The Bombshell Recipe
Eel, avocado and cream cheese topped with Krunch Krab Salad, three sauces, tobiko and scallions.
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Ingredients
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Sushi Ingredients
Krunch Krab Salad Ingredients
Sauces
Method
Sushi Preparation
- 1
Cook the Sushi Rice
Rinse 2 cups of sushi rice under cold water until the water runs clear. Combine the rinsed rice and 2.5 cups of water in a rice cooker. Cook according to the rice cooker instructions. Once cooked, let it sit for 10 minutes.
- 2
Season the Rice
In a small bowl, mix 1 tablespoon of rice vinegar, 1 tablespoon of sugar, and 0.5 teaspoon of salt. Heat until dissolved. Pour this mixture over the cooked rice and gently fold it in. Let the rice cool to room temperature.
- 3
Prepare the Filling
Slice the cooked eel and avocado. Soften the cream cheese if not already done.
- 4
Assemble the Sushi Rolls
Place a nori sheet on a bamboo sushi mat. Wet your hands and spread a thin layer of sushi rice over the nori, leaving about 1 inch at the top. Layer slices of eel, avocado, and a thin spread of cream cheese in the center. Roll tightly using the bamboo mat, sealing the edge with a bit of water.
- 5
Slice the Rolls
Using a sharp knife, slice the roll into bite-sized pieces.
Krunch Krab Salad Preparation
- 6
Make the Krunch Krab Salad
In a bowl, combine 200 grams of imitation crab meat, 3 tablespoons of mayonnaise, 1 tablespoon of sriracha sauce, 1 tablespoon of lemon juice, and 1 teaspoon of sesame oil. Mix well and season with salt and pepper to taste.
Final Assembly
- 7
Top the Rolls
Place the sliced sushi rolls on a serving platter. Top each roll with a generous scoop of the Krunch Krab Salad. Drizzle with soy sauce, spicy mayo, and unagi sauce. Garnish with tobiko and chopped scallions.
