Flatten the rice 1 1/2 inches thick in an 11x7 dish (any dish that is roughly this size will work).
Shake furikake evenly over the rice.
In a separate bowl, shred imitation crab flakes into 1/4 inch slivers.
Add mayo, sriracha sauce, garlic, salt, and pepper to crab flakes, mix well.
Spread crab mixture evenly over the rice and nori.
Enjoy!
br>Step 2. PREPARE THE SUSHI VINEGAR. Put half a cup
heets. This will make the sushi roll easier to close.
br>If you have a sushi rolling mat lay it on
Clean crab and drain excess water.
f the gap. Roll the sushi from the toppings to the
Cook the pasta in a large saucepan of boiling, salted water, according to package directions. Drain and return to saucepan.
Meanwhile, heat the oil in a large frying pan over medium heat. Saute the onion, garlic and chili peppers 2 mins. Reduce heat to low. Stir in the crab, peas, stock and lime juice. Cook, stirring, 1-2 mins. Toss in the hot pasta and cilantro. Season to taste and serve.
In a 3 1/2-quart saucepan over medium heat, heat oil and cook potatoes, celery and onion until tender-crisp.
Stir in vegetable juice, crab and corn.
Heat to boiling, 10 to 15 minutes, stirring gently now and then.
Reduce heat to low. Simmer.
Serves 4.
Preheat the oven to 350\u00b0.
Place the mushroom caps on a baking sheet lined with parchment paper.
In a large bowl, combine the crab meat, garlic, jalapenos, Pepper Jack, Worcestershire sauce, hot sauce, salt, mayonnaise and Parmagiano-Reggiano.
Place a heaping tablespoon of the crab mixture into the cap of each mushroom.
Bake the mushroom caps for 30 minutes.
Serve warm with grilled radicchio.
Yield: 8 appetizer servings.
In a medium bowl, combine cream cheese and vodka; beat until smooth.
Stir in crab, cheese, onions, horseradish and pepper. Chill to blend flavors.
Serve with crackers.
Makes 1 3/4 cups.
ing on top, such as Spicy Mayonnaise.
If Your Making
To make the spicy mayo, mix the mayo, Sriracha
ell combined.
To roll sushi you can use a bamboo
Preheat oven to 375 degrees.
Combine crab, chopped shrimp, mayonnaise and sour cream together in a bowl and mix well.
Spread cooked rice onto 9X13\" pan (tip: pat into pan with wet hands).
Spread crab/shrimp mixture over the cooked rice.
Spread Tobiko over mixture, then sprinkle Furikake over the dish.
Bake at 375 degrees for about 15 to 20 minutes.
To serve, cut seaweed sheets into four. Add a spoonful of baked sushi on each seaweed, fold it into a roll and serve immediately.
f plastic wrap on the sushi mat. Using wet fingers, spread
orking space.
Take the sushi rice and place on top
he nori.
Mix the crab, mayonnaise and green onion together
o 425 Degrees F.
Spicy Sauce: Whisk together the first
nto strips) the cucumber, imitation crab and avocado.
Combine rice
f nori on a bamboo sushi roller (available at import stores