Crab Sushi Dip Recipes

CREAM CHEESE AND CRAB SUSHI ROLLS

Steps:

• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Stir in rice vinegar and salt. Allow to cool completely.
• Lay out seaweed sheets. Moisten hands with water, then spread the rice evenly on each sheet, leaving a 1/2 inch gap along one edge, lengthwise. Arrange strips of cucumber, imitation crabmeat, and cream cheese in a straight line along the side opposite of the gap. Roll the sushi from the toppings to the exposed end of the the seaweed sheet.
• Using a sharp wet knife, slice each roll into 5 or 6 pieces. Serve with minced ginger on the side.

CALIFORNIA ROLLS (SUSHI)

Steps:

• 1. Make the rice - (Mix 4-tbsp rice vinegar, salt, sugar and water) - Mix vinegar water mixture into the rice and mix them well. - This is done to prevent the rice from sticking to your fingers and also to add flavor to the rice)
• 2. Cover the bamboo mat in plastic wrap. Cut a piece of Nori (seaweed/algae) in two.. Cut up some avacado, cucumber and cream cheese.
• 3. Place the ½ nori sheet at the end (toward you) of the mat. Spread a small handfull of sushi rice on the nori sheet, leaving a ¼ of an inch on either side.. Shake on some furikake or sesame seeds. Flip the whole thing over (yes it's sticky enough that it's possible)
• 4. Place one slice avacado, cucumber and crab meat and mayonaise or cream cheese (thin slice) along the middle of the roll. Roll gently with even pressure. Cut roll in half. Align the 2 halves and cut twice into 6 even pieces.
• 5. Arrange the sushi on a platter and serve. FOR DIPPING SAUCE: Mix in a small bowl, 3-tbsp Soy sauce, 2-tbsp lemon juice and wasabi.

CRAB SUSHI DIP

Steps:

• Place crab in a food processor; pulse until finely chopped., Using kitchen scissors, cut nori into small pieces. In a large bowl, mix mayonnaise, green onions and wasabi. Stir in crab and nori., Shape crab mixture into a disk; place on a shallow serving plate. Pour soy sauce around disk. Sprinkle with sesame seeds and green onions. Serve with crackers.

CRAB DIP

Steps:

• In small mixer bowl beat sour cream and cream cheese with an electric mixer on low speed until creamy.
• Stir in celery, onion, and lemon juice, if desired.
• Fold in crabmeat.
• Garnish with parsley, if desired.
• Serve with crackers or cut up veggies.

SPICY CRAB ROLL RECIPE

Steps:

• Rinse the rice and add to the rice cooker. Then add water and cook according to the instructions.
• Once cooked, transfer to a large bowl and let it cool. When it's still very warm, mix in the sushi vinegar (or the mixture of rice vinegar, sugar and salt).
• In a clear bowl, mix together Sriracha sauce and mayonnaise. Taste and add more Sriracha if you prefer a spicier flavor.
• Shred the imitation crab meat using your hands or two forks.
• Add Sriracha mayo and mix well.
• Cut the nori sheet into two halves with kitchen scissors.
• Place half of a nori sheet on top of the bamboo mat shiny side facing down.
• Spread seasoned sushi rice (about 3/4 cup) over nori evenly. Press the rice gently with your hands. (Tips: You can dip your hands in Tezu water to prevent the rice from sticking to your hands).
• Sprinkle sesame seeds on top of the rice.
• Flip the sheet and let the rice side facing down.
• Add the spicy Kani crab salad to the middle of the nori sheet.
• Place the thumbs underneath the bamboo mat and lift the edge up and over the filling.
• Roll the bamboo mat away from you and press the rice and filling together. Keep rolling until the ends meet.
• More the roll to a cutting board and cut it into 8 pieces.
• Drizzle more spicy mayo sauce on top of the roll for some extra heat.

SUSHI CRAB BOWLS

Steps:

• For the dressing: Combine all the ingredients in a bowl or jar with a tight-fitting lid; whisk or shake until the dressing is evenly combined and emulsified. Refrigerate in an airtight container until ready to use, up to 1 week.
• For the sesame mayonnaise: Whisk to combine all the ingredients in a bowl. Refrigerate in an airtight container until ready to use, up to 1 week.
• For the crab bowl: Combine the crab, scallions and sesame mayonnaise in a medium bowl. Gently fold the ingredients together, so as not to break up the crab too much, until evenly combined. Refrigerate in an airtight container until ready to serve or make this the day before and refrigerate overnight.
• When ready to serve, place 1 1/2 cups of the cooked rice in each serving bowl. Divide the carrots, cucumbers and avocado evenly among the 4 bowls. Drizzle the honey orange ginger dressing over the vegetables, to taste. Next, add a scoop of the crab mixture to the center of each bowl. Garnish with the sesame seeds, more sliced scallions, the seaweed snack sheets and togarashi or furikake.