Ingredients
2 Royal Greenland snow crab claws and meat from 3 snow crab clusters
2 pieces of nori seaweed
1 cup sushi rice
2 tbsp. rice vinegar
wasabi
½ tbsp. sugar
½ tbsp. salt
2 spring onions
2 chives
½ red pepper
½ yellow pepper
½ cucumber
Cooking instructions
Wash the rice under running water until there is no more starch coming out of it.
Cook the rice in a pan with 1 1/2 cups of water, stirring until the water boils, turn the heat down and cook until the water has been absorbed.
Take the rice out of the pan with a wooden spoon and add the vinegar, salt and sugar. Spread onto a tray to cool down.
Cut the spring onions, peppers and cucumber into strips.
Lay a nori sheet on the rolling mat, rough side up, lightly spread the nori sheet with a very small amount of wasabi.
Spread the rice over the nori sheet leaving about 0.6 inches margin around the outside.
Place strips of the vegetables and chives along the rice near to the edge where you will start rolling from.
Add some snow crab and pipe a line of mayonnaise. Roll the sushi using the mat to keep the roll tight. Lightly wet the far end of the nori-sheet and press it together. Leave the rolls to one side for 10 mins to settle before cutting them into pieces with a sharp straight edged knife.
Serve with soy dipping sauce, wasabi and spring onions.
