Snow Crab Naruto Recipe

Cook and season rice

If you don't already have cooked sushi rice, rinse 1 1/4 cups sushi rice until water runs clear and cook with 1 1/4 cups water (yields about 2.5 cups cooked). While rice is hot, combine 3 tbs rice vinegar, 1 tbsp sugar and 1 tsp salt in a small saucepan over low heat until dissolved. Fold seasoning into rice with a wooden spatula using cutting and fanning motions; let cool to near room temperature (warm but not hot).

Asparagus

Trim woody ends from 8 asparagus spears. Bring a pot of salted water to a rolling boil and blanch asparagus 30–45 seconds until bright green and slightly tender. Immediately transfer to an ice water bath to stop cooking. Drain and pat dry.

Crab mixture

In a bowl, combine 10 oz shredded snow crab meat with 2 tbs Japanese mayonnaise, 1 tsp light soy sauce and 1/2 tsp wasabi paste. Mix gently to combine, taste and adjust seasoning. Set aside.

Vegetables

Julienne 1 cucumber into long thin strips and slice 1 avocado lengthwise into 8 thin slices. Keep vegetables ready for assembly.

Combine 4 tbs unagi sauce (or combine 1 tbs soy, 1 tbs mirin and 1 tbs sugar simmered gently until syrupy) in a small saucepan and warm over medium-low heat until slightly thickened, about 2–3 minutes. Remove from heat and let cool slightly. If using store-bought unagi sauce, warm gently so it is pourable.

Prepare nori and rice layer

Place a bamboo sushi mat covered with plastic wrap on your work surface. Lay one full nori sheet shiny side down. With wet hands, take about 1/2 cup (approx. 1/4 of cooked rice per sheet) of seasoned sushi rice and spread a thin, even layer over the nori, leaving a 1/2-inch strip clear along the far edge to seal. Pat rice gently to adhere. Repeat for each nori sheet.

Add cucumber & crab

Across the center of the rice-laden nori, lay a row of julienned cucumber (a small handful) and 1/4 of the crab mixture (approx. 2.5 oz) lengthwise.

Add asparagus & avocado

On top of the crab and cucumber, place 2 blanched asparagus spears and 2 slices of avocado aligned lengthwise.

Roll and seal

Using the bamboo mat, lift the near edge and begin rolling away from you, tucking fillings in as you go to form a tight cylinder. Press firmly but gently to shape and seal the roll using the clear strip of nori at the far edge. Repeat for remaining sheets to make 4 rolls.

Slice

Using a sharp wet knife (dip in water between cuts), slice each roll into 6–8 equal pieces. Clean the knife as needed for clean edges.

Place sliced rolls on a serving platter. Brush or spoon warmed eel glaze over the top of each piece — a thin glossy coat is ideal. Sprinkle with toasted sesame seeds. Arrange pickled ginger and extra wasabi on the side, and serve with soy sauce for dipping.