Recently I have been to Hawaii, on vacation. There was a Japanese restaurant in Waikiki called Daraku that we visited regularly. My favourite dish there was sushi without rice and it inspired me for this recipe.
Cucumber Sushi
Ingredients:
Cucumbers to make 8 pieces, total length at least 30cm/1ft
150g/5oz crab meat
150g/5oz salmon sushi grade
1 seaweed sheet
Wasabi mayonnaise:
1 egg
200ml/6.7foz light olive oil
1 tsp wasabi
2 tbsp soya sauce
1 tbsp lemon juice
Optional: Salmon roe, caviar
Optional: A pinch of cayenne pepper
* a jar and blender stick
Cooking:
1. To make the mayonnaise add all the ingredients to the jar and leave at the room temperature for 30 minutes. Then use the blender and start from the very bottom on high speed first. Then as you see white clouds at the bottom of the jar, reduce the speed to medium and start moving up very slowly. Then make a few circular movements to mix it all.
2. Peel the cucumbers then cut them into 8 pieces, each 2.5cm/1in long. Cut out the middle to make cylinders so that the width of cylinder walls is about 2mm/0.1in.
3. Finely dice the crab meat and mix in about 2-3 tablespoons of the prepared wasabi mayonnaise.
4. Cut the salmon fillet into 8 strip, about 4cm/1.5in long and 1cm/0.4in thick.
5. Insert salmon strip in the middle of the cucumber cylinder and fill in the gap with the crab mix. Press firmly.
6. Decorate each sushi with caviar. Break up the seaweed sheet and serve on a side.
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