Crab Salad Rolls with Ginger-Plum Sauce

Crab Salad Rolls with Ginger-Plum Sauce
Photo by Jean Allsopp

Ingredients

  • Ginger-Plum Sauce
  • ½ cup mayonnaise
  • ¼ teaspoon salt
  • 1 teaspoon fresh lemon juice
  • 1 head green leaf lettuce, rinsed and thoroughly dried
  • ½ teaspoon shichimi togarashi (Japanese spice mixture)
  • 1 mango, thinly sliced
  • + 27 more ingredients
    • 1 tablespoon minced fresh cilantro
    • 1 tablespoon Dijon mustard
    • ½ teaspoon dried crushed red pepper
    • ¼ cup minced Maui or other sweet onion
    • 1 avocado, thinly sliced
    • ¼ teaspoon freshly ground black pepper
    • Ginger-Plum Sauce
    • 1 tablespoon Dijon mustard
    • ¼ cup minced Maui or other sweet onion
    • 1 tablespoon minced fresh cilantro
    • ½ teaspoon dried crushed red pepper
    • ¼ teaspoon freshly ground black pepper
    • 1 mango, thinly sliced
    • 10 sesame or plain mame nori sheets
    • 10 sesame or plain mame nori sheets
    • 1 tablespoon minced green onion
    • ¼ teaspoon salt
    • ½ cup mayonnaise
    • ½ cup cooked sushi rice
    • 1 head green leaf lettuce, rinsed and thoroughly dried
    • 1 avocado, thinly sliced
    • 1 tablespoon minced green onion
    • 1 teaspoon fresh lemon juice
    • ½ teaspoon shichimi togarashi (Japanese spice mixture)
    • 1 ½ pounds fresh lump crabmeat, drained
    • 1 ½ pounds fresh lump crabmeat, drained
    • ½ cup cooked sushi rice

Prepare Ginger-Plum Sauce; set aside. Combine next 11 ingredients in a medium bowl. Place 1 mame nori sheet on a dry work surface with a short end toward you. Using moistened fingers, place about 2 teaspoons of the rice along the short edge farthest from you. Place a dry lettuce leaf on the botto...

View full recipe at My Recipes

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