Sushi with crabs and caviar
2 servings
40 minutes
Crab and caviar sushi is a refined dish of Japanese cuisine that combines the tenderness of seafood with the sophistication of caviar. The origins of this recipe trace back to sushi-making traditions where seafood delicacies hold a special place. The soft crab meat, infused with lemon juice, acquires a subtle tanginess, while the red caviar adds hints of salty flavor and rich texture. The nori sheet wraps the filling into a perfect roll, creating a harmony of freshness and intense aroma. Each piece melts in your mouth, revealing the depth of Japanese gastronomy's flavor. These sushi are served with lemon balm, complementing the dish with a light herbal note. A wonderful choice for a festive dinner or a gastronomic journey into the world of Eastern cuisine.
1
Sprinkle crab meat with lemon juice and let it sit for 10 minutes.
- Crab meat: 100 g
- Lemon juice: 2 teaspoons
2
Boil rice for sushi.
- Sushi rice: 500 g
3
Place the nori sheet on the bamboo mat with the smooth side down. Evenly spread the sheet and press it slightly. Use the bamboo mat to roll the nori sheet into a roll.
- Dried nori seaweed: 1 piece
4
Cut the rice roll into 6 equal thickness pieces with a very sharp knife.
5
Make indentations in the upper part of the land and fill them with caviar and crab meat.
- Red caviar (salmon roe): 2 tablespoons
- Crab meat: 100 g
6
Serve with lemon balm leaves.
