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Japanese
King Crab Dynamite Roll

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This uniquely named sushi was born out of a sushi chef’s professional struggles. Enjoy the tiny explosions and the dynamite flavor.

Yield: Makes 7 rolls

Ingredients

Dynamite sauce (makes 1¼ cups):

  • 1 cup mayonnaise
  • ¼ cup tobik-ko (flying fish roe)
  • 1 tablespoon plus 1 teaspoon sesame oil
  • 1 teaspoon shoyu (soy sauce)

  • 1½ cups high-quality crab meat (Dungeness, blue, or Alaskan king crab) (7 ounces) or canned crabmeat

The garnish:

  • ½ cup toasted white sesame seeds

  • 6 cups (lightly packed) prepared sushi rice (7/8 cup, 4.2 ounces, per roll)
  • 7 half-sheets nori (laver); choose the thicker variety

Directions

Mix the mayonnaise, tobik-ko, sesame oil, and soy sauce in a bowl. Have the crabmeat, dynamite sauce, and white sesame seeds on a tray, then follow the Master Recipe.

ADDITIONAL INSTRUCTIONS

1. Preheat the broiler or toaster oven. Cut each roll into six equal pieces. Arrange the pieces cut side down on an oven dish and smear the top of each piece with the dynamite sauce. Cook the sushi briefly until the surface acquires a golden brown hue.

2. You can prepare the rolls several hours in advance. After removing them from the refrigerator, cut them into pieces and follow the instructions above.


© 2006 Hiroko Shimbo

Note from Cookstr's Editors

Nutritional information is for each roll, but does not include sushi rice. For nutritional information on sushi rice, please follow the link above.

 

Nutritional Information

Nutrients per serving (% daily value)

346kcal (17%)
132mg (13%)
3mg (4%)
37mcg RAE (1%)
158mg
47mg
9g
0g
1g
4g
67mg (22%)
306mg (13%)
5g (25%)
34g (52%)
2mg (10%)
 

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