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November 25, 2016

Crab, Avocado and Wasabi Temaki Recipe

By Stuart Turner

Temaki is a somewhat overlooked version of sushi - everyone loves maki rolls and nigiri sushi, so there's no reason we shouldn't all love temaki hand rolls! Temaki are the big conical rolls you see at conveyer sushi restaurants. They're definitely not something you can eat in one bite, and admittedly, most of us make a big mess when trying to eat them! However, the larger size means when you make them you can stuff lots of interesting fillings inside them. 

For today's recipe, we wanted to focus on wasabi, because we recently read an interesting story on the BBC about wasabi growers in North America! Ok, so that doesn't sound very amazing, until you note the fact that wasabi horseradish is widely considered to be one of the most difficult to grow commercial crops in the world. Many farmers have tried to set up wasabi crops, and failed. 

So why would Brian Oates, the american farmer, bother growing wasabi? 

Because it fetches up to £98 per kilogram at wholesale! 

You probably wouldn't know it looking at SushiSushi's £1.10 delicious wasabi paste, but consider this, the wasabi paste you eat with your sushi, isn't 100% wasabi by any means. It's mixed with other lovely stuff to make the traditional condiment. 

And that's not all, most wasabi pastes we know an love today don't actually contain real wasabi, they're more likely made from traditional horseradish. Real good wasabi, is reserved for the best Japanese restaurants.

Perhaps you've watched the documentary Jiro Dreams of Sushi (We highly recommend it), Jiro's restaurant is regarded to be one of the best sushi eateries in the world, and in the documentary you see his chefs grind up real wasabi root on a traditional, sandpaper-like grater to make a fresh paste. As you'd expect, prices at the restaurant reflect the real Wasabi!

So in the meantime, if you haven't got the money for your own fresh wasabi root, why not try this temaki recipe for the same delicious hit?

You will need:

  • 3 Tablespoons of Mayonnaise
  • 1/4 Teaspoon of Smoked Paprika
  • 1/2 Teaspoon of Wasabi Paste
  • Juice of 1/2 a Lemon
  • 130g of White Crab Meat
  • 1/2 Chopped Avocado
  • 1 Pack of Nori
  • Sesame Seeds
  • Sushi Rice
  • Cucumber

The Recipe:

You'll be pleased to learn Temaki is much easier to construct than maki rolls!

Start by cooking your sushi rice. Make a portion according to the box instructions, but generally you need equal quantities of sushi rice to water, the rice must be washed first, and then cooked at a simmer until all the water has gone (with the pan lid on). When hot, season with 1 Tbsp rice wine vinegar and 1tsp sugar, and 1tsp salt. Easy! Leave to cool before using.

Ok, so on to the filling! 

Grab a bowl and mix together the crab, mayo, paprika, wasabi, lemon and avocado. Set aside and chop the cucumber into slices. 

To construct the temaki, cut a nori sheet in half, then layer rice diagonally across one half. (Imagine your rectangle of nori is made of two squares, the rice should go corner to corner in the first square.)

Next add a layer of the crab and avocado mixture, then a layer of cucumber. Now take a corner of the nori and roll into a cone. 

Finally, sprinkle on some sesame seeds. 

Make as many as you like, they are a fantastic simple snack, and great for parties and lunches! 


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