Homemade Sushi

Well, I have figured out why I pay good money to have other people make me sushi, it is time consuming to make, and if you do not have all the right tools, it is messy too. I will say that Inari is fun and easy to make but when you get into everything else that goes into making rolls it is so much easier to just have someone else do it for you. Anyways,if you are in the mood to make some sushi here is my recipe for spicy crab and avocado Inari. Please note that a trip to a local Asian grocery store may be needed.

1 package of Inari Wrappers
1 package of crab sticks
sushi rice (recipe follows)
1 avocado, sliced
1 lemon, sliced into 8 segments with peel on
Sriracha hot sauce to taste
Wasabi and soy sauce (optional)

In a small bowl open crab sticks and mix meat with sriracha until you have reached the desired level of spiciness. Drain Inari packets. Open each packet after it has been drained, if you desire place a dollop of wasabi in the bottom of the packet and then fill with sushi rice. Leave a small amount of room at the top. Place about a tablespoon or two of spicy crab mixture on one side of the Inari, then drape an avocado slice over the top of the entire packet. Repeat until you use all of your packets. Serve with wasabi, soy sauce, and lemon slices.

Sushi Rice
Cook rice as you normally would, while rice is cook mix 2 tablespoons of rice vinegar with 2 tablespoons of sugar. When rice is done cooking blend with vinegar mixture, let rice cool to room temperature.

Crab Ceviche

As an added touch to our Mexican meal the other night I decided to whip up a quick ceviche. I was way in the mood for crab and felt that this would be a nice accompaniment to our meal.

Crab Ceviche

1 red bell pepper, diced

1 Serrano pepper, sliced thin

1/2 red onion, diced

the juice of one lime

1 pound of crab meat

In a small container combine red bell pepper, onion, sliced Serrano, and lime juice. Place container in refrigerator and let sit for at least 3 hours. Right before serving, fold in crab meat and serve. Note: if pepper is too hot, deseed, dice, or cut down on amount used.