I’m home alone and it’s lunch time, so this lunch is all about me!!

 

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“Spicy Crab Sushi & Crema de cepa de apio”

 

     Well my lunch today was all about me! And I have to say it turned out just the way I like it!!

So to start off today I am going to show you how I made Spicy Crab Sushi including homemade Wasabi…

You will need:

  • 1 Slice of Whole grain Bread
  • 1 bamboo mat
  • 2 sheets of saran wrap
  • 1 sheet of nori paper with the last row removed from the paper
  • 1/2 cup of crab flavored pollock
  • 1/2 cup sushi rice
  • 1/2 cup of water
  • 1 tsp of seasoned rice vinegar
  • Sprinkle of powered wasabi
  • Sprinkle of sesame seeds
  • Soy Sauce for dipping
  • 1 tsp of wasabi

 

So for the rice I cooked it in one of our favorite appliances, the rice cooker.. to get the directions on how to make it stove top read the label on the backside of the sushi rice bag! I actually made my rice first thing in the morning so it had alot of time to cool off, no need to put it in the fridge just set it aside in your rice cooker or the pot you cooked it in.

Take your one slice of bread, and grate it to bread crumbs. Warm a small skillet at 4 with the bottom covered in Extra Virgin Olive Oil, then toast your bread crumbs to later add to the sushi.

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On a large cutting board lay down your bamboo mat covering it with one sheet of saran warp, then place your nori paper of top of that. When the nori paper is laid down add your rice, not all of it because it’s to much so add it as needed. Wet your finger tips and flatten the rice unto the nori paper leaving only 1 perforated space remaining empty. Sprinkle on the sesame seed. Remove nori paper and rice with the saran wrap from the bamboo mat, placing down the second sheet of saran wrap, flip the rice facedown unto the saran warp, with the nori paper now facing up.

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Get your crab flavored pollock, cut into med sized pieces. Line the whole row legenth wise about an 1 1/2 inches from the bottom of the paper. Then cover the pollock with the toasted bread crumbs.  Sprinkle on a LITTLE bit of the powdered wasabi onto the top of the row.

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Fold over on the side closest to you, then roll the remaning side over, continue to tighten and roll with the bamboo mat. When it is rolled remove from the saran wrap. Cut roll into .5 inch slices, makes around 7-8 pieces.

Take your powered Wasabi, in a small dish add 1 tsp of powder, .5 tsp of water, mash together and combine until it can be rolled into a ball. Place on the plate with sushi pieces.

 

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In a small dish add soy sauce for dipping!! 

すべて完了

Subete kanryō

Meaning “All Done” in Japanese

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So for todays blog I am done, and if you are interested in finding out how to make the delicious Crema de cepa de apio, a Creole Celery Root Cream Soup, a speciality dish made in the Dominican Republic please come back tomorrow..

Any ideas or suggestions, please feel free to email me at schoonerpixie@hotmail.com or join me on my facebook page

@https://www.facebook.com/#!/SchoonerpixiesKitchen

Until then Enjoy & Happy Cooking

 

 

 

 

 

 

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