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Crab and beetroot maki

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Crab and beetroot maki

At a glance

Serves:
4
Difficulty:
Medium
Cost per serving::
Económica
Method:
30 min.
Preparation:
40 min.
 
 

Adrian Geralnik

Read interview with:

© Becky Lawton

Ingredients

    • 250 gr. sushi rice
    • 2 fresh, peeled beets
    • 1 tablespoon rice vinegar
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 2 sheets nori
    • ½ cucumber
    • 1 cup potato starch
    • 1 scallion
    • Sesame seeds
    • Soy sauce
    • 2 soft shell crabs
    • Sunflower oil

     

Method

  1. Rinse rice until the water runs clear. Cover and cook in 275-300 milliliters of water for about 20 minutes.
  2. Mix rice vinegar with salt and sugar and add to rice.
  3. Grate beets and mix with the rice.
  4. Cut the cucumber into sticks.
  5. Coat the crabs in potato starch and friy in hot oil. Cut into four or eight servings.
  6. Cut the nori in half, place on a mat (covered with plastic wrap) and top the rough side with rice, using wet fingers. Flip over, (the rice should be in contact with the mat). Place a stick of cucumber, some scallions and crab so that they cover the width of the nori. Roll up the mat to make rolls.
  7. Sprinkle with sesame seeds. Repeat until you run out of nori. With a sharp, moist knife, cut the rolls in eight or six pieces. Serve with soy sauce.

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