Crab gunkan maki
Simple gunkan maki with crab. Excellent for entertaining, as a starter or for a cosy evening.
Ingredients
- g Rice vinegar (or ordinary 7% vinegar)
- g Sea salt
- g Sushi rice
- g Water
- g Crabmeat, cooked and chilled (a mix of white and brown)
- tbsp Mango, finely chopped
- tbsp Chilli mayonnaise
- Nori sheets
Instructions
The rice we use for sushi is short-grain and sticky. It gives the best results in a rice cooker, but it can also be cooked in a pan. Quick-cook rice brings the cooking time right down.
Bring the rice vinegar, salt and sugar to the boil until everything has dissolved. Leave to cool. When the rice is cooked, add 160g of the seasoned vinegar and fold it through well.
Mix the crabmeat and mango, and season to taste with the chilli mayonnaise.
Cut the nori sheets into strips about 3.5cm wide.
https://youtu.be/Tl77PkQNjjM?t=94 — this video shows you how to cut and fold the nori sheets.
Top the gunkan with the crab and mango mixture.
Serve with soy sauce, pickled ginger and wasabi.
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