Soft maki rolled with crab and cucumber, crowned with thin yellowtail and a glint of caviar. A clean, confident sushi dish without theatrics.
Ingredients
- 1 cup prepared sushi rice (cooled, seasoned with rice vinegar, sugar and salt)
- 1 sheet nori (seaweed)
- 60 g fresh white crab meat
- 1/2 cucumber, cut into thin batons
- 60 g sushi-grade yellowtail (hamachi), thinly sliced
- 1 tbsp Royal Oscietra caviar
- Wasabi, to serve
- Pickled ginger, to serve
- Soy sauce, to serve
Method
- Lay a bamboo sushi mat on the work surface. Place the nori shiny-side down. Wet your hands lightly to keep the rice from sticking.
- Spread an even, thin layer of sushi rice across the nori, leaving a 2 cm clear border at the top edge.
- Arrange the crab and cucumber in a horizontal line across the centre of the rice.
- Using the bamboo mat, lift the bottom edge over the filling and roll forward into a tight cylinder, sealing the far edge with a touch of water.
- Wipe a sharp knife with a damp cloth between cuts and slice the roll into 6 to 8 even pieces.
- Top each piece with a slice of yellowtail and a tiny spoon of caviar. Serve with wasabi, pickled ginger, and a small dish of soy.
Notes
- Cool the rice to body temperature before rolling. Hot rice makes a soft, untidy roll.
- A wet knife is the most important sushi tool. Rinse and wipe between every cut.
- A bamboo mat costs very little and changes the result entirely.
