Jersey Royal Potato and Crab Sushi Rolls

A delicious and unique take on sushi, featuring the creamy sweetness of Jersey Royal potatoes and the delicate flavour of Jersey Crab.

Prep Time

20 minutes

Total Time

45 minutes

Calories

685 kcal

Difficulty

Medium

Equipment

4 items

Cost

£5.23/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Gluten-Free•Dairy-Free

Mood:

Comfort Food

Ingredients

Servings

2cupsSushi Rice(Short-grain sushi rice)

£2.50

2cupsWater(For cooking the rice)

3tablespoonsRice Vinegar(Seasoned rice vinegar preferred, or add sugar and salt to taste)

£0.30

1tablespoonSugar(If using unseasoned rice vinegar)

£0.05

0.5teaspoonSalt(If using unseasoned rice vinegar)

£0.01

500gramsJersey Royal Potatoes(Small to medium sized, scrubbed)

£2.75

200gramsJersey Crab Meat(Freshly cooked and picked)

£10.00

1Avocado(Ripe but firm, sliced)

£1.20

0.5Cucumber(Deseded and julienned)

£0.40

5sheetsNori Seaweed Sheets(Sushi nori)

£2.00

to tasteSoy Sauce(For dipping)

£0.20

to tasteWasabi(Optional, for serving)

£0.50

to tastePickled Ginger(Optional, for serving)

£1.00

Total Cost

£20.91

£5.23 per serving

Instructions

1.
**Prepare the Rice:** Rinse the sushi rice in a fine-mesh sieve until the water runs clear. Cook the rice according to package directions, either in a rice cooker or on the stovetop. Typically, this involves simmering the rice with water for about 15-20 minutes, then letting it rest for 10 minutes.
2.
**Season the Rice:** While the rice is cooking, prepare the rice vinegar mixture. In a small bowl, combine the rice vinegar, sugar, and salt. Stir until the sugar and salt are dissolved. Once the rice is cooked, gently transfer it to a large bowl. Pour the vinegar mixture over the rice and gently fold it in, being careful not to crush the grains. Allow the rice to cool slightly.
3.
**Cook the Potatoes:** Steam or boil the Jersey Royal potatoes until they are tender but still hold their shape (about 15-20 minutes). Let them cool slightly, then slice them into thin rounds.
4.
**Assemble the Rolls:** Place a sheet of nori on a bamboo sushi rolling mat. Spread a thin, even layer of sushi rice over the nori, leaving about 1 inch of space at the top edge of the sheet. Moisten the empty space with a little water – this will help seal the roll.
5.
**Add the Filling:** Arrange a line of potato slices horizontally across the rice, about one-third of the way from the bottom edge. Top the potatoes with a layer of crab meat, followed by slices of avocado and julienned cucumber.
6.
**Roll the Sushi:** Using the bamboo mat, carefully roll the sushi into a tight cylinder. Start from the bottom edge and roll upwards, keeping the filling tucked inside. Once the roll is complete, firmly press the mat around it to help seal the roll.
7.
**Slice and Serve:** Using a sharp, dampened knife, slice the sushi roll into 6-8 pieces. Clean the knife between each slice to prevent sticking.
8.
**Serve:** Arrange the sushi rolls on a plate. Serve with soy sauce, wasabi, and pickled ginger, if desired.

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My Notes

Nutrition Information

Nutrition per serving (425g)

685 kcal / 2866 kJ

Carbs

108g

42% of RDA

Fat

19g

27% of RDA

Protein

31g

62% of RDA

Detailed Breakdown

Fibre

9 g

30% of RDA

Sugar

15 g

17% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

To prevent the rice from sticking to your hands, keep a bowl of water nearby and wet your hands frequently.

For a vegetarian option, replace the Jersey Crab with marinated tofu or more avocado and cucumber.

You can add a sprinkle of toasted sesame seeds to the rice before rolling for added flavor and texture.

Cooking Equipment

Rice Cooker or Saucepan

Steamer (optional)

Bamboo Sushi Rolling Mat

Sharp Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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