Inside-out California Rolls with Green Chile Mayo

Makes 4 long rolls with 6-8 pieces each

This is one of our favourite ways to use up leftover crab. There is a great company called Portland Shellfish who supply hand-picked white crab meat that hasn’t been pasteurised or heat treated.

I always say a silent thank you to the poor man whose job it was crack open the crabs and pick out the crab meat. It really isn’t an easy job. Thank you crab man!

Ingredients

4 sheets of nori seaweed
Prepared sushi rice
Prepared hand vinegar (see recipe below)
200 grams crab meat
2-3 tbsp jalepeno mayonnaise (see recipe below)
1 Haas avocado, thinly sliced
1 cucumber, peeled, seeded and thinly sliced
toasted sesame seeds

Green Chile Mayo

2 large egg yolks
½ clove of garlic, finely minced
2-3 green chilies, seeded and finely minced
zest of ½ lime
pinch of sea salt
2 tsp rice vinegar
200 mls neutral vegetable oil like sunflower

Hand Vinegar

375 mls water
a splash of rice vinegar

Instructions

Make the green chile mayo by whisking the egg yolks in a bowl. Add the garlic, chlies, lime zest, sea salt, and rice vinegar and slowly, a few drops at a time, whisk in the vegetable oil. Continue until you have added all the oil and the sauce is thick, creamy and emulsified. Alternatively, place all the ingredients except for the oil in a food processor and with the blade running, pour in the oil in a slow steady stream until the mayonnaise is thick and emulsified.

Mix the crab meat with 2-3 tbsp of the mayonnaise until it is like a thick paste.

Wrap your sushi mat with cling film and lay a sheet of nori on top with the shiny side down.
Dip your fingers in the hand vinegar and rub your palms with the mixture. Take a small handful of the sushi rice and press it in a light, single layer onto the seaweed to cover the surface. Sprinkle with the sesame seeds. Turn the nori over so that the rice-coated side is underneath.

Approximately 1.5 inches from the bottom of the nori, spread the crab mixture, avocado and cucumber slices across the nori in a straight line, going from one side of the nori to the other in a reasonably thin, straight line.

Begin to roll the sushi mat from the bottom, across and over the filling and press down with your fingers to shape and firm up the roll. Continue to roll the sushi up until it is a nice, tight roll. Trim any overflowing filling from the sides if necessary.

Dip a sharp knife in warm water and cut the roll into 6-8 pieces. Alternatively, the roll can be wrapped in cling film and refrigerated until ready to cut and serve.

Jennifer Klinec from Eat Drink Talk has kindly agreed to provide Urban Junkies readers with mouthwatering recipes and foodtips.

To learn more, classes at Eat Drink Talk are held in Jennifer's beautiful loft in Clerkenwell, packed with information and useful tips, and you'll get to sample all of the delicious dishes prepared during class.

by JK

In collaboration with Eat Drink Talk

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Copyright (C) 2007 Alain Georgette / Copyright (C) 2006 Frantisek Hliva. All rights reserved.