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45 mins

The Art of Eating Well

Rice-free sushi?We love sashimi (that’s just the raw fish), but you need to
be able to access high-quality and super-fresh fish – something that most
of us can’t really do. So, our Cucumber Maki Crab Rolls are a great faux
option. They are perfect for entertaining and there’s no rolling technique
needed either – it’s actually a pretty easy dish despite its creativity!

This is a good way of using up leftover poached or smoked salmon. It’s
also a nice way of eating the expensive treat of some crab as a little goes
a long way once you’ve mixed it with the other ingredients. Avocado is a
must and so is a mayonnaise. An old-school melon baller will give you an
easier job and a neater finish.

Posted by Ebury Publishing Published See Ebury Publishing's 77 projects » © 2018 Jasmine Hemsley · Reproduced with permission. · The Art of Eating Well by Jasmine & Melissa Hemsley (Published by Ebury Press £25).
  • Step 1

    Drain any liquid from the crab and put it in a bowl
    with the avocado, spring onion, mayonnaise, lime juice
    and a pinch of salt. Mix very carefully to avoid crushing
    the ingredients and then stir in the chilli, to taste.

  • Step 2

    Wash the cucumber and remove one end. Cut the
    cucumber into even 2.5 cm thick slices.

  • Step 3

    Use a small knife to carefully cut out the flesh
    from the centre of the cucumber, leaving just a few
    millimetres of flesh all the way around.We found the
    neatest way was to use a melon baller to scoop the
    seeds out, leaving the bottom of the cucumber intact.

  • Step 4

    Distribute the crabmeat mixture between each
    cucumber roll. Finish with a sprinkle of sesame seeds
    and serve with the tamari,wasabi or pickled ginger.

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