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Ingredients
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Maki Ingredients
Method
Preparation Steps
- 1
Prepare the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, mix the rice vinegar and salt into the rice while it's still warm. Allow to cool.
- 2
Prepare the Asparagus
Blanch the asparagus in boiling water for 2-3 minutes until tender-crisp. Drain and immediately transfer to ice water to stop cooking. Pat dry.
- 3
Make the Brown Butter
In a small saucepan, melt butter over medium heat. Continue to cook until it turns golden brown and gives off a nutty aroma. Remove from heat and let cool slightly.
- 4
Assemble the Maki
Place a sheet of nori on a bamboo mat, shiny side down. Spread a thin layer of sushi rice over the nori, leaving a small border at the top. Place a few pieces of snow crab meat and 1-2 asparagus spears across the center of the rice. Drizzle a small amount of brown butter over the filling.
- 5
Roll the Maki
Using the bamboo mat, roll the nori away from you, applying gentle pressure to form a tight roll. Wet the top edge of the nori with water to seal. Repeat with remaining ingredients.
- 6
Slice and Serve
Using a sharp knife, slice the sushi roll into 6-8 pieces. Serve with additional brown butter on the side for dipping.
