Ingredients
2 Royal Greenland snow crab claws and meat from 3 snow crab arms
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 1½ cm 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.
