Best Crab And Avocado Roll Sushi Recipes

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CUCUMBER AVOCADO CRAB SUSHI ROLL



Cucumber Avocado Crab Sushi Roll image

Make and share this Cucumber Avocado Crab Sushi Roll recipe from Food.com.

Provided by dicentra

Categories     Lunch/Snacks

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

2/3 cup uncooked short-grain white rice
3 tablespoons rice vinegar
3 tablespoons white sugar
1 1/2 teaspoons salt
4 sheets nori, seaweed sheets
1/2 cucumber, peeled, cut into small strips
2 tablespoons pickled ginger
1 avocado
1/2 lb imitation crabmeat, flaked

Steps:

  • In a medium saucepan, bring 1 1/3 cups water to a boil.
  • Add rice, and stir. Reduce heat, cover, and simmer for 20 minutes. In a small bowl, mix the rice vinegar, sugar ,and salt. Blend the mixture into the rice.
  • Preheat oven to 300°F (150°C). On a medium baking sheet, heat nori in the preheated oven 1 to 2 minutes, until warm.
  • Center one sheet nori on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer.
  • Arrange 1/4 of the cucumber, ginger, avocado, and imitation crabmeat in a line down the center of the rice.
  • Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients.
  • Cut each roll into 4 to 6 slices using a wet, sharp knife.

Nutrition Facts : Calories 149.9, Fat 4.2, SaturatedFat 0.6, Cholesterol 5.7, Sodium 677, Carbohydrate 23.6, Fiber 2.2, Sugar 5.2, Protein 5.1

AVOCADO AND CRAB-MEAT SUSHI



Avocado and Crab-Meat Sushi image

Categories     Rice     Shellfish     Crab     Avocado     Boil     Gourmet

Yield Makes about 24 to 30 pieces

Number Of Ingredients 15

For the rice
1 cup white short-grain rice*
2 tablespoons rice vinegar (available at Oriental markets, specialty foods shops, and some supermarkets)
1 teaspoon sugar
1 teaspoon dry Sherry
1/2 teaspoon salt
1/2 avocado (preferably California)
fresh lemon juice for rubbing the avocado
three 8- by 7-inch pieces of toasted nori (dried laver)*
1/2 cucumber, peeled and cut lengthwise into 8- by 1/4-inch strips, discarding the seeds
about 1/4 pound fresh King crab meat, thawed if frozen, picked over, and drained
wasabi (Japanese horseradish) paste* to taste for the sushi plus additional as an accompaniment if desired
soy sauce as an accompaniment
pickled ginger* as an accompaniment if desired
*available at Oriental markets and some specialty foods shops

Steps:

  • Make the rice:
  • In a large fine sieve rinse the rice under running cold water until the water runs clear with no milky residue and drain it well. In a large heavy saucepan combine the rice with 1 1/4 cups water, bring the water to a boil, and simmer the rice, covered tightly, for 15 minutes, or until the water is absorbed and the rice is tender. Remove the pan from the heat, let the rice stand, covered tightly, for 10 minutes, and transfer it to a jelly-roll pan, spreading it in an even layer. Keep the rice warm, covered. In a saucepan whisk together the vinegar, the sugar, the Sherry, and the salt, simmer the mixture until the sugar is dissolved, and let it cool. Sprinkle the rice with as much of the vinegar mixture as necessary to moisten it lightly, tossing it carefully, and cover it with a dampened cloth. (Do not chill the rice.) The rice may be made 3 hours in advance and kept, covered with the dampened cloth, at room temperature.
  • Peel and pit the avocado, rubbing it with the lemon juice, and cut it into 1/4-inch-thick strips. Heat the nori in a preheated 350°F. oven for 10 minutes, or until it is softened slightly, and keep it warm. Working with one sheet of nori at a time and with a long side facing you, spread about 3/4 cup of the rice in an even layer on each sheet, leaving a 1/2-inch border on the long sides. Arrange some of the avocado strips horizontally across the middle of the rice and arrange some of the cucumber strips and the crab meat on top of the avocado. Dab the crab meat with the wasabi and beginning with a long side roll up the nori tightly jelly-roll fashion. Cut each roll with a sharp knife into 3/4-inch-thick slices and serve the rolls with the soy sauce, the additional wasabi, and the ginger.

