Save your Fork

Crab Egg Sushi Roll 4 1/2 stars

by Mizu Omakase Bistro

Torte image

A fusion dish made from a mayo mixed immitation crab roll with a Japanese egg salad without bread and topped with avacado and cucumbers, which make this a better food to eat anytime.

Rate/Review | Review Page

Ingredients

Directions

  1. Mix 1 teaspoon sugar, 1/2 teaspoon salt, and 1 tablespoon rice vinegar into the warm cooked sushi rice. Let it cool down slightly.
  2. Place 1 sheet of nori on a bamboo mat, shiny side down.
  3. Spread a thin layer of rice evenly on the nori, leaving 1 inch uncovered at the top.
  4. Get 1 Boiled eggs and mix and crush the boiled eggs with 1 tablespoon of mayo. Then get 2 pieces of immitation crab and mix 1 tablespoon of mayo
  5. Flip the nori that has rice to see the seaweed and add the mixed egg, mixed crab, cucumber, and avacado.
  6. Carefully roll the sushi using the bamboo mat, pressing gently to shape it.
  7. Slice the sushi roll carefully with a sharp knife into 8 pieces (Do not do it too quickly)
  8. Finish off with 1 tablespoon of mayo left to be drizzled, 1 teaspoon if soy glaze next and sprinkle 1 tablespoon cooked tempura flakes for crunch.