Ingredients with Measurements:
- 2 cups of cooked sushi rice
- 1 pound of fresh raw crab meat
- 1/4 cup of soy sauce
- 1/4 cup of rice vinegar
- 1 tablespoon of sugar
- 1 teaspoon of sesame oil
- 1/4 teaspoon of red pepper flakes
- 4 sheets of nori seaweed
- 1 avocado, sliced
- 1 cucumber, sliced
- 1 carrot, julienned
- 1/4 cup of pickled ginger
- Wasabi, to taste
- Soy sauce, for dipping
Special equipment needed:
- Bamboo sushi mat
- Plastic wrap
Step-by-step instructions:
1. In a large bowl, mix together the soy sauce, rice vinegar, sugar, sesame oil, and red pepper flakes until well combined.
2. Add the raw crab meat to the bowl and toss until the crab is fully coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
3. Lay a sheet of nori seaweed on top of the bamboo sushi mat, shiny side down.
4. Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top.
5. Place a few slices of avocado, cucumber, and carrot on top of the rice.
6. Remove the crab meat from the marinade and place it on top of the vegetables.
7. Roll the sushi tightly, using the bamboo mat to help you. Wet the border of the nori with a little bit of water to seal the roll.
8. Repeat with the remaining nori sheets and ingredients.
9. Slice the sushi rolls into bite-sized pieces and serve with pickled ginger, wasabi, and soy sauce for dipping.
Time:
Preparation time: 45 minutes
Cooking time: None
Temperature:
Room temperature
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Total fat: 6g
Saturated fat: 1g
Cholesterol: 60mg
Sodium: 1200mg
Total carbohydrates: 45g
Dietary fiber: 4g
Sugar: 6g
Protein: 16g
Substitutions for ingredients:
- Cooked shrimp or imitation crab meat can be used instead of raw crab meat.
- Brown rice or quinoa can be used instead of sushi rice.
- Any vegetables of your choice can be used for the filling.
Variations:
- Add cream cheese or spicy mayo to the filling for extra flavor.
- Use different types of seafood, such as salmon or tuna, for the filling.
- Roll the sushi in sesame seeds or tobiko (flying fish roe) for added texture.
Tips and tricks:
- Wet your hands with water before handling the sushi rice to prevent it from sticking to your hands.
- Use a sharp knife to slice the sushi rolls into even pieces.
- Serve the sushi rolls immediately after slicing to prevent the rice from drying out.
Storage instructions:
- Gejang sushi rolls can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Gejang sushi rolls are best served at room temperature and do not need to be reheated.
Presentation ideas:
- Arrange the sushi rolls on a platter and garnish with pickled ginger and wasabi.
- Serve the sushi rolls on individual plates with a side of soy sauce for dipping.
Garnishes:
- Pickled ginger
- Wasabi
- Tobiko (flying fish roe)
- Sesame seeds
- Chopped scallions
Pairings:
- Green tea
- Sake
Suggested side dishes:
- Miso soup
- Edamame
- Seaweed salad
Troubleshooting advice:
- If the sushi roll is too loose, use more pressure when rolling it.
- If the rice is too sticky, rinse it with cold water before using it.
Food safety advice:
- Make sure to use fresh, high-quality seafood for the filling.
- Keep the sushi rolls refrigerated until ready to serve.
Food history:
- Gejang is a Korean dish made with marinated raw crab meat. This recipe combines the flavors of gejang with the technique of sushi rolling.
Flavor profiles:
- Savory, salty, sweet, and spicy.
Serving suggestions:
- Serve the gejang sushi rolls as an appetizer or as part of a sushi platter.
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Region: Korean