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Green spider roll


Chef Cho Venevongsa,
Wasabi On Broadway

Ingredients
Roll
1 cucumber
1/2 sheet nori

Filling
1 soft shell crab
1/2 tsp salt
1/4 cup cornstarch
1 cup cooked sushi rice
1 Tbsp tobiko (fish roe)
1 Tbsp mayonnaise
1/2-1 tsp spicy sauce
20 radish sprouts
1 tsp sesame seeds

Method
To serve
1.   Place one length of cucumber sheet on cutting board. Cover with nori sheet.
2.   Press sushi rice 3/4 way up nori sheet.
3.   Top with mayonnaise and tobiko, then radish sprouts, with green ends sticking 1/2-inch out from sides of cucumber sheet.
4.   Place deep-fried crab onto cucumber sheet, with legs sticking out from sides. Roll and cut in five pieces.

Yield  5 pieces

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