CRAB, AVOCADO AND MANGO ROLL



Crab, Avocado and Mango Roll image

Provided by Giada De Laurentiis

Categories     appetizer

Time 27m

Yield 6 cups

Number Of Ingredients 13

1 pound lump crabmeat, drained and patted dry with paper towels
1/4 cup mayonnaise
4 teaspoons lemon juice
4 teaspoons light brown sugar
5 cups cooked Sushi Rice, recipe follows
4 toasted nori sheets*
1 avocado, seeded, peeled and cut into thin slices
1 mango, peeled and cut into thin slices
1/2 red bell pepper, cored, seeded and cut into thin slices
1/4 cup black sesame seeds*
2 cups short-grain sushi rice (recommended: Kokuho Rose)*
2 1/2 cups water
1/4 cup seasoned rice vinegar

Steps:

  • *Can be found at specialty Asian markets
  • Serving suggestion: wasabi, sweet picked ginger, soy sauce
  • In a medium bowl, mix together the crabmeat, mayonnaise, lemon juice, and sugar.
  • Place a piece of plastic wrap on the sushi mat. Using wet fingers, spread 1 1/4 cups of the rice evenly over the plastic wrap to form a rectangle slightly smaller than the sushi mat. Lay a sheet of nori over the rice. Arrange 1/4 of the crab mixture along the center of the nori leaving a 2-inch border at the top. Top the crab mixture with 1/4 of the avocado slices, 1/4 of the mango slices, and 1/4 of the red bell pepper slices. Using the sushi mat as a guide, fold the rice over the filling and roll into a cylinder. Remove the plastic wrap. Repeat with the remaining ingredients. Sprinkle each roll with the black sesame seeds.
  • To serve, using a sharp, damp knife, slice each cylinder into 6 pieces (re-wet the knife after each slice). Arrange the crab rolls on a serving platter and serve with wasabi, sweet pickled ginger and soy sauce.
  • *Can be found at specialty Asian markets
  • Place the rice and water in a medium saucepan over high heat. Bring the mixture to a boil. Cover the pan and reduce the heat to low. Simmer for 25 minutes. Sprinkle the vinegar over the rice and mix with a fork. Transfer the cooked rice to a parchment paper-lined baking sheet. Allow the rice to cool completely before using.

CALIFORNIA ROLLS



California Rolls image

These homemade sushi rolls are filled with avocado and crab.

Yield Makes 36 hors d'oeuvres

Number Of Ingredients 9

1 avocado, halved lengthwise, pitted, peeled and cut lengthwise into 1/8-inch slices
3 tablespoons fresh lemon juice
six 8 x 7-inch sheets of asakusa nori
3 cups vinegared rice
1 tablespoon wasabi powder, combined with 1 tablespoon cold water
2 frozen Alaskan king crab legs, thawed, shelled, and thick sections halved lengthwise, or 3/4 pound frozen Alaskan king crab meat, thawed and drained
For the sauce
1/4 cup soy sauce
2 tablespoons rice wine or scotch

Steps:

  • In a small bowl toss the avocado gently with the lemon juice. Dry roast each sheet of asakusa nori over direct heat, holding it at opposite corners with tongs and waving it back and forth over the burner, for 30 seconds, or until it turns green.
  • Lay a dry sudare (a bamboo mat used for rolling sushi and other foods) on a work surface so that the slats run horizontally. Put a piece of the nori on the sudare with a long side facing you and with dampened hands spread 1/2 cups vinegared rice onto it, leaving a 1-inch border along the top edge. Spread a small bit of the wasabi paste horizontally across the center of the rice. (Use the wasabi paste sparingly as it is very hot.) Arrange 3 avocado slices overlapping slightly in a horizontal line over the wasabi paste and top them with one sixth of the crab meat. Grasp the edges of the nori and the mat from the side facing you, lift the nori and the mat slightly, and roll the nori evenly and tightly away from you, pressing down slightly with each quarter turn. Seal the roll with a drop of water on the far edge of the nori, press the seam closed, and transfer the roll to a cutting board. Make 5 more rolls in the same manner. With a serrated knife dipped in hot water trim the ends of the rolls and cut each roll crosswise into six 1-inch sections.
  • Make the sauce:
  • In a small serving bowl combine the soy sauce, the vinegar, and the rice wine.
  • Arrange the rolls cut side up decoratively on a platter and serve them with the sauce.

