Crab maki
This crab maki with chilli mayonnaise is a tasty little treat that suits both weeknights and parties.
Ingredients
For the maki rolls
- Crab
- Cucumber, cut into batons
- Mango, cut into batons
- Nori (rolled, dried and toasted seaweed)
For the sushi rice
- g Sushi rice
- g Water
For the seasoned rice vinegar
- g Rice vinegar
- g Sea salt
- g Sugar
For the chilli mayonnaise
- Egg yolks
- Free-range egg
- tbsp Mustard
- ml Rapeseed or sunflower oil
- tbsp Chilli sauce
- tbsp Lemon juice
- Salt
Instructions
Rice and rice vinegar
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.
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.
Chilli mayonnaise
Put all the ingredients in a tall jug or container. They will naturally settle into layers, but that's exactly how it should be! Put the stick blender right at the bottom, blitz until the mixture starts to thicken, then lift the blender slowly up towards the surface. In 20 seconds you have homemade mayonnaise.
Making the maki rolls
Lay a sheet of nori on a bamboo mat and cover it with an even layer of sushi rice. Then turn the rice-covered nori sheet over so the rice faces down onto the mat.
Then fill with crab, cucumber and mango. Roll up using the bamboo mat. Press the roll gently.
Cut the maki roll into 8 even pieces. Arrange with chilli mayonnaise on top of the roll.
Serve with pickled ginger. You can also turn the roll in egg white and panko (Japanese breadcrumbs) and deep-fry in neutral oil at about 180°C.
For the maki rolls
For the sushi rice
For the seasoned rice vinegar
For the chilli mayonnaise
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