1 cups sushi rice (short grain)
1 cup water
rice wine vinegar
HERB CRAB SALAD MAKI-SUSHI
1/4 tablespoon honey
1/4 tablespoon Dijon mustard
1/4 lemon, juiced
1/4 tablespoon canola oil
1/4 pound fresh crab
1/8 cup cilantro, chopped
1/8 cup flat leaf parsley, chopped
1/8 cup basil, chiffonade
1/2 shallot, minced
Salt to taste
white pepper to taste
2 sheets of nori
When the rice is done allow it to rest for about 10 minutes. Giving you plenty of time to make the vinegar.
In a small pan, bring rice vinegar to a boil and then remove from the heat. Add sugar and salt and stir until dissolved. Allow to cool to room temperature.
Transfer rice to a large shallow mixing bowl (traditionally a wooden tub, called a hangiri), so that rice forms a mound in the center of the bowl. Using a diagonal slicing motion, gently cut into rice with a wooden paddle (kijakushi), and pour cooled vinegar mixture over top of rice. "Cut" rice several times to evenly distribute vinegar mixture, then allow to cool. Gently turn rice over from time to time with paddle so that rice cools evenly. Traditionally, now is the time that you sushi apprentice would arrive and fan the rice to speed up the cooling/drying process. However, if you don't have an assistants you could aways do it yourself with a paper plate. Sometimes it pays to be ambidextrous. When rice has cooled to relative room temperature, it should be sticky but not mushy are ready to use for sushi rolls.
In a bowl, whisk together honey, mustard, lemon juice and oil. Add crab (cut into about matchstick sized pieces), herbs and minced shallot. Season with salt and pepper and check flavor.
Place 1 piece of toasted nori on top of a sushi roller (makisushi). Using lightly wet fingers, press (but don't smash) enough rice onto the nori to completely cover the nori at about 1/2 to 1/4 of an inch thick. Turn the whole thing over so that rice side now faces down. Place crab filling about 1/3 of the way into the nori sheet. Spread a small amount of wasabi on the crab running vertically along the bottom portion of the filling.
Carefully begin rolling the seaweed up, pressing as tightly as possible so that the roll is firm and compact but remember don't smash it. Once the roll is completely rolled, reposition roll on sushi roller and press again to make one side more flat. Sprinkle sesame seeds on the outside surface
Allow roll to sit for a few seconds before slicing with a sharp, damp knife. Cut roll into 6 or 8 pieces and serve with a dollop of wasabi and small garnishment of gari (pickled ginger).