CALIFORNIA ROLLS (SUSHI)



California Rolls (Sushi) image

Here's is a simple and cheapest way to eat all the sushi you want! This is also a great side dish for your Sunday afternoon football game. You can use any filling such as: scrambled eggs (cut lengthwise), any Deli Salad, Avocado, cucumber, pickled red ginger...etc.

Provided by Connie "Kiyu" Guerrero

Categories     Seafood Appetizers

Time 40m

Number Of Ingredients 14

4 c sushi rice (cooked)
1 pkg nori sushi wrappers (seaweed)
1 medium avocado (thin slice lengthwise)
1 medium cucumber (remove the seeds and slice thin lengthwise)
1 c crabmeat or (deli crab salad)
2 Tbsp mayonaise
1 tsp salt
1 medium bowl of water (to dip you fingers so it don't stick)
1 bottle furikake (seaweed rice sprinkler)
2 Tbsp red pickles ginger (for garnish)
4 Tbsp rice vinegar
1 tsp sugar
1/4 c water (more or less)
1 pinch salt

Steps:

  • 1. Make the rice - (Mix 4-tbsp rice vinegar, salt, sugar and water) - Mix vinegar water mixture into the rice and mix them well. - This is done to prevent the rice from sticking to your fingers and also to add flavor to the rice)
  • 2. Cover the bamboo mat in plastic wrap. Cut a piece of Nori (seaweed/algae) in two.. Cut up some avacado, cucumber and cream cheese.
  • 3. Place the ½ nori sheet at the end (toward you) of the mat. Spread a small handfull of sushi rice on the nori sheet, leaving a ¼ of an inch on either side.. Shake on some furikake or sesame seeds. Flip the whole thing over (yes it's sticky enough that it's possible)
  • 4. Place one slice avacado, cucumber and crab meat and mayonaise or cream cheese (thin slice) along the middle of the roll. Roll gently with even pressure. Cut roll in half. Align the 2 halves and cut twice into 6 even pieces.
  • 5. Arrange the sushi on a platter and serve. FOR DIPPING SAUCE: Mix in a small bowl, 3-tbsp Soy sauce, 2-tbsp lemon juice and wasabi.

CREAM CHEESE AND CRAB SUSHI ROLLS



Cream Cheese and Crab Sushi Rolls image

Delicious and surprisingly simple to make. Sushi is expensive to buy at the supermarket, so making your own will save you tons of money. My husband is a sushi freak! I make this for him all the time.

Provided by Samantha

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h40m

Yield 2

Number Of Ingredients 9

1 cup uncooked white rice
2 cups water
2 tablespoons rice vinegar
1 teaspoon salt
2 sheets nori seaweed sheets
¼ cucumber, peeled and sliced lengthwise
2 pieces imitation crab legs
½ (3 ounce) package cream cheese, sliced
1 teaspoon minced fresh ginger root

Steps:

  • Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Stir in rice vinegar and salt. Allow to cool completely.
  • Lay out seaweed sheets. Moisten hands with water, then spread the rice evenly on each sheet, leaving a 1/2 inch gap along one edge, lengthwise. Arrange strips of cucumber, imitation crabmeat, and cream cheese in a straight line along the side opposite of the gap. Roll the sushi from the toppings to the exposed end of the the seaweed sheet.
  • Using a sharp wet knife, slice each roll into 5 or 6 pieces. Serve with minced ginger on the side.

Nutrition Facts : Calories 443.9 calories, Carbohydrate 79.9 g, Cholesterol 29 mg, Fat 8.2 g, Fiber 1.5 g, Protein 10.7 g, SaturatedFat 4.9 g, Sodium 1474.8 mg, Sugar 2.4 g

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