Snow Crab Sushi Roll Recipe

Snow Crab Sushi Roll Recipe

August 17, 2019 100 By William Morgan


Welcome back to another cooking video, I’m
Chef Devaux. Today I’m going to teach you
how to make a delicious sushi roll with snow
crab and a bunch of other things which are
all combined to make this awesome recipe.
Enough said, let’s get straight into it — let’s
go.
Okay, so let’s get started — first thing
you want to do is take a snow crab leg and
break it apart. Now these tendons, you want
to make sure you get these out, you don’t
want to have that inside your crab. I’m just
going to cut this little one off, there we
go, and now I’m just going to cut this open
with a scissors. You want to make sure that
on the inside the scissors is up against the
exoskeleton touching the crab meat as little
as possible because it’s very delicate and
it can get damaged. I’m just going to cut
this open on one side and then I’m going to
pry it open. A lot of people also cut it open
on two sides and then just separate the pods,
but I feel it just damages the crab meat,
so I do it just on one side and then pry it
open just like this until I feel I can just
take a piece of crab meat out. I’m nearly
there, break that part open a little more
and just like so. There we go, now I’m going
to attempt to pull this piece of crab meat
out, be very careful and gentle when you’re
pulling it out to make sure you don’t damage
it. You want these whole — there we go, one
piece of crab meat done.
Okay, so now I’m going to make another couple
and then I’m going to season it. I’m going
to take some sea salt sprinkle it over, and
then a little bit of roughly ground pepper.
Now I’m just going to scrape up the rest of
the seasoning. No need to season both sides
just roll it around until you get most of
it on the crab legs — there we go. And once
you’re done with that you want to get some
clarified butter and place it in a hot pan
until it starts to melt.
Once that’s done and has gotten to the right
temperature which is — it should be hot,
then you just take your crab legs and you
pop them in there. I am just going to place
my crab legs on the pan and just start cooking
them.
Now they’re already cooked once so what we’re
really doing here is reheating them really
quickly, get a nice bit of brown color on
the outside and develop the flavors and just
warm them up.
Don’t leave them in the pan too long, you
really want to do this very quickly otherwise
you will get very dry crab meat.
There we go, flip it over again, okay nearly
getting there, flip it over one more time.
They are basically done now.
This is what you’re looking for and now I’m
going to just take them out. Now what I’ve
got here is some ginger salsa, I’ve showed
how to make this in the past, a link has just
appeared on the top left corner of your screen
to learn how to make that in the other video
I made.
What I’m doing here is I’m just placing it
over a fine sieve to strain the juices out
because I’m going to put it in a sushi roll
and I don’t want too many liquids in there.
What I’ve got here is a half avocado which
I’ve peeled and taken the nut out, and I am
going to slice at a 45° angle going all the
way across, very-very thin slices about 1
to 2 millimeters. Now notice I’m dragging
only the tip of the blade into the avocado
because if you use the whole blade and you
go up and down what will happen is the slices
will stick to the blade and then you just
won’t get anywhere. So just drag the tip through
and make sure they stick onto the other piece
of avocado, just like that, the thinner the
better. Alright, so just keep slicing, nearly
done, and once you’re done you can eat the
end pieces and just add a little bit of lemon
juice so it doesn’t oxidize and put it to
one side.
Alright so there we go, like I said, eating
the end pieces, and now just put it to one
side and put some lemon juice on it.
Okay, so what I’ve got here is 120-grams of
cooked and seasoned sushi rice. If you don’t
know how to do that then check out the video
I made by clicking on the top left corner
of your screen. Now you just want to spread
it out evenly, the 120-grams, which is about
4-ounces, and just make sure that you spread
it out nice and softly over your half sheet
of Nori. Don’t press it down, just fluff it
up.
Now you want to flip this over and place it
onto a bamboo rolling mat with a plastic bag
over it, this stops the rice from sticking
to the bamboo mat which is very annoying.
Okay, so take that ginger salsa you sieved
earlier, and place a very thin layer across
