Inside out crab stick Uramaki sushi

This is today’s challenge: hunt for the ingredients, make rice and prepare sushi

Ingredients

  • 3 cup 540ml rice : 600 ml water: vinegar 60ml
  • 600 ml (approximately 1:1.2) ml water:
  • vinegar 60 ml (after sitting cooked rice for 15 mins)
  • Sesame

Dressing

  • mayonnaise

Fillings

  • 125 g Crab stick (defrost the day before)
  • 10 pieces of nori a.k.a Seaweed

For Japanese short grain rice, the ratio of rice to water is 1:1.1 or 1:1.2

To adjust portion

1 cup 180ml rice : 216 ml water for two bowls 330g rice

2 cup 360ml rice : 432 ml water

3 cup 540ml rice : 600 ml water: vinegar 60ml

Add one postcard size kombu to release flavour

Procedure (shortest ever)

  1. Rinse the rice to clear off the starch and drain all water (recycle those water to feed plants)
  2. Add 600 ml of water and Soak for 30 minutes
  3. Prepare crab sticks and wash them
  4. cook rice in the rice cooker
  5. place crab sticks on a metal plate and place inside rice cooker as it cook
  6. Once cooked rest for 15 minuted, place rice onto a bowl
  7. Add 60 ml vinegar and some sesame seeds into rice
  8. Prepare fillings by mixing tuna or crab sticks with mayonnaise
  9. Lay down the seaweed onto rolling Mat
  10. spread rice on top of seaweed
  11. Sprinkle Furikake, (rice Seasoning) flake on rice and flip over
  12. Add mayonnaise & fillings at 1/3 along seaweed and roll them
  13. Cut the roll
  14. Serve

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