Crab & Avocado Temaki

Crab & Avocado Temaki
 
I was browsing through Instagram one day, and after seeing a photo of this recipe, I knew I had to make it! We made the recipe non-Paleo (it was originally from Michelle Tam of Nom Nom Paleo) by making some sushi rice and using regular mayo, and the cones are much easier to make than actual sushi rolls. This recipe is definitely a keeper!
Author:
Recipe type: Main Dish
Cuisine: Japanese
Makes: about 16 temaki
Ingredients
Sushi Rice (optional)
  • 1 rice cooker cup (about 180 mL) of sushi rice, or other short-grain white rice
  • 2 Tbsp (30 mL) seasoned rice vinegar
Crab & Avocado Temaki
  • 2 Tbsp (30 mL) mayonnaise
  • 2 green onions, thinly sliced
  • 1 lb (454 g) cooked lump crab meat or surimi
  • ½ tsp (2 mL) chili pepper flakes (optional)
  • Juice from ½ lime
  • Salt and freshly ground pepper, to taste
  • 8 sheets toasted nori, cut in half width-wise
  • 1 large avocado, peeled, pitted and thinly sliced
  • 2 mini-cucumbers, cut into matchsticks
  • Microgreens/sprouts (optional)
Instructions
  1. To make the sushi rice, cook rice in rice cooker according to manufacturer's instructions. When the rice is cooked, stir in rice vinegar, then spread on a large plate and allow to cool.
  2. Meanwhile, in a large bowl, combine the mayonnaise, green onion, crab meat, red pepper flakes (if using), and lime juice. Season with salt and pepper to taste, and mix well. Lay all the ingredients out on the dinner table and have everyone make their own rolls!
  3. To assemble each roll, hold a piece of nori, shiny-side down, and scoop a heaping tablespoon of rice (if using) onto the nori onto the left side of the rectangle. Press down slightly so that the rice runs on a diagonal from the top left corner to the bottom centre of the nori. Top with a heaping tablespoon of the crab mixture. (If not using rice, use more crab).
  4. Top the crab with a slice of avocado, some cucumber, and sprouts (if using). Fold the bottom-left corner of the nori over the filling, then roll the nori and filling in an arc to form a cone. Serve/eat immediately so that the nori does not become soggy.

 

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