Prep 20 mins
Cook 0 mins
This recipe was featured on week 35 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Bouvet Island is my 34th stop. Bouvet Island is a remote, uninhabited island near Antarctica, and sushi is often served aboard the ships that take explorers to this remote destination.
- Mix the crab with the mayo. Set aside.
- Cover your sushi mat with plastic wrap to prevent sticking, and lay it on your work surface so the slats are horizontal. Get a little bowl of cold water and place it next to the mat.
- Take one sheet of nori and place it shiny-side down on the mat. Take a handful of rice and spread it over the nori sheet, using the water in the bowl to keep your fingers wet. Try to get the rice as close to the edges of the nori as you can, while leaving a half-inch or so strip at the top.
- Spread a thin line of the crab mixture across the length of the nori, a couple of inches from the bottom of the sheet. Top with the spears of cucumber and apple.
- With your sushi mat, roll the nori sheet away from you, pressing down with the mat to make a tight roll. You'll need to keep repositioning the mat and the plastic wrap so it doesn't get rolled into the sushi.
- Keep rolling, using the mat to make the roll tight. When you get to the end, remove the mat.
- Cut the roll in two, then cut each of the halves in two. Now cut each quarter in two. You should have eight evenly sized pieces.