Fancy making sushi at home? Here Jasmine and Melissa Hemsley share their recipe for cucumber maki crab rolls.
Rice-free sushi? We love sashimi (that’s just the raw fish), but you need to be able to access high-quality and super-fresh fish – something that most of us can’t really do. So, our cucumber maki crab rolls are a great faux option. They are perfect for entertaining and there’s no rolling technique needed either – it’s actually a pretty easy dish despite its creativity! This is a good way of using up leftover poached or smoked salmon. It’s also a nice way of eating the expensive treat of some crab as a little goes a long way once you’ve mixed it with the other ingredients. An old-school melon baller will give you an easier job and a neater finish.
Makes 10-12 pieces
For the crab rolls:
- 100g crabmeat, mixed or just white
- ½ avocado, diced
- 2 spring onions, sliced
- 1 tbsp full-fat probiotic yoghurt
- 2 tsp lime juice
- ½ red chilli, finely chopped or a sprinkle of chilli flakes, to taste
- 1 large cucumber
- Black or white sesame seeds, to garnish
- Sea salt
- Wasabi paste (or 1 tbsp tamari mixed into the paste with ½tbsp water)
- A few slices of pickled ginger
- Drain any liquid from the crab and put it in a bowl with the avocado, spring onion, mayonnaise, lime juice and a pinch of salt. Mix very carefully to avoid crushing the ingredients and then stir in the chilli, to taste.
- Wash the cucumber and remove one end. Cut the cucumber into even 2.5 cm thick slices.
- Use a small knife to carefully cut out the flesh from the centre of the cucumber, leaving just a few millimetres of flesh all the way around. We found the neatest way was to use a melon baller to scoop the seeds out, leaving the bottom of the cucumber intact.
- Distribute the crabmeat mixture between each cucumber roll.
- Finish with a sprinkle of sesame seeds and serve with the tamari, wasabi or pickled ginger.
Taken from The Art of Eating Well by Jasmine and Melissa Hemsley (£25, Ebury Press). hemsleyandhemsley.com