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Crab california roll, thai basil aioli, cucumber and sesame seeds |

Salmon and tuna, Fish, Seafood & Shellfish

The classic California roll revisited, a fusion of flavors.

Ingredients

Recipe for 4 servings

For the rice

200 Gr

Sushi rice

300 Ml

Water

30 Ml

Rice vinegar

15 Gr

Sugar

2 Gr

Salt

For the garnish

120 Gr

Crab meat

0.25 Unit(s)

Cucumber

1 Clove(s)

Garlic

1 Unit(s)

Egg yolk

125 Ml

Canola oil

2 Sprig(s)

Thai basil

15 Ml

Maille dijon mustard

0.50 Unit(s)

Red pepper

2 Leaf(ves)

Nori seaweed

1 Tbsp

White and black sesame seeds

Preparation time: 30 min

For the rice

Rinse the rice 3–4 times in a row by covering it with cold water and gently stirring it for 10 seconds. Then drain the rice.

Cooking methods:

1- To cook in a pot, bring the water to a boil before adding the rice, reduce the heat (to a simmer), cover, and let cook for 20 minutes. Then turn off the heat and let it rest, covered, for 5 minutes.

2- To cook in a rice cooker, add the water and rice, and let it cook (about 40 minutes).

Using a whisk, mix together the rice vinegar, sugar, and salt.

When the rice is cooked, add the vinegar mixture and stir very gently.

Let the rice rest for 15 minutes before using it.
For the mise en place

Cut the red pepper and the cucumber into sticks of the same size.

Finely mince the garlic and slice the basil.

In a bowl, place the egg yolk, the mustard and the garlic, whisk it by adding the oil slowly until you get a nice stiff mayo. Add the basil and the crab flesh to the mayonnaise.
For the roll

Spread the rice on the nori sheet. Sprinkle with the sesame seeds and then flip it to have the rice on the outside of the roll.

Garnish with the crab and the vegetables in a nice line and then roll it tight, then cut it in 8 pieces.