Roll with crab, avocado and chili sauce
1 serving
40 minutes
Crab roll with avocado and chili sauce is a refined combination of tender crab meat, creamy avocado, and spicy sauce. This roll is inspired by traditional Japanese cuisine but brings modern culinary accents to it. The nori sheet with rice forms the base, while fresh cucumber adds a crunchy texture. Thin slices of avocado covering the roll make the taste soft and creamy, creating a perfect balance with the spicy yuzu sauce's sharp note. Tobiko caviar adds sophistication and a slight saltiness to the dish. This roll is served with classic accompaniments—pickled ginger, wasabi, and soy sauce—that highlight the flavor's complexity. A wonderful choice for lovers of refined gastronomy, it is perfect for both Japanese-style dinners and special occasions.
1
Spread the pre-cooked rice on a sheet of nori in an even layer, then flip it over. Place the filling along the edge: peeled and sliced cucumber with crab meat.
- Sushi rice: 120 g
- Dried nori seaweed: 1 piece
- Crab meat: 32 g
- Avocado: 32 g
2
Wrap the roll. Top the roll with thin slices of avocado.
- Avocado: 32 g
3
Cut the roll into 6 pieces and place on a serving plate. Drizzle with spicy sauce, sprinkle with tobiko caviar and sesame seeds. Serve with pickled ginger, wasabi, and soy sauce.
- Spicy yuzu sauce: 31 ml
- Tobiko (flying fish roe): 40 g
- Sesame seeds: 2 g
- Wasabi paste: 20 g
- Soy sauce: 50 ml