Spicy Uramaki with Crab Filling

This delicacy has it all: Spicy and juicy crab filling, soft rice, sweet mango, and crunchy toasted sesame seeds. It’s sure to become a favorite quickly, so be sure to save some pieces for yourself before presenting it at the dinner table. All our recipes are sourced from godfisk.no

Photo: Norwegian Seafood Council

Method

Mix sugar, salt, and rice vinegar in a small saucepan, and gently bring to a boil while stirring. When the sugar and salt have dissolved, the rice marinade is ready.
Let the marinade cool before use.
Cook the rice according to the method described in the sushi rice recipe, or follow the instructions on the package.
Transfer the rice to a container, add a little of the marinade, and gently fold it in. The rice must not become too moist, so add the marinade gradually as needed.
Allow the rice to cool to room temperature.
Finely chop chili, ginger, garlic, and coriander.
Mix the crab meat with chili, ginger, garlic, coriander, lime juice, and olive oil.
Peel the mango and cut into strips.
Cut the nori sheet in half.
Cover the bamboo mat with plastic wrap.
Mix water with a little rice vinegar, and lightly moisten your hands to prevent the rice from sticking.
Place half of the nori sheet on the bamboo mat with the rough side up, spread an even layer of rice over the entire sheet, then flip it so the rice is facing down.
Distribute the crab mixture and mango along the bottom edge of the sheet.
Roll up tightly and sprinkle sesame seeds on the outside.
Cut each roll in two, then cut each half in half again to make 8 pieces in total.
Serve the sushi pieces with soy sauce, wasabi, and pickled ginger.

Spicy Uramaki with Crab Filling

Ingredients

Serve with

Method

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