A lot of people don't know this, but I LOVE sushi! A lot of my friends hate the fact of eating raw fish, but I love it and it tastes so good. But...I don't want to break my budget every time I want sushi, and I thought about it, why not make my own?! And we know it's not Friday yet (hints Foodie Fridays), but this recipe is something we know you all will love and can get together for Friday's dinner!
With sushi, you can use a variety of meats, tuna, squid, really what ever you want, but for my rendition of my love of sushi, I decided to go deep under the sea and use crab. Yes, crab, which is actually quite tasty if I do say so myself.
And to my surprise, I was able to get more than enough ingredients for 6-7 rolls of sushi for the same price you would pay going to a restaurant. One factor that made this dish so affordable was the Crab Classic crab meat that was used. If you don't know about Crab Classic, they are the #1 surimi seafood brand nationally, made from wild Alaskan Pollock and King Crab meat. Their crab meat is also gluten-free, fat-free and certified by the American Heart Association as heart healthy. Besides that, Crab Classic is also certified by the MSC as a sustainably sourced seafood.
Wanna make your own delicious sushi? Well let me tell you how we did it!
What You'll Need (all ingredients were bought at Walmart except for the black sesame seeds):
2 cups of short grain white rice (listed as sushi rice at Walmart)
1 package of sushi nori
2 tbps of rice vinegar
2 tbps of sugar
1 tbps of salt
2 imitation Crab Classic crab sticks or crab bites
Your choice of veggies (we used carrots and cucumbers) peeled, sliced, and cut
Optional: 1/2 block of cream cheese cut into 1/2 inch sticks
Sesame seeds for garnish (Whole Foods)
Wasabi, spicy mustard, and soy sauce for sauce
Rinse your rice, then cook in a skillet for 15 minutes with 2 cups of water
Add your vinegar, sugar, and salt, and stir evenly into the rice
Set aside to cool
Lay your nori sheet flat on a cutting board or rolling mat
Place your rice, crab meat, vegetables, and cream cheese (optional) onto the nori sheet
Roll the nori sheet tight keeping the ingredients together.
At this point you can refrigerate your rolls for 30 minutes, or serve as is, using a sharp knife to slice your rolls.
If you are making your rolls with rice on the outside of the nori sheet, you can either use plastic wrap, sprinkle your sesame seeds first, then lay rice rice, then place your nori sheet on top of the rice, or dip into a bowl of seeds after the rolls are sliced.
Our recipe is a combination of two great recipes we found on Pinterest which you can check out below:
If you don't have a sushi mat like us, here are some great tips to roll your sushi without one!:
We would love to see your tasty sushi treats you come up with, so drop a comment, share a pic or recipe and let us know what you think of ours! And also make sure to visit www.crabclassic.com to check out other products under their brand!
No comments
Post a Comment