Crab And Avocado Sushi W Saffron Yellow Rice |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 10 |
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A slight variation on a standard American sushi favorite. Adding yellow rice gives this appetizer a wonderful depth of flavor as well as an appealing color. Can quickly and easily be scaled up into a full main course or down for smaller parties. Read more . Plan ahead, as this item requires additional chilling. Ingredients:
1 pkg spanish saffron rice (10 oz, vigo) |
2 large, ripe avocados |
2 pkg ready-to-use crabmeat or imitation crab chunks (apr. 16 oz total weight) |
1 tbs butter or margarine |
1 tsp lemon juice |
8 oz neufchatel or lowfat cream cheese, extremely chilled but not frozen |
1 pkg nori (5 8x10 sheets) |
soy sauce or ponzu, for dipping |
wasabi for dipping/garnish |
prechilled cooling pans- these are not absolutely necessary but do save quite a bit of time. |
small dish water, to seal nori with |
Directions:
1. Prepare rice as directed on package.
2. When rice is nearly finished, remove crabmeat from package.
3. Sautee crab on med heat for 1 min with lemon juice and butter.
4. Bring burner to high and sear for an additional 2-3 mins, until slight char marks appear on edges.
5. Transfer crab to cooling sheet.
6. Place cooling sheets in refrigerator.
7. Skin and halve the avocados, removing the pits. Slice lengthwise into 1/4 strips. Set aside.
8. Slice Neufchatel into 1/2 wide strips.
9. Remove crab and rice from refrigerator, prepare work surface.
10. On one nori sheet, place a two inch wide strip of rice (about 1/2 cup cooked) along the width of the nori, just below the center of the sheet.
11. Line 3 oz of crab along the rice.
12. Place some of the Neufchatel slices over top crab. Remember to make sure you keep all filling materials even from end to end.
13. Layer some of the avocado over Neufchatel in a single line.
14. Roll sushi. To do this, bring the bottom of the sheet up over the filling. Press it into the topmost portion of the filling, working across the width of the roll. Maintain even pressure throughout. Tighten your grip and work as if you were trying to get the bottom edge to roll under the filling. Once the filling is tight against this portion, you may roll it the rest of the way up.
15. Brush the edge of the nori sheet with water to seal the wrap.
16. Repeat with remaining ingredients.
17. Slice rolls into 1 long segments, chill until serving time.
18. Ideal serving temperature would be approximately 37 degrees Fahrenheit.
19. Serve with Ponzu and wasabi .
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