Crab And Egg Maki With Tobiko Recipes

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15 EASY SUSHI ROLLS EVERYONE WILL LOVE



15 Easy Sushi Rolls Everyone Will Love image

These easy sushi recipes will turn you into a sushi pro in no time! This collection features all sorts of rolls, from makis to nigiris and more.

Provided by insanelygood

Categories     Dinner     Recipe Roundup

Number Of Ingredients 15

Dragon Roll
Salmon Sushi
Tobiko Sushi
Sushi Rice and California Rolls
Spicy Tuna Rolls
Futomaki 太巻き (Maki Sushi)
Natto Rolls
Kappa Maki | Veggie Sushi Roll
Uramaki Sushi with Chilli Crab
Scattered Sushi (Chirashizushi)
Rainbow Roll Sushi
Temaki Sushi (Hand Roll)
Kimbap (Korean Seaweed Rice Rolls)
Inari Sushi
Temari Sushi

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious recipe in 30 minutes or less!

Nutrition Facts :

CRAB AND EGG MAKI WITH TOBIKO



Crab and Egg Maki with Tobiko image

Categories     Egg     Appetizer     Crab     Summer     Gourmet

Yield Makes 36 rolls

Number Of Ingredients 15

1/2 pound lump crab meat (about 1 packed cup)
1 teaspoon seasoned rice vinegar
For nori egg sheets:
1 1/2 cups lightly beaten eggs (5 to 6 large)
1 tablespoon mirin
1 tablespoon water
1/2 teaspoon salt
vegetable oil for brushing skillet
three 8- by 7 1/2-inch sheets toasted nori
For dipping sauce
1/3 cup Japanese soy sauce
2 tablespoons mirin
2 tablespoons water
3 ounces (total) plain tobiko (flying-fish roe), flavored/seasoned tobiko*, and/or golden whitefish caviar*
*available at some specialty foods shops and by mail order in 1-ounce containers from Collins Caviar Co., tel. (800) 226-0342

Steps:

  • Pick over crab meat to remove any bits of cartilage and shell and stir together with vinegar and salt to taste. Chill crab, covered.
  • Make nori egg sheets:
  • In a 2-cup measure stir together eggs, mirin, water, and salt until just combined. Lightly brush a 12-inch nonstick skillet with oil and heat over moderately low heat until just hot. (A drop of egg mixture should set without sizzling or browning.) Pour 1/2 cup egg mixture into skillet, tilting to coat bottom evenly. Cook egg mixture until set on underside but still slightly wet on top, about 1 minute, and center 1 nori sheet on top, pressing gently with fingers to adhere nori to egg. Cook sheet until egg under nori is set, about 30 seconds more (egg not covered by nori may not be completely set) and invert onto a sheet of wax paper. Invert nori egg sheet onto a cutting board and discard wax paper. Trim egg even with nori, discarding excess, and halve sheet crosswise. Stack halves and cover with a damp paper towel. Make and halve 2 more nori egg sheets in same manner, using a fresh sheet of wax paper for each.
  • Have ready 6 rinsed and squeezed-dry paper towels. On a work surface put 1 nori egg sheet half, nori side up and with a long side close to you. Spread 2 1/2 tablespoons crab mixture over nori, leaving a 3/4-inch-wide nori border along far edge of sheet. Beginning with long side closest to you, tightly roll up sheet and wrap in 1 damp paper towel. Make 5 more rolls in same manner. Rolls may be made 1 day ahead and chilled, wrapped in damp paper towels in a sealable plastic bag.
  • Make dipping sauce:
  • In a small bowl stir together soy sauce, mirin, and water.
  • Gently unwrap rolls from paper towels and put, seam sides down, on cutting board. With a sharp knife trim ends and halve rolls crosswise. Cut each half into 3 pieces and top each piece with a small mound of tobiko and/or caviar Serve rolls with dipping sauce.

EGGS WITH CRAB MEAT



Eggs With Crab Meat image

This is an old Madame Wong recipe that I tried for the first time last night. It came out like a great big, loose, egg fu yung, or 'egg stew' and was total comfort food on a cold night. I changed a couple of things (added more egg and scallion and less oil) but this is pretty close to the original recipe. I think this recipe could really be played around with...I plan on trying it with small, cooked shrimp and, perhaps, adding some chopped spinach for more color and nutrition. One thing for sure, don't omit or substitute the fresh ginger!! The ginger is what made this so special for us. A non-stick wok is very useful for this recipe.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 23m

Yield 2-3 serving(s)

Number Of Ingredients 10

1/2 lb fresh crabmeat, flaked
6 eggs
1 cup chicken stock
2 tablespoons light soy sauce
3 tablespoons oil
1 tablespoon fresh ginger, chopped fine
2 scallions, chopped fine
1 tablespoon cornstarch, dissolved in 2 T. water
1 tablespoon red wine vinegar
hot steamed rice

Steps:

  • Combine crab meat, eggs and stock; add soy sauce and beat lightly with a fork.
  • Heat 1 T. of oil in wok over medium-low heat; stir-fry ginger and scallion for one minute, remove and set aside.
  • Heat 2 T. of oil in wok over medium-high heat; add crab meat and egg mixture and stir-fry very gently. When mixture starts to set, add ginger and scallion. Cook for about 2 more minutes then thicken with dissolved cornstarch. Stir in the vinegar and serve hot over steamed rice.

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