Herb Crab Salad Rolls
1/2 tablespoon honey
1/2 tablespoon Dijon mustard
Juice of half a lemon
1/2 tablespoon canola oil
1/2 pound fresh picked crab
1/4 cup chopped cilantro
1/4 cup chopped flat leaf parsley
1/4 cup basil chiffonade
1 shallot, minced
Salt and white pepper, to taste
4 sheets of yaki-nori (toasted sea weed sheets)
In a bowl, whisk together honey, mustard, lemon juice and oil. Add crab, herbs and minced shallot. Season with salt and pepper and check flavor.
Lay nori, shiny side down, on sushi mat and lightly pat rice (recipe below) on bottom half of nori, 1/4-inch thick. Place crab filling 2/3 of the way up on rice. Roll, moisten end to seal and let rest.
Makes 4 to 6 rolls.
4 cups sushi rice (Calrose/short rain)
Water, up to Mount Fuji (see note)
1 cup rice wine vinegar
1/4 cup mirin (sweet rice wine)
1/2 cup sugar
Wash rice at least 3 times or until water is clear. Fill rice cooker or casserole with water to about 1 inch over rice or use Mount Fuji method. Slowly heat vinegar, mirin and sugar until very hot but not boiling. Fold in “su” (vinegar and sugar) with the hot rice, add enough so that the rice has a tart/sweet taste. Rice should be shiny, not mushy.
Carefully clean bowl with damp cloth, cover and let rest for 30 minutes.
Makes 10 to 15 rolls.
Note: The Mount Fuji method is a way to determine the correct amount of water for any quantity of rice. First wash the rice until the water runs clear to wash away all the starch. Then you put it in the pan, put your hand flat on top of the rice, and fill the pot with water until it reaches the knuckle of your index finger (knuckle nearest your palm). It always works, no matter what the size of your hand.
Nori Crab Rolls
8 ounces seasoned dry seaweed
7 3/4 ounces flaked crab or lobster
8 ounces softened cream cheese
3/4 teaspoon Worchestershire sauce
1/4 teaspoon garlic salt
Mix together the crab, cream cheese, Worchestershire sauce and garlic salt. Place a small amount of the crab mixture on some seaweed and roll. Cut into bite-size pieces and serve.
Makes 4 to 6 rolls.
Cherie's Spicy Chili Sauce
1/3 cup light mayonnaise
3 tablespoons hot chile paste
1 teaspoon hot chile oil
1/2 teaspoon toasted sesame oil
Whisk and serve as a dipping sauce. Makes about 1 cup.
Cold Fruit Sushi with Honey dipping Sauce
1 small honeydew melon
1 small cantaloupe
1 small pineapple
2 tablespoons honey
Place the fruit on a cutting board lined with parchment.
Trim the tops and bottoms of the melons and pineapple and sit them upright on the cutting board. Using a very sharp knife, cut away the rind, slicing lengthwise, working your way around the fruit. Cut about 24 very thin slices of melon in the same fashion, slicing from the top to bottom, allowing the juices to collect on the parchment paper. Slice the pineapple lengthwise into 1/8-inch slices. Pile and cut into matchsticks. Pour the juices that have collected into a small bowl. Stir in the honey and set aside.
To assemble the fruit sushi, lay the melon slices vertically on the cutting board. Place 3 pineapple matchsticks horizontally at the base of the melon slice and roll. Trim the base so that the rolls sit firmly on a dessert plate. Serve with the honey dipping sauce. Serves 4.
Hot and Sour Slaw
1 medium head bok choy, shredded
1 large red bell pepper, thinly sliced
4 green onions, chopped
1/2 teaspoon red pepper flakes
1 teaspoon Dijon-style prepared mustard
3/4 cup apple cider vinegar
2 cloves garlic, minced
1 tablespoon minced fresh Ginger root
1 tablespoon white sugar
1 teaspoon salt
1 teaspoon vegetable oil
Combine bok choy, red bell pepper and scallions in a large bowl.
In a smaller bowl, whisk together red pepper flakes (or chile paste), mustard, apple cider vinegar, garlic, ginger, sugar, salt and oil.
Pour dressing over the chopped vegetables and toss well.
Refrigerate for 1 hour, then toss again. Taste salad, and add more chile paste, salt or sugar to taste before serving.
Peoria Journal Star