Silly Crab Sushi Roll

Hello!

Dustin and I have become obsessed over the last few months with learning how to make sushi. Over time, and with lots of practice, I have to say we’ve gotten pretty good at it. Let me just say, making the rice is the most difficult part of the whole process. It took me a while to get it right.

The reason we have dubbed these rolls as “Sushi Logs” is because the more I began to make the rolls and the more adventurous I became, the bigger the rolls became. They no longer could be called rolls. They were logs.

I think a lot of people may get turned off from making sushi because they assume it’s difficult to make. I’m here to tell you that isn’t true. It’s quite easy, actually.

Once you give it a go, you will see just how easy it is. Then you will become obsessed with challenging yourself with creating your own rolls.

Ingredients:

Filling:

spicy crab (instead of sticky rice)
scallion
mango
jalapeno

Directions:

Dip hand in water.
Grab a handful of spicy crab and gently spread across the top of the roll.
Gently pull spicy crab down to cover the soybean paper.
Repeat process until you leave approximately 1 inch at the bottom.
Rotate the soybean paper so the top is now closest to you.
Line your filling at the top of the roll.
Gently roll the soybean paper with the bamboo mat. Be careful with the filling so that it doesn’t fall out.
On the bottom of the roll (the inch without the spicy crab), dip your finger in the water and dab the soybean with the water. Finish rolling. The water will help seal the roll.
With the bamboo mat, make sure to cup your hands around the roll and press down to tighten and form the roll.
Remove from bamboo mat and place on separate cutting board.
Using a sharp knife, wet the blade in between each slice. * Keeping the blade wet will ensure the sticky rice won’t cling to the blade and it will make a much easier, cleaner slice.
Plate the roll and add the topping.