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Furikake Norimaki Sushi

A delicious sushi for those that don't like raw ingredients...this one is made with a delicious imitation and cooked crab salad.


Posted By: Deirdre K Todd
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Prep Time: 30 | Cook Time: 30 | Ready In: 60+
Ingredients: Print   Add to cart
US Metric
  • 6 c. rice
  • 6 c. water
  • 10 sheets seasoned nori 
  • ½ c. nori furikake (seasoned toasted nori)
  • Sauce:
  • ¾ c. rice wine vinegar
  • ¼ c. water
  • 1 c. sugar
  • 1 TB salt

Filling:

  • 1 c. sour cream
  • 1 c. mayonnaise
  • ¼ lb. imitation crabmeat, shredded
  • 1 can (6 oz.) crabmeat

Cooking Process:

Wash and cook rice as directed. Allow to stand 10 minutes. In a saucepan over medium high heat; bring sauce ingredients to a boil; stirring until sugar and salt have dissolved. Cool and fold gently into rice being careful to keep rice grain whole. Fan and cool immediately. In a shallow dish; place furikake; set aside. In a mixing bowl; combine filling ingredients well. On work surface, using sushi mat, spread a thin layer of filling mixture onto nori. Wrap tightly; set aside. Onto sushi mat, spread a thin layer of rice mixture. Place wrapped crabmeat roll onto rice; leaving 1-inch. Roll tightly. Roll evenly into furikake. Slice for service. Makes 10 rolls.  

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