Molded Sushi With Unagi And Spicy Crab Recipes

Steps:

• To prepare the rice, place the rice in a bowl and rinse well. Repeat until the water runs clear. Set the konbu in the bottom of a rice cooker. Place the washed rice on top of the konbu and add the water. Turn the rice cooker on.
• In a small bowl, whisk together the vinegar, sugar, and salt until dissolved.
• When the rice cooker turns off, allow the rice to sit for 10 to 15 minutes. Scoop the rice into a bowl ; discard konbu. Sprinkle the vinegar mixture over the rice. Mix with a rice paddle or wide wooden spoon while fanning the rice to cook. Taste and adjust the seasoning with vinegar if necessary.
• In a bowl, combine the mayonnaise, miso, teriyaki sauce, and sriracha and mix well. Add the crab and stir well.
• Preheat the broiler. To assemble, line a wood sushi mold with plastic wrap, over lapping the edges and sides. In batches, line the mold with rice, press firmly, and top with a layer of unagi, then another layer of rice. Press down the rice with the top of the mold so that it is evenly packed.
• Unmold the mixture, remove the plastic wrap, and craefully transfer the sushi directly onto a broiler pan. Spoon the crab mixture over the top and place under the broiler for 5 to 10 minutes, until browned. Remove from tghe broiler and allow to cool for 1 to 2 minutes.
• Cut sushi into serving-sized pieces and arrange on 4 plates. Garnish with caviars, micro-greens, mushrooms, and nori strips and drizzle with kabayaki sauce. Serve immediately.
• NOTE: If you cannot get a wooden sushi mold, an 8-inch square cake pan lined with plastic wrap can be used instead.