CRAB AND EGG MAKI WITH TOBIKO
Steps:
- Pick over crab meat to remove any bits of cartilage and shell and stir together with vinegar and salt to taste. Chill crab, covered.
- Make nori egg sheets:
- In a 2-cup measure stir together eggs, mirin, water, and salt until just combined. Lightly brush a 12-inch nonstick skillet with oil and heat over moderately low heat until just hot. (A drop of egg mixture should set without sizzling or browning.) Pour 1/2 cup egg mixture into skillet, tilting to coat bottom evenly. Cook egg mixture until set on underside but still slightly wet on top, about 1 minute, and center 1 nori sheet on top, pressing gently with fingers to adhere nori to egg. Cook sheet until egg under nori is set, about 30 seconds more (egg not covered by nori may not be completely set) and invert onto a sheet of wax paper. Invert nori egg sheet onto a cutting board and discard wax paper. Trim egg even with nori, discarding excess, and halve sheet crosswise. Stack halves and cover with a damp paper towel. Make and halve 2 more nori egg sheets in same manner, using a fresh sheet of wax paper for each.
- Have ready 6 rinsed and squeezed-dry paper towels. On a work surface put 1 nori egg sheet half, nori side up and with a long side close to you. Spread 2 1/2 tablespoons crab mixture over nori, leaving a 3/4-inch-wide nori border along far edge of sheet. Beginning with long side closest to you, tightly roll up sheet and wrap in 1 damp paper towel. Make 5 more rolls in same manner. Rolls may be made 1 day ahead and chilled, wrapped in damp paper towels in a sealable plastic bag.
- Make dipping sauce:
- In a small bowl stir together soy sauce, mirin, and water.
- Gently unwrap rolls from paper towels and put, seam sides down, on cutting board. With a sharp knife trim ends and halve rolls crosswise. Cut each half into 3 pieces and top each piece with a small mound of tobiko and/or caviar Serve rolls with dipping sauce.
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Kamya Amos
[email protected]This recipe is a great way to use up leftover crab and eggs. It's also a fun and easy way to make sushi at home.
B2S ORESTI
[email protected]I love the combination of crab and egg in this recipe. It's a perfect balance of flavors and textures.
Pritam Singh
[email protected]This is one of my favorite sushi recipes. It's always a hit when I make it for my friends and family.
Rosa Rojas (More_air)
[email protected]Overall, this is a great recipe that I would definitely recommend to others. It's a delicious and impressive dish that is sure to please everyone.
AD Connections
[email protected]I would have liked more detailed instructions on how to make the sushi rice. I'm a beginner and I found it a bit challenging.
Ayan Shah
[email protected]I'm not a big fan of crab, but I loved this recipe. The egg and tobiko really balanced out the flavor of the crab.
Naomi Arenas
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The end result is a delicious and unforgettable dish.
Chidera Nweze
[email protected]I've made this recipe several times and it's always a success. It's a great way to impress your friends and family.
Nontokozo Clotie
[email protected]This is a great recipe for a party or potluck. It's easy to make and always a crowd-pleaser.
Hiphop Impression
[email protected]I had some trouble finding tobiko, but I was able to substitute it with masago and it turned out great.
Bongiwemilly Rofuza
[email protected]The crab and egg maki was a bit too salty for my taste, but overall it was a good recipe.
Sumaiya Mim
[email protected]I would definitely recommend this recipe to anyone who loves Japanese cuisine or is looking for a new and exciting appetizer to try.
Dlzar
[email protected]This recipe is a great way to use up leftover crab and eggs. It's also a fun and creative way to get kids involved in the cooking process.
Zoe Trueblood
[email protected]The crab and egg maki turned out beautifully and tasted even better. The tobiko added a nice pop of color and texture.
Shaina Oquin
[email protected]I tried this recipe last night and it was a hit! My family loved the crispy exterior and the tender, flavorful filling.
Elysee Messi
[email protected]The instructions were clear and easy to follow, making the cooking process enjoyable and stress-free.
Fakhar Ranjha
[email protected]This crab and egg maki recipe combines simple ingredients to create a delightful and visually appealing dish. The combination of crab, egg, and tobiko adds a variety of textures and flavors that perfectly complement each other.