Tanimura & Antle Sweet Gem™ Crab Sushi

Tanimura & Antle Sweet Gem™ Crab Sushi

"A spicy wasabi dipping sauce is the perfect accompaniment to these intriguing appetizers made with lettuce leaves filled with rice, crab, and avocado."
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Ingredients

45 m servings 249 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 249 kcal
  • 12%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 44.7g
  • 14%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 508 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Wash the sweet gem lettuce. Remove cup size leaves and refrigerate for 1/2 hour. Combine rice and water in heavy bottomed pan or rice cooker. Bring to a boil, reduce heat, cover and simmer until done. Remove rice from heat and place in bowl. Add sugar and rice wine vinegar, toss to combine and cool.
  2. Combine soy, wasabi & rice wine vinegar in a separate bowl.
  3. Begin to place 11/2 tablespoon rice in each sweet gem cup. With moistened hand, press into leaf forming an oval shape. Top rice with 1/8 teaspoon of wasabi soy mixture. Slice avocado in half, remove seed and skin and slice crosswise 1/8 inch thick. Place a slice of avocado on the rice. Slice crab leg diagonally 1/4 inch thick. Place crab slice on top of avocado.
  4. Use remaining soy wasabi as a dipping sauce.

Footnotes

  • Tips
  • Use vinegar to moisten hands while working with rice.
  • Recipe created for Tanimura & Antle by Chef Don Ferch.

Reviews

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i know tons of people who like crab rolls. so when I make'em, they'll all want some 'cause everyone knows things are better when home made:)

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