Seafood and Veggie Roll

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This delicious roll is light and healthy, and it is very easy to make. We love to double the recipe, because they make a great no-mess lunch on the next day! If preparing to make extra, store the Spicy Crab/Scallops Salad separately.

Serves 10 rolls

To Prepare the Rice:

2 cups cooked rice

1 ½ tablespoons rice vinegar

1 ½ tablespoons Sake, or dry sherry

1 teaspoon sugar

Mix in all ingredients for rice, keep it chilled in the fridge.

To Prepare the Fillings:

2 carrots, cut into long and thin strips

3 tablespoons butter

2 zucchini, cut into long and thin strips

3 eggs

1 tablespoon sugar

1 teaspoon corn starch

1 avocado, thinly sliced

Blanch the carrot strips; fry zucchini strips in butter until browned and softened, about 4 minutes per side; mix the eggs with sugar and corn starch, set aside.

For the Wrap:

1 10-sheet package Sushi Nori Seaweed Sheets

Pick up one sheet of nori, shiny side down. Moisten your hands. Spread quarter cup of rice thinly on the nori sheet, leave 1/2 inch nori open at the top for sealing (do not press hard or your will break the sheet.) Pour 1/4 cup of egg mixture in a hot greased omelette pan, flip once, lay cooked egg sheet over rice. Put the filling (zucchini, carrots, avocado if using) in the center of the egg sheet, roll the nori over the filling, and seal the end, set it on sealed side down. Cut the roll 1/2-inch thick. Place the spicy crab/scallops salad on top, and broil in 375 for 10 minutes, or until top is browned. Enjoy!

Spicy Crab/Scallops Salad Toppings:

8 ounces imitation crab or cooked scallops

2 tablespoons mayo

1 teaspoon Sariacha

2 scallions, thinly sliced

¼ cup cilantro, chopped

Combine all delicious ingredients together. Yumm! This salad can either serve on top of the roll or on side.

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