Crab Meat Roll

Crab Meat Roll

Ingredients

3 cups White medium grain rice

***VINEGAR SAUCE
1 cup Rice vinegar
1 cup White sugar
2 tsp Salt (heaped)
***FILLING
1 cup Lump crab meat; fresh or drained canned, well picked over
3 Tbsp Namida® Wasabi Mayonnaise
1/2 Cucumber; cut in thin long strips
6 Nori sheets (seaweed)

Method

1. Mix vinegar sauce in saucepan
2. Heat mixture over low heat until sugar and salt is dissolved in the vinegar.
3. Remove from heat and allow sauce to cool while rice is cooking.
4. Cook rice.
5. Let steam after cooking for 20 minutes, then put into large mixing bowl and add 1 cup of cooled vinegar sauce.
6. Toss rice lightly but thoroughly with vinegar sauce.
7. When rice is cooled, spread about 1 inch thick on a sheet of nori, leaving about 1 1/2 inches uncovered at one edge of nori to use as a sealing flap.
   Note: Wet finger tips in leftover vinegar sauce to make rice easier to handle.
8. Mix Namida® Wasabi Mayonnaise with crab meat.
9. Place crab meat mix and cucumber in a thin line across the rice.
10. Roll the rice into a cylinder, nori side out and crabmeat in the middle.
11. Use a bamboo sushi roller or an acrylic sushi press.
12. Slice across the sushi roll into 8 pieces and serve with Namida® Wasabi Soy Sauce

Cooked salmon, lobster meat, surimi or chicken may be substituted for the crabmeat.

Yield: 48 pieces