Blue Crab Roll
On days when I don’t have a lot of energy or a big appetite (rare occasion), I like to make blue crab rolls. When I lived in Los Angeles, blue crab rolls were part of a lunch special at sushi restaurants. After eating fresh nigiri-zushi, a single blue crab roll would signal the end of my meal. I would leave the restaurant with a full belly and be motivated to work the rest of the day (like those female manga characters)! This blue crab roll recipe is very easy to make and great for days when you’re feeling lazy or unmotivated. Add some wasabi to spice things up!
This recipe makes about 6 to 8 rolls
- 1 batch Sushi Rice
- 8 oz blue crab meat (225g)
- 4 to 5 tablespoon Japanese Mayonnaise
- 4 sheets toasted nori (cut each sheet in half)
- 1/2 teaspoon black sesame seeds
- wasabi (optional)
Things You’ll Need
Make Sushi Rice and let it cool down completely before using (after mixing the vinegar mixture with hot rice, I let it cool down for at least 45 minutes). In a mixing bowl, mix crab meat with mayonnaise and black sesame seeds. Cover and refrigerate until needed.
When sushi rice has cooled completely, spread onto the nori (not too much). Dab a little bit of wasabi on the rice.
Fill the roll with the blue crab mayo mixture. Roll into a cylinder or cone shape and eat right away.