We have sushi on a monthly basis. Deep fried, sweet potato, shrimp, Avocado roll and more. The night before we left for our family vacation, the family decided to have Salmon and Crab Sushi for dinner.
The kids really love having Sushi, and in addition to loving Sushi, we also love Hibachi. While on our vacation to South Dakota, we went to a Hibachi and Sushi restaurant. Who doesn’t love a little fire?
Disclosure
Published September 13, 2022
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Family Vacation Time
While on vacation, we passed through a city with a great Hibachi restaurant and couldn’t pass up the opportunity for an entertaining dinner. Stay tuned for a future recipe where I make a recipe for Miso Soup.
In addition to Hibachi, we ordered a boat of sushi! All four kids enjoyed the soup, steak, chicken and sushi.
Please excuse the blurriness… the restaurant lighting was not working with my phone. Matthew was even working at avoiding pictures on vacation.
Steak and shrimp go well with a giant sushi boat!
We have made Sushi in the past. Check out a recipe for Crab Sushi by clicking the link below.
And when you want the PERFECT rice recipe, look no further than Simply Ming’s recipe for Sushi Rice.
He shares the secret recipe on how to make the BEST rice!
Simply Ming: Secrets of how to make perfect rice – Bing video
Cost breakdown for this recipe
2 package seaweed wraps $5.98
1 1/2 cup rice $0.50
1 tsp Sesame oil $0.10
1 carrot $0.25
2 avocado $1.38
2 packs crab meat – leg style $3.78
1/2 package cream cheese $0.98
Cucumber $1.00
Salmon $9.80
The total cost to make this recipe was $23.77.
Mind you, we made a dozen rolls, which makes each roll cost $1.98.
Recipe
Ingredients for Salmon and Crab Sushi
1 Cucumber
Carrot
2 packs of Crab; Leg style
Cream Cheese
1 Avocado
Eel Sauce
Soy Sauce
Salmon
Directions for Salmon and Crab Sushi
1. Begin to prep your ingredients by first rinsing the sushi rice and then add water and 1 tsp of Sesame Oil. Then, bring to a boil. Once boiling, reduce the heat and cover, simmering for 20 minutes until done.
The Sesame Oil helps the rice to not stick, but also gives a great hint of flavor.
2. On a cutting board, rinse the cucumber and carrot and then peel the skin and peel each with a vegetable peeler.
3. Open the packages of crab and then place them on the cutting board with the sliced carrots and cucumbers. When also doing Salmon Sushi, we like to have the option for another ingredient so our kids can learn the different variety and textures of the fish.
4. While the rice is cooking, make your own sauces! Siracha Mayo is so easy to make by adding 1/4 cup Mayo with 1/4 cup Siracha. Then whisk well to combine.
5. Heat a cast iron skillet on medium heat and then season the salmon with salt and place it skin-side-up and sear for 3-5 minutes.
Then, using a spatula, flip the salmon and sear skin-side-down for an additional 2 minutes or until the salmon is cooked.
Do you find the smell of fish stays in your pans, even after they are cleaned?
I have a solution for you!
**In walks Cast Iron Pan**
Cast Iron cleans easily and also does not maintain the smell of fish. If you don’t have a GOOD Cast Iron Pan in your kitchen arsenal, I highly recommend getting one!
6. Once the Salmon is done, remove it from the cast iron skillet and place it onto a plate and then remove the skin.
Prep the Wrap
7. Place a sushi wrapper on a cutting board and then using a butter knife, add cream cheese to one side.
Sushi Wrappers are easily found at most grocery stores. They are fairly inexpensive and contain 10 wraps each.
However, some online sellers sell them in 50-packs with a resealable package. Personally, this is not recommended unless you plan to use them all at once, as they can go bad and stale quickly.
8. Using a spoon, spread sushi rice over the entire seaweed wrap in a thin layer.
9. Time to add the Sushi ingredients. Lay pieces of crab, cucumber, avocado and also Salmon on top of the rice.
Make sure to not overload the sushi!
Roll the Salmon and Crab Sushi
10. Then wrap the sushi nice and tight, rolling from one end to the end with the cream cheese.
Then let the Salmon and Crab Sushi rest, seam side down, for 5 minutes before cutting.
11. Use a sharp knife and then slice the Salmon and Crab Sushi into 1/3-inch-thick pieces.
12. Plate the Salmon and Crab Sushi and then drizzle with Siracha Mayo, Eel sauce and enjoy!
~Monica
Salmon and Crab Sushi Recipe
Salmon and Crab Sushi
Equipment
- Cutting board
- Sharp Knife
- Medium Saucepan
Ingredients
- 2 packs Sushi Wraps
- 2 packs Imitation Crab leg style
- Cream Cheese
- 2 Avocado sliced thin
- Eel Sauce
- Soy Sauce
- 1 Salmon Filet
- 1 Cucumber
- 1 Carrot
Instructions
Cook the Rice
- Rinse the sushi rice three times, and then add water and bring to a boil.
- Once boiling, reduce the heat and cover, simmering for 20 minutes until done.
Prep the Other Foods
- Rinse the cucumber and carrot and then peel the skin and peel each with a vegetable peeler.
- Open the packages of crab and then place them on the cutting board with the sliced carrots and cucumbers.
- While the rice is cooking, make your own sauces! Siracha Mayo is so easy to make by adding 1/4 cup Mayo with 1/4 cup Siracha.
- Then whisk well to combine.
Cook the Salmon
- Heat a cast iron skillet on medium heat and then season the salmon with salt and place it skin-side-up and sear for 3-5 minutes.
- Then, using a spatula, flip the salmon and sear skin-side-down for an additional 2 minutes or until the salmon is cooked.
Assemble the Sushi
- Place a sushi wrapper on a cutting board and then using a butter knife, gently add cream cheese to one side.
- Using a spoon, spread sushi rice over the entire seaweed wrap in a thin layer.
- Lay pieces of crab, cucumber, avocado and also Salmon on top of the rice. Make sure to not overload the sushi!
- Wrap the sushi nice and tight, rolling from one end to the end with the cream cheese.
- Let the Salmon and Crab Sushi rest, seam side down, for 5 minutes before cutting.
- Use a sharp knife and then slice the Salmon and Crab Sushi into 1/3-inch-thick pieces.
- Plate the Salmon and Crab Sushi and then drizzle with Siracha Mayo, Eel sauce and enjoy!
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