Crab, pear, and smoked duck sushi burger
Prep Time
Cooking Mode
1 nori sheet
250 mL (1 cup) cup cooked sushi rice
1 package cup tempura flour
150 mL (⅔ cup) cup water
1 package oz panko breadcrumbs
Sufficient amount oil for frying
1 package oz snow crab meat
2 yellow pears diced
6-7 smoked duck magret thin slices finely chopped
15 mL (1 tbsp.) tbsp. chopped fresh tarragon
15 mL (1 tbsp.) tbsp. Cuisine Poirier mayonnaise
15 mL (1 tbsp.) tbsp. Sushi à la Maison spicy mayonnaise
1 nori sheet
250 mL (1 cup) cup cooked sushi rice
1 package cup tempura flour
150 mL (⅔ cup) cup water
1 package oz panko breadcrumbs
Sufficient amount oil for frying
1 package oz snow crab meat
2 yellow pears diced
6-7 smoked duck magret thin slices finely chopped
15 mL (1 tbsp.) tbsp. chopped fresh tarragon
15 mL (1 tbsp.) tbsp. Cuisine Poirier mayonnaise
15 mL (1 tbsp.) tbsp. Sushi à la Maison spicy mayonnaise
Directions
1Cut nori sheet into 4 identical squares. Cut each square into a circle.
2Use fingers to spread rice grains out onto each nori round
3Whisk together the tempura flour and water in a small bowl until texture is smooth like thick pancake batter. Dip each nori round in tempura batter, then coat with panko breadcrumbs.
4In a pot of oil or a deep fryer heated to 180°C (350°F), fry each nori round for about 3 minutes, until golden brown and crispy. Place onto paper towel and let sit.
5Mix together all ingredients in a bowl and then place this mixture between the nori rounds to form two "burgers".
6Visit IGA.net/sushi to learn how to prepare sushi rice.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note