Harvesting Alaska
Edible Alaska is proud to be a producing partner of the 2018 Harvesting Alaska series. This year, we'll be featuring in-depth news on Alaska's food system as well as showing you how to take those stor...
Enjoy a sneak peek at this recipe from our upcoming summer issue! We're excited to be a producing partner of this season's Harvesting Alaska and will be highlighting recipes and stories on KTVA all summer long—including this tasty dish featuring wild Alaska crab.
Sushi rice, sweet wild crab meat, spicy wasabi—we focused in on all the best parts of a traditional California roll and left out the work! No need to dig out the sushi mat, just assemble and enjoy. You’ll end up with some leftover creamy wasabi dressing; keep it in the fridge for up to a week and use it on a fresh green salad or as a marinade for chicken or shrimp.
Ingredients
Ingredients
- 2 cups sushi rice
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup peeled and diced cucumber
- 1 each firm avocado
- 10 ounces cooked wild Alaska crab meat (king, snow, or Dungeness)
- toasted nori, pickled ginger, and toasted sesame seeds for serving
Creamy Wasabi Dressing:
- 1 tablespoon prepared wasabi
- 3 tablespoons mayonnaise
- 1 tablespoon rice vinegar
- 1 tablespoon mirin
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
Toasted nori:
- 1 tablespoon oil (you can use avocado, oil, sesame, or canola)
- 4 sheets nori, cut in quarters
- salt, sesame seeds, chili powder, or garlic powder for seasoning
Preparation
Prepare sushi rice according to directions.
While rice cooks, combine vinegar, sugar, and salt in a small saucepan and bring to a simmer. Stir to dissolve salt and sugar then set aside.
Combine cooked rice and seasoned vinegar, then place in refrigerator to cool.
To make the creamy Wasabi Dressing:
Combine all ingredients in a small bowl and whisk until blended.
To make the toasted nori:
Brush each piece of nori lightly on both sides with oil and set aside. Heat large cast iron pan or skillet over high heat. When hot, add as much nori as will fit in your pan. Let cook for 20 seconds, then flip and cook another 20 to 30 seconds. Nori will shrink slightly and change color to a brighter green. Immediately transfer to a wire rack and season with whatever you’re in the mood for. Nori will crisp as it cools.
Just before serving toss cucumber, avocado, and crabmeat in a bowl with creamy wasabi dressing.
To serve, divide seasoned rice between 4 bowls, and top with dressed cucumber, avocado, and crabmeat mixture. Garnish each bowl with toasted nori squares, pickled ginger and toasted sesame seeds.
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