Baked roll with crab and avocado
1 serving
15 minutes
Baked roll with crab and avocado is a refined representative of Japanese cuisine, combining the tenderness of seafood, the creamy texture of cheese, and the spiciness of spices. The origins of the dish lie in the art of roll-making that has evolved over centuries, but baking gives this version a special depth of flavor. The moderately spicy wasabi highlights the sweet undertone of crab, while tobiko adds a crunchy texture and a slight saltiness. Avocado brings a creamy note, making each bite balanced and rich. This roll is perfect for a warm family dinner or festive gathering when you want to impress guests with a new take on a classic Japanese dish.
1
Spread the rice evenly on the nori seaweed.
- Sushi rice: 160 g
- Dried nori seaweed: 1 piece
2
Evenly spread the cream cheese and wasabi using a spoon.
- Cream cheese (Philadelphia): 30 g
- Wasabi paste: 5 g
3
Peel the avocado, slice it into thin strips, and distribute evenly. Sprinkle with paprika.
- Avocado: 40 g
- Paprika: 5 g
4
Wrap the classic roll with a mat. Cut into 5 equal parts.
5
Shell the crab claws and mix with mayonnaise. Place this mixture on top of each piece.
- Canned crab meat: 50 g
- Japanese mayonnaise (Kewpie-style): 20 g
6
Bake on parchment in a preheated oven at 160 degrees for 6-7 minutes. Top with tobiko caviar.
- Raspberry-flavoured tobiko (flying fish roe): 30 g
