Uramaki Sushi With Chilli Crab Recipes

15 EASY SUSHI ROLLS EVERYONE WILL LOVE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

URAMAKI SUSHI WITH CHILLI CRAB

Steps:

• Start by ensuring that your 440g Cooked Sushi Rice is totally cooled.
• Trim and very finely slice 3 Spring Onions. Add to a small mixing bowl with 100g Mixed Brown and White Crab Meat, 3 tbsp Sweet Chilli Sauce and 1 tsp Ginger Paste.
• Fully mix the crab and flavourings together.
• Using a sharp knife, halve 1 Sheet Toasted Nori and set aside one half. Lay the other half at one end of a bamboo rolling mat.
• Evenly spoon 1/2 of the crab mixture evenly along one edge of the nori. Leave a small border.
• Use your finger to wet the visible nori with a tiny bit of cold water.
• Using the bamboo mat to assist, roll the crab mix in the nori and ensure that the loose edge is sealed well. Try to make it as tight as possible without the crab mix spurting out the ends of the roll!
• Set aside and repeat with the rest of the fillings and nori sheets.
• Cover the rolling mat in a generous sheet of cling film, trying to make sure that there are no big creases.
• Take 1/2 of the sushi rice and spread it evenly over about half of the rolling mat. Use the crab/nori roll to establish how wide it needs to be.
• Use the side of your large knife to neaten the edges. Add one of the crab/nori rolls to the edge of the rice.
• Use the mat to gently roll the rice around the nori roll.
• Cut the rice where the start of the rice meets the end of the rice. You are aiming for no gap or overlap. It is worth spending a few moments getting this right.
• Once you are confident that the rice is the right size, use the mat to tightly roll the rice around the nori.
• Wrap the rice roll in the cling film and twist the ends to 'burrito roll' and tighten it. Set aside.
• Repeat with the remaining rice and rolls.
• On a board or ideally, a lipped tray which will contain the seeds, sprinkle 4 tbsp Mixed Sesame Seeds and 1 tsp Shichimi Spice Mix. You can do this in batches if your tray isn't very large.
• Carefully release the rice rolls from their clingfilm and roll them in the seeds and spices until evenly covered. Roll the rolls every which way you can to ensure no gaps.
• Re-roll each uramaki roll in its clingfilm and leave in the fridge for at least 60 minutes or in the freezer for only 15 minutes.
• Once chilled, remove the rolls from the fridge. Trim the ends of each roll using a sharp knife. You do not need to remove the cling film at this point.
• Use a sharp knife to mark the roll at the halfway then quarter way points. Mark halfway into each quarter.
• Cut the roll all the way through at each marked point.
• Remove the cut rolls from the clingfilm.
• Serve the sushi at room temperature.