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Crabby Tempura Rolls Recipe Video
|Sushi rice||1 Cup (16 tbs), cooked|
|Tempura crab stick||2 1⁄2 Ounce (crab stick deep fried after coated with tempura batter)|
|Cream cheese||2 Tablespoon|
Calories 139 Calories from Fat 38
% Daily Value*
Total Fat 4 g6.6%
Saturated Fat 0.87 g4.4%
Trans Fat 0 g
Cholesterol 7.8 mg
Sodium 33.4 mg1.4%
Total Carbohydrates 21 g7.1%
Dietary Fiber 0.7 g2.8%
Sugars 0.2 g
Protein 3 g6.2%
Vitamin A 1.9% Vitamin C 1.8%
Calcium 0.5% Iron 0.3%
*Based on a 2000 Calorie diet
1.) Prepare sushi roll rice base.
2.) Make tempura crab sticks.
3.) Thinly slice a whole avocado and place off to the side.
1.) Have 2 sticks of cream cheese and 2 tempura crab sticks.
2.) Place them on the seaweed atop the sushi roll rice base.
3.) Gently lift the bamboo mat and roll firmly, but not too much that the cream cheese comes out either end and the crab gets smashed.
4.) Once the roll is wrapped, take off the saran wrap and place on the cutting board.
5.) Use the prepared avacado slices to evenly cover the roll from one side to the other so that each bite has an equal amount of avocado.
6.) Place the saran wrap back on top and use the bamboo mat to roll the sushi once more so that the avocado sticks but does not get smashed.
1.) Using a sharp sushi knife, start slicing the roll into individual slices, staring from the middle and working your way out to the sides.
2.) Place on a plate, slightly overlapping the individual rolls, and serve wasabi and ginger on the side.