Name: Crunchy Crab Sushi
Prep time: 30 min
Cook time: 10 min
Ingredients: 1/4 cup Red onion (shaved very thin); 1 tbsp Sugar; 4 tbsp Red wine vinegar; 1 cup White rice (rinsed and drained ); 2 tbsp Rice wine vinegar; 4 Nori seaweed sheets; 8 oz Lump crab meat; 2 tsp Lemon juice; 1/4 cup Oyster sauce; 2 tbsp Reduced-sodium soy sauce (or more if needed); 4 tbsp Seasoned Panko bread crumbs (or more if needed); Sesame seeds (white or black); 4 tbsp Sweet chili sauce

Crunchy Crab Sushi

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Prep Time: 30

Cook Time: 10

Servings: servings

Calories: 284kcal

Equipment

bamboo sushi mat wrapped in plastic wrap

Ingredients

1/4 cup Red onion shaved very thin
1 tbsp Sugar
4 tbsp Red wine vinegar
1 cup White rice rinsed and drained
2 tbsp Rice wine vinegar
4 Nori seaweed sheets
8 oz Lump crab meat
2 tsp Lemon juice
1/4 cup Oyster sauce
2 tbsp Reduced-sodium soy sauce or more if needed
4 tbsp Seasoned Panko bread crumbs or more if needed
Sesame seeds white or black
4 tbsp Sweet chili sauce

US Customary - Metric

Instructions

In a bowl mix together the onion, sugar, and red wine vinegar. Let sit until ready to use then drain well before using.
Cook the rice according to the instructions on the package. Drain any excess water if needed and place into a bowl. Season with salt and pepper. Stir in rice wine vinegar to taste. Let sit to cool.
Lay the nori sheet shiny side up on the sushi mat Dampen your hands (this will prevent the rice from sticking to your hands), and spread a layer of the cooled rice onto the nori. Cover as much of the middle from side to side as you can, its ok to leave a half inch of the top and bottom bare. Gently flip the nori over rice side down. Place a strip of crab meat from side to side and drizzle with lemon juice.
Using the sushi mat fold the end closest to you over the crab, then gently pull back towards you to tighten the roll. Slowly roll the nori the rest of the way making sure its tight and compressed. (Repeat this process with any additional sushi rolls). Then set the rolls aside on a dry cutting board.
In a bowl whisk together the oyster sauce and soy sauce (as needed) to thin it out until its smooth and not super thick.
Slice the sushi rolls into about 3/4 inch thick pieces, top with panko breadcrumbs, sesame seeds, and pickled red onions. Drizzle with oyster soy sauce glaze and sweet chili sauce.

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