crab and lemon maki

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  • 4
  • Average
  • 50 mins
  • 15 mins
  • Average budget

Ingredients

  • 8 oz sushi rice
  • 1/4 cup of vinegar for sushi
  • 1 egg yolk
  • 2/3 cup of sunflower oil
  • 2 tsp mustard
  • 1 can flaked crab
  • 1 carrot
  • 2 thin green asparagus
  • 4 large leaves of lemon balm
  • 2 sheets of nori
  • 2 sheets of colored soy (eg roses)
  • salt

Preparation

Step 1

Rinse rice in cold water. Boil water (2 times the volume of rice) in a saucepan and add the rice. Cover and cook about 12 minutes over low heat. Remove from heat and let stand for 10 minutes.

Step 2

Spread rice in a dish and spread the sushi vinegar over the entire surface. Mix and cool.

Step 3

Peel the asparagus and cook in a pan of boiling water for 2 minutes into the second boiling.

Step 4

Make mayonnaise by beating the egg yolk with the mustard and oil. Season with salt. Drain the flaked crab. Add 3 or 4 tablespoons of mayonnaise and mix well.

Step 5

Peel the carrots and cut into sticks.

Step 6

Cut the lemon balm leaves in half lengthwise and remove the center rib with scissors.

Step 7

Preparation of maki Prepare a bowl of cold water next to you. Spread a sheet of nori on a sushi mat. Superposing a sheet of soybean.

Step 8

Preparation of maki Prepare a bowl of cold water next to you. Spread a sheet of nori on a sushi mat. Overlaying a soybean leaf.

Step 9

On the bottom put a strip of crab with mayonnaise. Place one or two sticks of carrot on top and a green asparagus. Place cut leaves of lemon balm. Fold the bottom of the mat with your thumb holding the trim with the rest of the fingers and roll.

Step 10

Tighten the maki with the bamboo mat. Repeat the procedure with remaining ingredients. Cut the maki into 'slices' of 2 or 3 cm and eat with sweet soy sauce.

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