RECIPE: California Maki With Fresh Crab Claw Meat

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RECIPE: California Maki With Fresh Crab Claw Meat

Enjoy a deconstructed California roll at home with this CALIFORNIA MAKI using Fresh Crab Claw Meat avocado, watermelon radish, cucumber, sticky rice, and seaweed sheets.


INGREDIENTS

  • 1 lb fresh Crab Claw Meat, drained and squeezed
  • 2 oz kewpie mayonnaise
  • 8 oz sushi rice, cooked and seasoned with seasoned rice wine vinegar
  • 2 each watermelon radish, sliced and soaked in water to crisp
  • 2 each avocado, sliced 
  • 1 each cucumber, sliced
  • 1 oz seasoned rice wine vinegar
  • 2 package seaweed snack sheets

PREP

  1. Combine crab meat and kewpie mayo to create crab salad
  2. Cook off sushi rice and cool. Add seasoned rice wine vinegar to taste. 
  3. To assemble, place seaweed snack on the bottom of the plate. sticky rice, avocado, crab salad
  4. Garnish with remaining ingredients.

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