Hand rolled cones, makes 16
|1 can |
|1 can |
|Ocean's Crabmeat, Tuna or Salmon |
|30 ml ||2 tbsp |
|750 ml ||3 cups |
|Cooked Sushi rice (prepare according to package) |
|4 sheets ||4 sheets |
|Nori (seaweed sheets) |
| || |
|Wasabi (Japanese hot green horseradish) |
- Mix the drained crabmeat, tuna or salmon with the mayonnaise until smooth. Separate into 4 mounds (approximately 1⁄4 cup each).
- Cut each sheet of Nori into quarters. Place 2 tsp of rice diagonally across the centre of the square of nori.
- Place a small amount of wasabi on your finger and spread along the length of rice. Top with 1 tbsp of fish mixture. Add any garnish you like. Thin strips of cucumber and some flying fish roe (crunchy and somewhat flavourless) are particularly good in these.
- Roll the nori from one corner to the other to create a cone shape to enclose the filling.
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