Crab Stick Maki Rolls
Not Flying Fish Roe Maki! I Made Crab Stick Maki 🙂
When you hear ‘Maki’, you probably think of flying fish roe maki, right? Today, I tried making Crab Stick Maki using crab sticks instead of flying fish roe. Let’s make Crab Stick Maki together!
Ingredients
- Seasoned seaweed sheets (Jomi-gim) – appropriate amount
- Plain roasted seaweed sheets (Dol-gim) – appropriate amount
- Bean sprouts – as much as you like
- Pickled radish for kimbap – appropriate amount
- Wasabi – a little
- Soy sauce – 1 tablespoon
- Sesame oil – 2 tablespoons
- Crab sticks – 4 pieces
- Disposable gloves – 2 pairs
- Cooked rice – 2 bowls
Cooking Instructions
Step 1
Here are the ingredients needed to make Crab Stick Maki.
Step 2
First, cut the pickled radish for kimbap into bite-sized pieces suitable for maki rolls and set aside. Gently shred the crab sticks along their natural grain. This will enhance the texture when you bite into the maki.
Step 3
To the 2 bowls of prepared cooked rice, add 2 tablespoons of sesame oil. Measure using a tablespoon as a reference.
Step 4
Put on disposable gloves and gently mix the rice and sesame oil with your hands until well combined. Make sure not to mash the rice grains.
Step 5
Now you have your seasoned rice for maki! You don’t need to add salt separately because we’ll be dipping it in soy sauce later, which will provide enough saltiness. Enjoy the fragrant sesame-scented rice!
Step 6
Now, let’s officially start making the Crab Stick Maki! Wash the bean sprouts and have them ready. Their crispness will add a delightful contrast to the soft ingredients.
Step 7
Let’s start by making the maki with plain roasted seaweed (Dol-gim) first. Lay one sheet of Dol-gim flat.
Step 8
Shape the rice into a log and place it on the seaweed sheet, keeping in mind that you’re making rolls. Spreading it about two-thirds of the way up the seaweed will make rolling easier.
Step 9
Gently place one strip of the prepared pickled radish on top of the rice.
Step 10
Add a portion of the bean sprouts on top of the radish.
Step 11
Roll it up tightly, just like making kimbap! Carefully tuck in the ingredients as you roll to create a neat maki.
Step 12
It looks like a beautiful bouquet of seaweed! Such an appealing presentation.
Step 13
Now, let’s make maki using the savory seasoned seaweed (Jomi-gim). Lay one sheet of Jomi-gim flat, just as before.
Step 14
Since Jomi-gim sheets are usually smaller than Dol-gim, use a bit less rice and spread it thinly to match the size.
Step 15
Place the pickled radish and bean sprouts on top of the rice, just like you did with the Dol-gim.
Step 16
Roll it up tightly. And voilà! The maki made with seasoned seaweed is also complete. Continue making the maki using the same method.
Step 17
Here we have maki made with half Dol-gim and half Jomi-gim! It’s great to have variety.
Step 18
Even without the crab sticks yet, these maki rolls look delicious!
Step 19
Finally, place the shredded crab sticks on top of the maki rolls.
Step 20
The Crab Stick Maki looks like a collection of flower bouquets gathered together!
Step 21
To finish, prepare a dipping sauce by mixing soy sauce with a bit of wasabi, according to your preference. The Crab Stick Maki is now complete!
Step 22
I tried the mini maki made with Jomi-gim first. They are the perfect bite-sized morsels! Even though the rice was only seasoned with sesame oil, the pickled radish provided just the right amount of saltiness, making them perfectly balanced and not bland at all.
Step 23
Next, I tried the maki made with Dol-gim. The nutty flavor of the Dol-gim combined with the sweet crab and crisp radish was absolutely delicious! Dipping them in the soy sauce mixed with wasabi was heavenly.
Step 24
As you can see, you can make delicious maki with crab sticks even without flying fish roe! The ingredients are simple, so why not try making them yourself and enjoy!