your sushi roll. Now you don’t want to put
much because this will over-power the crab,
so be very-very-very frugal with this.
Okay, so I’m just going to add my succulent,
deliciously cooked, crab legs — look at those.
Okay so roll it up by lifting the backend
of the rolling mat over it and then curling
it up, and then you roll it up one more time,
over, closing the roll now, and then you roll
it forward one more time just to shape the
roll.
There we go — that’s a sushi roll.
Now, put it to one side so you can place the
avocado parallel to the sushi roll — there
we go. Now just spread out on the board until
you get the same length as the sushi roll,
be very gentle not to damage the avocado.
There we go, just about there, and now I’m
just going to trim the sides so every sushi
roll piece is exactly the same. The extra
avocado you can use for guacamole or some
garnishing or just eat it.
Now you just place your avocado over the sushi
roll, and just put it back and now what I’m
going to do is I’m going to add a little bit
of cling film over it to keep the avocado
on the sushi roll as I cut it later.
So just add it on and press it down with the
bamboo rolling mat, just like this. There
we go, okay now I’m going to take my very
sharp knife and place it in some water so
the rice doesn’t stick to it much, and I’m
just going to cut the sides off.
Now if you want a knife this sharp you can
also buy one by clicking on the top left corner
of your screen and you can check it out.
Here I am going to just cut the sushi roll
in half and then I’m going to cut the halves
into three pieces each which will give me
a total yield of six pieces of sushi, and
two end pieces which I’ll eat.
I am just wetting my knife again so my knife
doesn’t stick to the rice as much again, and
I’m just going to cut the half into three
pieces also.
Okay, now I’m going to firm it back up with
the rolling mat again just to make sure that
all are the same again and then take the cling
film off, very delicately, make sure the avocado
doesn’t come off with it and then just dispose
of those end pieces into my tummy.
Okay, so now I’m going to plate it up. Spread
out three pieces of sushi and then place it
onto your sushi platter. If you want the same
platter as this you can get it by clicking
on the link on the top left corner of your
screen.
And just do the same for the other three pieces
and just put them parallel, just like so,
and now I’m going to take a cucumber whale
which I made before, and you can check out
a video how to make this by clicking on the
top left corner of your screen right now.
Then I’m going to put a little bit of spicy
mayo sauce over every single sushi roll. Also,
you can check out how to make the spicy mayo
sauce by clicking on the top left corner of
your screen, it’s a very simple sauce to make
but very delicious.
Make sure to add a very-very small amount
on the sushi, you don’t want to over-power
it, you don’t want to have too much sauce
over it like some restaurants do sometimes.
Okay, so once you’ve covered every single
one with a little spoonful of spicy mayo you
add some Masago fish roe, this is truly delicious
stuff. It’s Capelin Roe that’s been seasoned
and you can buy this in Chinese grocery and
a lot of soup markets nowadays, but otherwise
you can also order it online. I love this
stuff, and I don’t really actually like many
fish roes. So if you haven’t tried this just
make sure you try it.
Okay, so nearly done there…okay, alright
once you’re done with that you add some pickled
ginger and a little wasabi flower. You can
also learn how to make the wasabi flower in
another video I made by clicking on the top
left corner of your screen right now.
And then add some soy sauce and voilà.
Alright so this is the end of the video, I
hope you enjoyed it. If you did don’t forget
to give the thumbs up to let me know. And
I just wanted to end this a little bit differently
this time — I want to get to know my subscribers
a little bit so I thought I’d kick off asking
you all a question.
Why do you watch it? Is it for entertainment,
is it for sushi recipes? Maybe you intend
to make sushi in the far-far future, or you
just wanted to know how it was made. I don’t
know, just let me know your responses in the
comment section below and I will promise to
read them all and get to know you guys a little
more.
Okay, so if you enjoyed this video check out
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Thanks for watching, I’m Chef Devaux, see
you guys next week. Good-Bye!
END