was in Whistler not long ago and we ordered some sushis from a place called Nagomi Sushi. It was absolutely delicious, but my favorite ones were called “Kani blossoms”. These little pieces of heaven are made with a very small amount of rice sushi, wrapped in fresh beautiful red tuna + avocado and topped with delicious crab meat, mixed with a bit a mayo, some tobiko & tempura bits.
Back at home, I was obsessed with recreating these wonderful little bites to enjoy as an hors d’oeuvre or an appetizer.
Well that was quite easy and I think that they taste pretty authentic! Not only were they absolutely amazing (I am drooling just thinking about it now), but they are actually quite easy and quick to prepare. Win-Win!
The only real “secret” to this recipe is to use really fresh, great quality ingredients and voilà!
- - 3/4 cup of sushi rice (thoroughly rinsed, cooked according to packaged and seasoned with sushi rice seasoning);
- - 230 gr. fresh sushi-grade red tuna (about 1/2 lb), cut into strips of about 1/4 inch thick by 3 inches long. (The tuna piece should be about 1 inch thick, so you should have rectangle pieces of 1"X3")
- - 1/2 avocado, cut into strips
- - 120 gr. crab meat (1/4 lb)
- - 2 tbsp real mayo
- - 2 tbsp tobiko
- - 1 tsp sriracha sauce (optional)
- - 1 tsp soya sauce
- - 1 green onion, finely chopped
- Let the rice cool down a bit before using. Wet your hands a little bit and make little balls of rice (about 1/2 inch diameter).
- In a small bowl, mix the last 6 ingredients together to form your carb mix. set aside.
- On a clean work surface, lay down a piece of tuna, add a strip of avocado on top and put the rice ball in the middle. Roll the tuna and avocado around the rice ball to form a cylinder.
- Top with about 1-2 tbsp of crab mix and sprinkle with more tobiko and some tempura bits (if you have some).
- You can serve the pieces with a bit of light soya sauce (I use Kikkoman)
- Enjoy immediately.