Snow Carb Naruto Recipe

Cook and season rice

If using freshly cooked sushi rice, prepare 2 cups cooked. While rice is still hot, combine 2 tablespoons rice vinegar, 1 teaspoon sugar and 1/2 teaspoon kosher salt in a small bowl and stir until dissolved. Gently fold seasoning into the rice with a spatula, fanning to cool. Cover with a damp towel and let rice come to room temperature (about 15 minutes).

Prepare crab

If snow crab is in large pieces, gently flake into bite-sized pieces with your hands or a fork. If using imitation crab, shred into strips. Toss crab with 1/2 tablespoon lemon juice and a pinch of salt to brighten flavor; set aside in a bowl.

Prep vegetables

Trim woody ends from 8 asparagus spears. Blanch asparagus in boiling water for 30–45 seconds until bright green and slightly tender, then shock in ice water; drain and pat dry. Peel, pit and slice avocado into 8 lengthwise slices. Using a vegetable peeler or mandoline, cut the cucumber into very thin long ribbons for inside or topping; reserve 1/2 cup thin slices for topping and keep the rest for inside the wrap.

Create cucumber wrap (Naruto style)

Lay a clean sheet of plastic wrap on the counter and place a strip of nori (shiny side down) centered on it. Wet your hands slightly to prevent rice sticking. Spread about 1/2 cup of seasoned sushi rice evenly over the nori in a thin layer, leaving a 1/2 inch border at the top edge. Arrange two asparagus spears, two avocado slices and a quarter of the flaked snow crab lengthwise near the bottom third of the rice. Using the plastic wrap to help, roll the nori tightly over the fillings to form a compact log. Seal the edge with a little water. Repeat to make 4 rolls.

Form Naruto cucumber exterior

Lay several long thin cucumber ribbons overlapping slightly on a clean surface to form a rectangle slightly wider than the roll. Place one roll on the edge of the cucumber sheet and, using the plastic wrap, roll the cucumber around the nori roll so the cucumber becomes the outer layer (Naruto-style). Remove plastic wrap. Repeat for remaining rolls.

Trim and slice

Using a very sharp wet knife, trim the ends of each roll and slice each roll into 6-8 equal bite-sized pieces (depending on preferred size). Wipe the knife between cuts for clean slices.

Prepare glaze

In a small saucepan, combine 4 tablespoons unagi sauce (or 1 tbs soy + 1 tbs mirin + 1 tsp brown sugar reduced to 2–3 tbs), 1 tablespoon soy/mirin mixture if using, and 1/2 teaspoon sesame oil. Warm gently over low heat until shiny and slightly syrupy, about 2–3 minutes. Remove from heat and let cool slightly. Taste and adjust to balance sweet-salty. Keep warm.

Glaze rolls

Arrange the sliced Naruto pieces on a platter. Lightly brush the top of each piece with the warm eel glaze (use about 1/2 tablespoon glaze per roll worth). Sprinkle toasted sesame seeds over the top and place a sliver of the reserved thin cucumber slice on each piece.

Garnish & serve

Finish each piece with a few microgreens or a small pinch of thinly sliced scallion. Serve immediately with small dishes of wasabi mayo and pickled ginger on the side. Estimated serving: 4 people as a cold appetizer.