California Farm Crab Stick Sushi Rolls
Tofu imitation Japanese crabsticks, called kanikama. I use egg silken tofu for the texture, caviar, dashi and anchovy paste for the seafood flavor, and achiote paste for a natural red color.They came out amazing.
I will test these sushi rolls on my friends, not tell them the crabmeat is an imitation of an imitation. I hope they will enjoy them as much as I do.
California Farm Crab Stick Sushi Rolls
Tofu imitation Japanese crabsticks, called kanikama. I use egg silken tofu for the texture, caviar, dashi and anchovy paste for the seafood flavor, and achiote paste for a natural red color.They came out amazing.
I will test these sushi rolls on my friends, not tell them the crabmeat is an imitation of an imitation. I hope they will enjoy them as much as I do.
Cooking Instructions
- 1
Whip eggs, add soy milk, caviar, anchovy paste and dashi, seasalt, whip to a smooth batter. Dip finger in batter to taste the seafood, add more if needed. Pour into quart size ziplock freezer bag. Lay on steamer in wok on top of five porcelain eggspoons, to create four crab legs sticks. Steam 20 minutes. Cool. Separate the four crab legs, brush with achiote, let sit 4 hours till colored red..
- 2
Steam sushi rice. Put half cup dry rice in pan, add cup of water, bring to boil with lid on, simmer for 12 more minutes, Cool.
- 3
Make cucumber strips, make avocado strips, slice gari. Place Nori seaweed on sushi mat, wet one flap with Tbs rice vinegar, add and spread 2 Tbs rice with back of tablespoon, top with crableg, 2 slivers of cucumber, 2 slivers of avocado, slivers of gari, knife points of black caviar, drops of Habanero sauce, drops of wasabi, drops of kewpie mayo, drops of sweet thick soy sauce, roll tight.
- 4
Close ends, cut roll in four pieces for four people, or cut in half for two people, serve with fresh wasabi.
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