Homemade Spicy Crab Sushi and Salmon Rose

I wanted to expand on making different kinds of sushi and today I tried to make Spicy Crab sushi and the Salmon Rose sushi!

Both are really simple to make!

Spicy Crab Sushi:

Spicy Crab Sushi and Salmon Nigiri

 Ingredients:

• Japanese Mayonnaise
• Imitation Crab meat
• Sesame Oil
• Siracha Sauce
• Seaweed
• Japanese Rice

Instructions:

1) Shred the Imitation Crab meat into numerous strips in a bowl
2) Pour Japanese Mayonnaise onto it until you can a wet/sticky texture (about 2 tablespoons)
3) Depending on how spicy you like it, pour in a couple squeezes of Siracha Sauce (about 1 teaspoon)
4) Add a drizzle of Sesame Oil over it and mix well!
5) Now make a small rectangle with the rice and wrap seaweed around the rice and pour the Imitation Crab mixture followed by a sprinkle of Masago on the top and voila!

Salmon Rose Sushi:
 

Salmon Rose Sushi

Ingredients:

• Salmon Sashimi
• Japanese Mayonnaise
• Masago (fish roe)
• Japanese Rice

Instructions:

1) Slice 2 Salmon slices for a typical Nigiri
2) Form a rice ball and then wrap the 2 slices of Salmon around it
3) Pour a drop of Japanese Mayonnaise on the top and pour some Masago on top and voila!

Let me know how it goes and good luck!

Homemade Sushi Rolls

It's a sushi roll kind of night.  I spent at least 45 minutes browsing through Yelp trying to find a good sushi place with fairly priced sushi rolls.  Unfortunately I came across either really good places with insanely high prices, or very mediocre places with affordable sushi.  The only solution to this dilemma, was of course, to make my own sushi rolls.

I am by no means an expert at rolling sushi, but I certainly had some of the basic components necessary to construct a roll.  Rice cooker, check. Bamboo mat, check. Sharp knife, check.  So now all I needed to do was to stock up on some great seafood!  I went to a local Zion (Korean supermarket) and picked up some BBQ Unagi (Eel), sashimi-grade Salmon, Masago (Fish roe), Uni (Sea urchin), Imitation crab, an avocado, and a zucchini (I meant to get a cucumber but stupidly picked the wrong vegetable...what? they were right next to each other!).

Step 1: Line the Bamboo mat with clear plastic wrap
Step 2: Make a thin layer of rice (seasoned with sweetened rice vinegar) in the shape of a rectangle
Step 3: Place a layer of Nori (seaweed) over the square of rice (slightly smaller than the size of the rice rectangle)
Step 4: Line the stuffing/ingredients along the center
Step 5: Roll gently and incrementally, squeezing the roll lightly as you go along
Step 6: Lay some thinly sliced sashimi and/or avocado over the top of the roll. Give the entire roll a nice squeeze again with the Bamboo mat.
Step 7: Cut your roll (wet and wipe your knife each time to avoid squishing your roll or having the roll stick to your knife)

You can probably find good step-by-step videos on YouTube.

I'll just provide pictures of the final products :)

Roll 1: (Inside) Avocado, zucchini, imitation crab with japanese mayo and sriracha. (Outside) salmon and avocado. Top with Masago (Fish roe).
Roll 2: (Inside) Unagi, imitation crab with Japanese mayo and Sriracha, avocado, and zucchini. (Outside) Unagi and avocado. Top with masago.

TA-DA~!

Grocery List

Sea Urchin and Masago (Fish roe)

Flavoring Agents

Rainbow Roll

Making of Dragon Roll

Dragon Roll

Finished Product!