Prepare sushi rice
1 1/2 c sushi rice
2 c water
Wash the rice until the water runs clear. This does take a few rinses.
Add rice and water to pot, bring to boil, reduce heat to simmer. Simmer for 12 minutes covered. Remove from heat, let stand for another 10 minutes, without opening the lid.
1 T rice vinegar
1 T sugar
Add rice to a large plate and spread out, sprinkle rice vinegar mixture over top and mix
Mix half of the rice with the crab meat. I used a can of crab for this.
Some of the recipes had added 1 -2 T of chopped beets to get the pink coloring in the sushi rice. Chopped cucumber was added to color the rice green.
These cakes can be decorated with shrimp, caviar and shredded nori.
Although the sushi was packed with veggies and seafood, this did not show up in the layers. Pushing the layers to the edge of the mould might help.
Use a mould to shape these cakes.
Layer the crab and sushi rice mixture
Next a layer of nori cut to fit the mould
Wild Alaskan Flavored Pollack
Drizzle of Horseradish Flavored Mayo
Layer of the plain sushi rice
Slices of thinly sliced cucumber
Layer of or shredded egg crepe garnish
Other vegetables can be added, diagonally sliced pea pods, avocado and shredded carrots!
Recipe for the or shredded egg crepe
1 T Sake
1 tsp cornstarch
sugar can be added
salt and pepper
Mix the cornstarch with sake first
Beat eggs until mixed well
Add cornstarch mixture, whisk until mixed with the seasonings
Heat cast iron over medium heat
Oil pan well, pour about 1/3 of mixture, tilting pan until pan is covered with the egg. watch closely to not burn, take off heat when bottom has solidified. Lift crepe off pan and reheat pan again
Roll the thin crepes and cut into thin julienned strips for the garnish.
I had saved a small amount to make a cape for the dolls which doesn't show up that clearly on the sushi, I would use a thin slice of cucumber or carrot next time.
The hair and eyes were quickly and poorly made out of nori as my son was going out the door and I could have spent more time here!