Some things are just meant to be together. Like Sushi and Sauvignon Blanc.
The crayfish season is open along the Cape coast, so why not use this delicacy to make beautiful little rolls and serve them as appetizers with big beautifully-chilled glasses of Leopard’s Leap Sauvignon Blanc? You will delight your guests!
But do you feel intimidated by the idea of making your own sushi? Don’t! Follow our step by step recipe below and if you really feel inspired, remember to book for our Seamless Sushi #CookingClasses on 6 or 21 January.
Crayfish California Rolls Recipe
Makes 12 pieces
500 ml sticky rice, cooked
Meat of 2 crayfish tails
1 packet Nori (seaweed sheet)
1 cucumber, thinly sliced into strips
1 avo, sliced
Kikkoman Soya sauce, for dipping
Chopsticks for serving
Cover a makisu (sushi rolling mat) with plastic wrap.
Place half of a sheet of the seaweed over the plastic on the mat.
Place a handful of rice across the seaweed and spread it evenly.
Turn it around so that the seaweed faces upwards.
Place a thin layer of crayfish meat in the centre of the seaweed.
Spread the strips of cucumber and avo onto the crayfish meat.
Squeeze Japanese mayo down the side of the filling.
Start rolling from the bottom, using the bamboo mat to handle the rice sheet.
Once rolled, press firmly to ensure the rice forms a long roll and the filling is tightly pressed.
Roll the roll (!) in sesame seeds, then slice into pieces.
Serve with soy sauce, wasabi and pickled ginger – and of course that glass of Leopard’s Leap Sauvignon Blanc!
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