Evenly distribute crab mixture on top of cucumber and avocado. Roll up with mat while squeezing with your hands.

rock_roll_close
Slice into six or eight bite-sized pieces and serve with wasabi and soy sauce.
Unless you’ve been to The Sushi Academy, I recommend a wet serrated knife for ease of cutting. Makes 4 rolls of 6-8 pieces each. Serve 2-3 as an appetizer or 6-8 for a main course.

rock_saketini
For a real show stopper, serve with a Saketini.

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* From AverageBetty Looove her! I’m hoping it will turn out wonderful.

On another hand, here’s a recipe worth trying:

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