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