Crab and Salmon Sushi

Crab and Salmon Sushi is a perfect starter recipe for sushi beginners. It’s laid out easily, no precision cuts and the result is beautifully tasty and look very impressive. Serve as a starter or a main dish for a healthy dish that you can adjust as you go. Try adding a little heat with a little chilli sauce or a Soy Sauce and Honey Dipping Sauce. There are so many varieties and flavours of sushi available and you can create your own favourites. Obviously if your remove the crab from Crab and Salmon Sushi you have an amazing vegetarian dish.

One thing I would suggest that’s essential when making sushi is a bamboo sushi mat. It makes life so much easier but a clean kitchen towel will do until you can get one.

Crab and Salmon Sushi

A lovely fresh tasting sushi that's quick to prepare and fullof amazing flavours and textures.

5 from 61 votes

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Course: Main Dish, Starter

Cuisine: Japanese

Keyword: Crab, Crab and Salmon Sushi, Rice, Salmon, Seafood, Sushi, Vegetables

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 24 Slices

Calories: 46kcal

Equipment

• 1 Large Saucepan
• 1 Bamboo Sushi Map Essential

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Ingredients

 

MetricImperial

• 125 g crab
• 150 g salmon thinly sliced
• 4 sheet nori seaweed See note
• 1 large avocado peel/sliced
• ½ medium cucumber peel/sliced
• 1 tbsp sugar white
• 3 tbsp rice vinegar
• 125 g rice short grain white
• 1 ½ tsp salt
• 2 tbsp pickled ginger gherkins

Instructions

• Turn on the oven and preheat to 150C/300F/Gas Mark 2
• Place a pan of water over a high heat and bring to the boil. When boiling add the rice and give it a gentle stir. Pop the lid on and reduce the heat to medium low until its simmers and leave to cook intil the rice is lovely and tender. When the water is no longer visible and there are bubble in the rice, turn off the heat and the latent heat will finish cooking it perfectly.
  125 g rice
• In a small dish combine the rice vinegar, salt and sugar and stir to combine. When the rice is cooked, add the liquid to the rice and gently stir without mushing the rice.
  3 tbsp rice vinegar, 1 ½ tsp salt, 1 tbsp sugar
• Place the seaweed sheets onto a baking tray and pop in the preheated oven for 2 minutes. You just warm them up not actually cook them.
  4 sheet nori seaweed
• On a flat surface lay the bamboo sushi sheet and add a piece of cling film/plastic wrap with the sticky side facing up. This will hold the seaweed sheet in place and in shape. Add one of the seaweed sheets in the centre.
• Using damp hands, add a thin layer of the cooked sticky rice to the seaweed sheet.
• Next add a quarter of the fillings of salmon, crab, avocado, cucumber and pickles in a line along the centre of the sheet.
  125 g crab, 1 large avocado, ½ medium cucumber, 2 tbsp pickled ginger, 150 g salmon
• Lift the end of the sushi mat and start to roll the seaweed sheet making sure to is tightly rolled into one long even cylinder. This does take practice but when you get it, it becomes so easy.
• Repeat with the remining seaweed sheets and fillings to produce a total of 4 rolls.
• Pour water over a very sharp knife and slice the sushi roll into equal sizes. It is usual to cut into either 4 or 6 pieces.

Nutrition

Calories: 46kcal | Carbohydrates: 6g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 160mg | Potassium: 91mg | Fiber: 1g | Sugar: 1g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.2mg