Ingredients with Measurements:
- 1 pound of fresh raw crab meat
- 1/2 cup of soy sauce
- 1/4 cup of rice vinegar
- 2 tablespoons of sugar
- 1 tablespoon of sesame oil
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1/4 teaspoon of red pepper flakes
- 2 cups of sushi rice
- 2 1/2 cups of water
- 1/4 cup of rice vinegar
- 2 tablespoons of sugar
- 1 teaspoon of salt
- 5 sheets of nori seaweed
- 1 avocado, sliced
- 1 cucumber, sliced
- 1 carrot, julienned
- 1/4 cup of pickled ginger
- Wasabi, for serving
Special equipment needed:
- Sushi mat
- Rice cooker
Step-by-step instructions:
1. In a large bowl, combine the soy sauce, rice vinegar, sugar, sesame oil, garlic, ginger, and red pepper flakes. Stir until the sugar is dissolved.
2. Add the crab meat to the bowl and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
3. Rinse the sushi rice in cold water until the water runs clear. Drain and transfer to a rice cooker. Add the water and cook according to the manufacturer's instructions.
4. In a small bowl, mix together the rice vinegar, sugar, and salt. Microwave for 30 seconds to dissolve the sugar.
5. When the rice is cooked, transfer it to a large bowl. Add the vinegar mixture and stir gently to combine. Cover with a damp cloth and let cool to room temperature.
6. Place a sheet of nori seaweed on a sushi mat, shiny side down. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
7. Arrange the crab meat, avocado, cucumber, carrot, and pickled ginger in a line across the center of the rice.
8. Use the sushi mat to roll the sushi tightly, starting at the bottom and rolling away from you. Wet the border of the nori with water to seal the roll.
9. Repeat with the remaining nori and ingredients.
10. Slice the sushi rolls into 1-inch pieces and serve with wasabi.
- Time:
Preparation time: 45 minutes
- Cooking time: 30 minutes
Temperature:
- Room temperature
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 400
- Fat: 8g
- Carbohydrates: 70g
- Protein: 14g
Substitutions for ingredients:
- Instead of crab meat, you can use cooked shrimp or imitation crab meat.
- Instead of sushi rice, you can use regular white rice or brown rice.
- Instead of nori seaweed, you can use soy paper or lettuce leaves.
Variations:
- Add sliced scallions or cilantro to the filling for extra flavor.
- Use different vegetables, such as bell peppers or radishes, in the filling.
- Add a drizzle of spicy mayo or eel sauce on top of the sushi rolls.
Tips and tricks:
- Wet your hands with water before handling the sushi rice to prevent it from sticking.
- Use a sharp knife to slice the sushi rolls for clean cuts.
- Serve the sushi rolls with soy sauce and pickled ginger on the side.
Storage instructions:
- Store any leftover sushi rolls in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Gejang sushi is best served cold and should not be reheated.
Presentation ideas:
- Arrange the sushi rolls on a platter and garnish with extra slices of avocado and cucumber.
Garnishes:
- Pickled ginger and wasabi
Pairings:
- Serve with green tea or sake.
Suggested side dishes:
- Miso soup
- Edamame
- Seaweed salad
Troubleshooting advice:
- If the sushi rolls are too loose, use more rice to fill them.
- If the sushi rolls are too tight, use less filling.
Food safety advice:
- Make sure to use fresh crab meat and store it in the refrigerator until ready to use.
- Wash your hands and all utensils thoroughly before handling the sushi ingredients.
Food history:
- Gejang is a Korean dish made with marinated raw crab meat. It is often served as a side dish or used as a filling for sushi.
Flavor profiles:
- Gejang sushi has a sweet and savory flavor from the marinated crab meat, with a slight crunch from the vegetables.
Serving suggestions:
- Gejang sushi is a great appetizer or main dish for a sushi party or Korean-themed dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean