Crab, ginger and rocket sushi rolls

Preparation time
1-2 hours
Cooking time
less than 10 mins
Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

For the crab, ginger and rocket sushi rolls

  • 3 free-range egg whites, beaten
  • 90ml/3fl oz iced water
  • 75g/2¾oz plain flour, seasoned with salt and pepper
  • 3 soft shell crabs
  • 1 large sheet dried nori seaweed
  • 200g/7oz black and white sesame seeds, toasted
  • 150g/5½oz cooked sushi rice
  • 1 tsp sushi vinegar
  • 1 handful of rocket
  • 1 avocado, peeled, destoned and cut into batons
  • 1 tbsp pickled ginger

For the miso mayonnaise

  • 2 free-range egg yolks
  • 250ml/9fl oz groundnut oil
  • 1 tsp miso paste
  • 1 lime, juice only
  • salt

For the dipping sauce

  • 2 tbsp soy sauce
  • 2 tbsp mirin
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