Uramaki Roll – Cambria Crab Phil McGrath - Port to Plate

Ingredients Utensils: Sushi rice Bamboo rolling mat (Sushi paper) Sharp knife Mirin (Japanese ) Chopsticks Sugar Cling film Sesame seeds Wood spoon Filling: Crab, Avocado& cucumber Pickled ginger

Method • Rinse the sushi rice thoroughly under cold running water, until the water runs clear. It's important that all of the starch has been removed. To prepare and cook the rice, follow the directions on the packet. • When the rice is cooked, add a tablespoon of mirin and a teaspoon of sugar. The rice needs to cool - you can transfer it to a larger bowl to aid with this. • Put a sheet of nori on the rolling mat and place a sheet of clingfilm on the mat to stop the rice from sticking to it. To stop the rice from sticking to your fingers, sprinkle some water or oil on your fingers before you start. scoop a handful of the rice in your hands (approx the size of a tennis ball) and spread evenly on the nori pressing it down neatly to the corners. • Scatter a few sesame seeds evenly over the rice. You now need to turn all of it over. Don’t be afraid, and just go for it! • Place a thin line of the filling across the middle of the rice. You're now ready to roll the sushi! Hold the end of the mat, pick it up and roll away from yourself, covering the filling. Make sure that everything stays where it should be and that the rice is binding. Keep going until it's been wrapped tightly. • Brush the knife with mirin to avoid sticking and cut the roll into small neat rounds. It's sometimes easier to cut the roll in half first. Serve with pickled ginger, wasabi and Soy sauce. (Suggestion: mix the wasabi with the soy in a small bowl and leave the roll there to absorb the soy. Enjoy!