Chef Angel's Tootsy Maki

May 27, 2012

1 sheet Nori (seaweed)
4 oz. Seasoned sushi rice
1/4 cup Crab Mix (recipe and ingredients below)
1/2 cup Thinly sliced cucumber
2 pc Butterfly shrimp
pinch Tempura bits
2 Tbs Eel sauce

Place nori on makisu (rolling mat).
Add seasoned sushi rice and spread evenly from edge to edge.
Keep hands wet with water when handling the rice.
Turn it over so nori is facing up.
Place Crab Mix, cucumber, and shrimp on top of the nori.
Roll tightly with makisu.
Slice the roll into 8 pieces, and sprinkle with tempura bits.
Drizzle eel sauce over the sliced roll, and serve.

Crab Mix:

2 pieces Kani kama
1 tbsp. Shredded crab
1 tbsp. Mayo masago

Directions: Tear apart kani kama into small pieces. Combine shredded crab, mayo, and masago with kani kama in a small bowl. Nori, tempura bits/flakes, and eel sauce can be found at any local Asian supermarket.

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