Crab Cake Rolls
Crab Cake Rolls
Ingredients
- 2 cups (500 ml) Japanese rice (Mito brand)
- 2 cups (500 ml) water
- 2 teaspoons (10 ml) rice vinegar
- 3 tablespoons (45 ml) sugar
- 4 teaspoons (20 ml) salt
- 180 (3/4 cup) mayonnaise
- 4 teaspoons (20 ml) sriracha hot sauce
- Sheets nori
- 6 large crab cake patties, cooked, each sliced into 4
- 1 English cucumber, cut into julienne strips
- 1 carrot, peeled and cut into julienne strips
- 1 avocado, cut into thick slices
- Black and white sesame seeds
- Hoisin sauce
Instructions
- Place the rice in a bowl and cover with cold water. Rinse the rice gently until the water becomes cloudy. Drain and repeat 4 to 5 times or until the water runs completely clear. Leave the rice in the strainer until it is well drained.
- Place the rice and water in a rice cooker. Close the lid and cook the rice. Spoon the cooked rice in a container. Add the vinegar, sugar, and salt. Toss to coat the rice. Let cool.
Crab Cake Rolls