Krabby Makirrito - ★Cooking Recipes★

Recipe courtesy of Muiishi Makirritos.
Directions for: Krabby Makirrito

Ingredients

Sushi Rice

2 cups sushi rice

3 cups water

cup rice vinegar

1 Tbsp vegetable oil

cup sugar

1 tsp salt

Sauce

1 cup kewpie (Japanese mayo)

1 Tbsp soy sauce

1 Tbsp sesame oil

1 Tbsp garlic, minced

2 tsp black pepper

1 Tbsp shiro miso

1 Tbsp wasabi or horseradish

Sushi

3 - 4 oz Sushi Rice (see above)

1 full sheet nori (seaweed paper; you can also use soy paper)

3 slices avocado

1 piece yamagobo (pickled burdock)

1 bunch kaiware (daikon sprouts)

1 stick kani (imitation crab stick)

1 whale-sized soft shell crab

crab batter (2 whisked eggs, 1 cup flour, 2 cups panko, 1 quart oil, for frying)

Directions

Sushi Rice

1. Rinse rice until water is clear then strain all the water out.

2. Cook the rice with the water in rice cooker and wait 30 minutes.

3. Combine vinegar, oil, sugar and salt and heat up until it dissolves.

4. When rice is done dump it into a hangiri (wooden tub) and mix the vinegar mixture in. Spread and cut the vinegar in evenly. Let it cool down for 10 minutes and then flip the rice and wait another 10 minutes.

Sauce

1. Combine all ingredients and blend with immersion blender. Let it sit in the refrigerator.

Sushi

1. Heat up oil for frying to 350F.

2. Take crab and dip into egg wash, then flour, then panko. Fry the crab for about 2 minutes on each side, then place crab on paper towel to cool down a bit.

3. Place nori on a makisu (sushi mat) and lay the sushi rice on nori until it is all covered. Place the kaiware, avocado, yamagobo, kani across the roll. Cut crab into 4 pieces. Put the legs on the ends so it sticks out and the rest in the middle. Use the makisu and roll it tight. Cut in half to eat as Makirrito! Dip in sauce and enjoy!

See more: Comfort Food, Eggs/Dairy, Japanese, Mexican, Rice/Grain