Why not swap salmon or tuna for our MSC Snow crab with this refreshing take on the traditional sushi recipe.
Ideal for lunch, snacking and any food-to-go occasions!
Preparation Instructions
Wash the rice under running water until there is no more starch coming out of it.
Cook the rice in a pan with 1 1/2 cups of water, stirring until the water boils, turn the heat down and cook until the water has been absorbed.
Take the rice out of the pan with a wooden spoon and add the vinegar, salt and sugar. Spread onto a tray to cool down.
Ingredients
- 2 Royal Greenland snow crab clusters (legs & claws)
- 2 pieces of nori seaweed
- 1 cup sushi rice
- 2 tbsp. rice vinegar
- wasabi
- ½ tbsp. sugar
- ½ tbsp. salt
- 2 spring onions
- 2 chives
- ½ red pepper
- ½ yellow pepper
- ½ cucumber
Method
- Cut the spring onions, peppers and cucumber into strips.
- Lay a nori sheet on the rolling mat, rough side up, lightly spread the nori sheet with a very small amount of wasabi.
- Spread the rice over the nori sheet leaving about 1½ cm margin around the outside.
- Place strips of the vegetables and chives along the rice near to the edge where you will start rolling from.
- Add some snow crab and pipe a line of mayonnaise. Roll the sushi using the mat to keep the roll tight. Lightly wet the far end of the nori-sheet and press it together. Leave the rolls to one side for 10 mins to settle before cutting them into pieces with a sharp straight edged knife.
- Serve with soy dipping sauce, wasabi and spring onions.
For more information on Royal Greenland
