← All recipes

🍽️ Crispy Maki Sushi Rolls

285 kcal · 30 min · 4 servings

Ingredients

• 1 Carrot (or 100 g pickled pumpkin)
• 80 g Tuna fillet (very fresh)
• 60 g Crab meat (in brine)
• 4 long beans (cooked)
• 100 g Tamagoyaki
• 250 g Sushi rice (ready prepared)
• 4 pieces Nori seaweed
• 1 jar pickled ginger
• 1 tsp finely chopped cilantro

Instructions

1. 1. Peel the carrot and cut it into long, thin sticks.
2. 2. Bring salted water to a boil and blanch the carrot sticks in it for 2 to 4 minutes.
3. 3. Immediately shock the carrots in ice-cold water to keep them crisp.
4. 4. Let the crab meat drain well.
5. 5. Finely chop the crab meat.
6. 6. Cut the omelet strip into long, narrow strips.
7. 7. Cut the tuna into long strips as well.
8. 8. Wrap the bamboo sushi mat tightly in cling film.
9. 9. Place a nori sheet on the mat with the smooth side facing down.
10. 10. Spread half of the sushi rice evenly over the nori sheet.
11. 11. Press the rice down gently.
12. 12. Place a second nori sheet directly on top of the rice.
13. 13. Arrange the prepared ingredients (carrot, crab meat, omelet, tuna) in a row along one long edge of the nori sheet.
14. 14. Roll the sushi roll tightly and firmly.
15. 15. Trim the overhanging edge of the nori sheet diagonally so the ends overlap slightly when closing the roll.
16. 16. Press the seam of the roll firmly to ensure it stays closed.
17. 17. Repeat steps 8 to 16 with the remaining ingredients for the second roll.
18. 18. Cut each sushi roll into 6 equal pieces.
19. 19. Decoratively arrange the sushi pieces on plates.
20. 20. Garnish the plates with fresh coriander and wasabi.

Nutrition per serving

• kcal: 285
• Protein: 19 g · Fett/Fat: 4 g · Carbs: 42 g