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Salmon and Crab Sushi – Save a Fortune and Make the BEST Sushi from Scratch

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We have sushi on a monthly basis. Deep fried, sweet potato, shrimp, Avocado roll and more. The night before we left for our family vacation, the family decided to have Salmon and Crab Sushi for dinner.

The kids really love having Sushi, and in addition to loving Sushi, we also love Hibachi. While on our vacation to South Dakota, we went to a Hibachi and Sushi restaurant. Who doesn’t love a little fire?

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Published September 13, 2022
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Family Vacation Time

While on vacation, we passed through a city with a great Hibachi restaurant and couldn’t pass up the opportunity for an entertaining dinner. Stay tuned for a future recipe where I make a recipe for Miso Soup.

In addition to Hibachi, we ordered a boat of sushi! All four kids enjoyed the soup, steak, chicken and sushi.

Please excuse the blurriness… the restaurant lighting was not working with my phone. Matthew was even working at avoiding pictures on vacation.

Steak and shrimp go well with a giant sushi boat!

We have made Sushi in the past. Check out a recipe for Crab Sushi by clicking the link below.

And when you want the PERFECT rice recipe, look no further than Simply Ming’s recipe for Sushi Rice.

Simply Ming: Secrets of how to make perfect rice – Bing video

Recipe

Ingredients

1 Cucumber
Carrot
2 packs of Crab; Leg style
Cream Cheese
1 Avocado
Eel Sauce
Soy Sauce
Salmon

Directions

1. Begin to prep your ingredients by first rinsing the sushi rice and then add water and a drop of Sesame Oil. Then, bring to a boil. Once boiling, reduce the heat and cover, simmering for 20 minutes until done.

2. On a cutting board, rinse the cucumber and carrot and then peel the skin and peel each with a vegetable peeler.

3. Open the packages of crab and then place them on the cutting board with the sliced carrots and cucumbers. When also doing Salmon Sushi, we like to have the option for another ingredient so our kids can learn the different variety and textures of the fish.

4. While the rice is cooking, make your own sauces! Siracha Mayo is so easy to make by adding 1/4 cup Mayo with 1/4 cup Siracha. Then whisk well to combine.

5. Heat a cast iron skillet on medium heat and then season the salmon with salt and place it skin-side-up and sear for 3-5 minutes.
Then, using a spatula, flip the salmon and sear skin-side-down for an additional 2 minutes or until the salmon is cooked.

6. Once the Salmon is done, remove it from the cast iron skillet and place it onto a plate and then remove the skin.

Prep the Wrap

7. Place a sushi wrapper on a cutting board and then using a butter knife, add cream cheese to one side.

8. Using a spoon, spread sushi rice over the entire seaweed wrap in a thin layer.

9. Time to add the Sushi ingredients. Lay pieces of crab, cucumber, avocado and also Salmon on top of the rice.
Make sure to not overload the sushi!

Roll the Sushi

10. Then wrap the sushi nice and tight, rolling from one end to the end with the cream cheese.
Then let the Salmon and Crab Sushi rest, seam side down, for 5 minutes before cutting.

11. Use a sharp knife and then slice the Salmon and Crab Sushi into 1/3-inch-thick pieces.

12. Plate the Salmon and Crab Sushi and then drizzle with Siracha Mayo, Eel sauce and enjoy!
~Monica

Salmon and Crab Sushi Recipe

Salmon and Crab Sushi Ingredients

1 Cucumber
Carrot
2 packs of Crab; Leg style
Cream Cheese
1 Avocado
Eel Sauce
Soy Sauce
Salmon

Salmon and Crab Sushi Directions

1. Rinse the sushi rice and then add water and bring to a boil. Once boiling, reduce the heat and cover, simmering for 20 minutes until done.
2. Rinse the cucumber and carrot and then peel the skin and peel each with a vegetable peeler.
3. Open the packages of crab and then place them on the cutting board with the sliced carrots and cucumbers.
4. While the rice is cooking, make your own sauces! Siracha Mayo is so easy to make by adding 1/4 cup Mayo with 1/4 cup Siracha. Then whisk well to combine.
5. Heat a cast iron skillet on medium heat and then season the salmon with salt and place it skin-side-up and sear for 3-5 minutes. Then, using a spatula, flip the salmon and sear skin-side-down for an additional 2 minutes or until the salmon is cooked.
7. Place a sushi wrapper on a cutting board and then using a butter knife, gently add cream cheese to one side.
8. Using a spoon, spread sushi rice over the entire seaweed wrap in a thin layer.
9. Time to add the Sushi ingredients. Lay pieces of crab, cucumber, avocado and also Salmon on top of the rice. Make sure to not overload the sushi!
10. Then wrap the sushi nice and tight, rolling from one end to the end with the cream cheese. Then let the Salmon and Crab Sushi rest, seam side down, for 5 minutes before cutting.
11. Use a sharp knife and then slice the Salmon and Crab Sushi into 1/3-inch-thick pieces.
12. Plate the Salmon and Crab Sushi and then drizzle with Siracha Mayo, Eel sauce and enjoy!
~Monica

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