Salmon and Crab Sushi
Use Crab Legs and Salmon to make homemade from Scratch Salmon and Crab Sushi for a fraction of the price from a restaurant.
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!