‘Millionaires’ California Maki
California maki is broadly defined as a maki roll with crab meat, avocado, cucumber and mayonnaise.
This version is a crab feast using 2 kinds of crab and tiger prawns. This recipe works with any local prawns and crab, so can be adjusted to what is in season and available locally. Soft Shell crabs can be found in Asian supermarkets and normally come frozen in boxes of 10 to 12 piece, if not available fresh from your fish monger. For crab meat in the UK I recommend Henderson Seafood based in Paignton, Devon for the most delicate sweet hand picked crab meat. Delivery across London with HendersonToHome.
Serves 4 or make 4 maki totaling 32 pieces for canapes
600 grams sushi rice
4 full sheets of nori, cut to size of ¾ full sheet
10 grams black sesame seeds
10 grams white sesame seeds
100 gram of crab claw meat
4 soft shell crab
8 tiger prawns
80 grams of rocket leaves
100 ml Japanese Mayonnaise (or good quality mayonnaise)
20 ml kimchee or sriracha chili sauce
100 grams OO wheat flour + extra for dusting
100 sparkling water
1 tbsp. corn flour
1 tsp. bicarbonate of soda
50 grams of corn flour
1-liter rapeseed oil
Flaky sea salt
First defrost tiger prawns and soft shell crab overnight in the fridge.
To make the sushi rice follow instructions here. To make the tempura batter add ice cold sparkling water to a jug, followed by the bicarbonate of soda, the OO and corn flour. Gently mix the batter by stabbing a whisk up and down without the temptation of whisking. Small flour lumps and air bubbles is beneficial to the batter and it should have the thickness of single cream. Now leave to rest in the fridge whilst preparing the remainder of the ingredients.
To prepare the prawns remove the heads and peel the prawns by removing the ‘jacket’, but leaving the tail on the end part. To divein the prawns gently pull out the intestine from the top of the prawn and rinse the prawns. Now ‘break’ the prawns in to places on their bow by pressing them down on the chopping board, this is to lengthen and make the prawn straight, then leave to dry on a piece of kitchen towel. To clean the soft-shell crabs, lift the soft skin covering the body and remove any gunk beneath it, rinse in cold water and leave to dry on a piece of kitchen towel too. Rinse the rocket and leave to dry in a colander. Mix the mayo with the kimchee. Check the crab claw meat for any small pieces of bones or shell, but be try to keep the chunky pieces intact.
Now to fry the crab and prawn: first heat the oil in a wok to 180 degrees. Dust the soft shell crab in the corn flour and fry for 2-3 minutes until crisp, place on a piece of kitchen towel and season with sea salt. Dust the tiger prawns in flour and then dip in tempura batter, fry until crisp and golden, place on a piece of kitchen towel and season with sea salt.
Wrap you rolling mat in cling film and have all your ingredients ready to roll.
Place a piece of nori on the rolling mat and spread 120 gram of sushi rice across the nori leaving 2 centimetres uncovered at the top. Sprinkle with black and white sesame seeds and turn the sheet over. Carefully align the filling ingredients horizontally across the middle of the nori sheet starting with a smear of the chili mayo and then top with 25 grams of crab meat. Add 2 tempura prawns so that the tails hang slightly over either edge of the nori, repeat with the soft shell crab and finally place ¼ of the rocker on top. Now tightly roll the maki by lifting the bottom edge and wrap around the filling to seal the roll, press down firmly with the rolling mat and continue rolling until it is fully closed.
Repeat process a further 3 times. To serve, cut the roll into 8 pieces and arrange on a platter or plate with a nice helping of spicy mayo on the side.
Below is the classic California Maki with Crab Meat, Avocado, Cucumber and Yuzu Mayo
