The Art of Eating Well
MAKES 10–12 PIECES
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.
You Will Need
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.
Wash the cucumber and remove one end. Cut the
cucumber into even 2.5 cm thick slices.
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.
Distribute the crabmeat mixture between each
cucumber roll. Finish with a sprinkle of sesame seeds
and serve with the tamari,wasabi or pickled ginger.