Soft-shell crab, kimchi and cucumber maki rolls
By: Nic Watt
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- Prep time:
- 20 mins
- Cook time:
- Serves:
- 4
Nic Watt's fabulous seaweed rolls are filled with a terrific combination of exotic flavours
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Ingredients
- 2 tbsp oil
- 4 soft shell Crab
- 100g cooked and seasoned Sushi rice
- 1 sheets Nori seaweed
- 4 tbsp Kimchi
- 20 thin sticks Cucumber
- 8 tbsp snipped Chives
- 4 tbsp chilli mayonnaise
To serve
Method
1. Heat the oil in a frying pan and cook the crabs until golden and crisp. Remove and pat dry with kitchen paper.2. Spread the cooked rice over two-thirds of the nori sheet. Add the cooked crabs, kimchi, cucumber, chives and chilli mayonnaise.
3. Place on a sushi mat and roll into a log, lightly wetting the edges of the nori sheet to allow it to stick.
4. To serve: cut the log into 5 even slices and serve with pickled ginger and wasabi.
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