Herb Crab Makizushi - Japanese Food

The mild, sweet flavor of lump crab meat makes this another great recipe for the sushi novice timid about eating raw fish.

According to scientists, the perception that cilantro has a soapy and unpleasant taste is a genetic trait in some people. If you (like me) have the “cilantro gene,” simply omit it from the recipe.

1/2 tbsp honey
1/2 tbsp Dijon mustard
Fresh-squeezed juice from 1/2 lemon
1/2 tbsp canola oil
1 6oz can lump crab meat
1 tbsp fresh cilantro
1 tbsp flat leaf parsley, minced
1 tbsp basil, finely cut into strips
1 shallot, minced
Salt and white pepper, to taste
4 nori sheets
1 cup cooked sushi rice (see recipe link below)

1. In a bowl, whisk together honey, mustard, lemon juice, and oil. Fold in crab meat, cilantro, parsley, basil and shallot. Season with salt and pepper, to taste.

2. Lay nori sheet shiny side down on a bamboo mat. Lightly pat rice along length of nori sheet, leaving one inch uncovered at each end. The rice should be no more than 1/4-inch thick.

3. Place crab mixture lengthwise on top of the rice. The more you pile it on, the thicker your roll will be, but if it’s too thick, it may be difficult or impossible to roll.

4. Roll up the bamboo mat, pressing forward to shape the nori into a cylinder. Moisten top edge of nori to seal roll. Repeat steps with remaining nori sheets.

5. Slice roll into 1-inch pieces and serve on a platter with pickled ginger, wasabi, and soy sauce.