Recipes|Featured Main
Dungeness Crab California Roll
Difficulty Level: Intermediate
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Prep Time:20 Minutes
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Yield:4 rolls (8 pieces each)
Ingredients
- 1 cup cooked sushi rice
- 2 tablespoons rice wine vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 sheets of nori, cut in half
- ½ pound Dungeness crab meat
- ½ avocado, thinly sliced
- 1 cucumber, julienned
- 1 tablespoon soy sauce
- 1 teaspoon wasabi paste
- Pickled sushi ginger
- Spicy mayonnaise (optional)
- 2 tablespoons toasted sesame or fried onion crumbles (optional)
- Sushi rolling mat and plastic wrap
- 236.59ml cooked sushi rice
- 25.56g rice wine vinegar
- 12.78g sugar
- 4.26g salt
- 2 sheets of nori, cut in half
- 226.8g Dungeness crab meat
- 0.5 avocado, thinly sliced
- 1 cucumber, julienned
- 12.78g soy sauce
- 4.26g wasabi paste
- Pickled sushi ginger
- Spicy mayonnaise (optional)
- 2 tablespoons toasted sesame or fried onion crumbles (optional)
- Sushi rolling mat and plastic wrap
This is a fresh and delicious way to enjoy our amazing local Dungeness crab.
Preparation
STEP 1
Combine cooked sushi rice with rice vinegar, sugar and salt. Set aside to cool.
STEP 2
Cover the sushi mat with plastic wrap and lay one half sheet of nori on the sushi mat, shiny side facing down.
STEP 3
Gently cover entire sheet with ¼ cup of seasoned rice and flip entire sheet over.
STEP 4
Nori side facing up, place about a quarter of your crab meat in the center of the sheet in a line. Next, put a few avocado slices on the far side of the crab meat. Repeat the same process with the cucumber, placing them on the side closer to you.
STEP 5
Gently roll the sushi mat forward while pressing in the ingredients. Use gentle pressure to combine the ingredients and create a roll, but be careful not to squash everything including the rice.
STEP 6
Cut the sushi roll into 8 pieces and place them on a plate and serve with soy sauce, wasabi and ginger.
STEP 7
Thinly drizzle spicy mayonnaise on the cut roll and then sprinkle sesame seeds or fried onions on top of the roll if desired.
Options
For even pieces, cut the roll in half once, then stack the 2 halves together and slice in half again. Half the remaining 4 pieces for 8 perfect little rolls! Use a single motion with your knife, drawing the blade back through your rolls and avoiding any sawing motion for the cleanest cut.