Breakfast/Brunch Main Dish For School

U.S. Crinkle Cut with Crab Stick & Vegetable Mayo Sushi

  • Ready Time: 60min
    No Reviews
  • Prep Time: 10min
    Cook Time: 50min
  • Serves: 1 - 2
Share on Print


Let's make U.S. Crinkle Cut with crab stick & vegetable mayo sushi. Perfect for a family and friends get together this holiday season! It is simple and delicious!


Ingredients for the Filling

  • 80grams : U.S. Crinkle Cut Fries
  • 200grams : Sushi rice
  • 100grams : Crab sticks
  • 20grams : Green lettuce
  • 50grams : Carrots (batonetted)
  • 60grams : Mayonnaise
  • 2 sheets : Nori seaweed
  • 35ml : Kikkoman soy sauce

Ingredients for Sushi Rice

  • 200grams : Japanese sushi rice
  • 20ml : Rice vinegar
  • To taste : Salt
  • To taste : Sugar

Prep Time: 10min | Cook Time: 50min


Instructions for sushi rice :
1. Wash the rice with some water twice
2. After washing the rice thoroughly, add some water at the same level of the rice
3. Cook for 30 to 40 minutes with rice cooker or steamer
4. When the rice is cooked, mix with some vinegar, sugar and salt
5. Mix well and let it cool down for 2 to 3 minutes

Instructions for the filling:
1. Fry the U.S potatoes and set them aside
2. Blanch the carrots and reheat the crabmeat
3. Lay the rice on the seaweed, stuff with some lettuce, potatoes, crab sticks, carrots
then top with mayonnaise and roll it nicely and firmly
4. Slice the sushi roll into pieces

Instructions for plating:
1. Place the sushi on a plate and garnish with some lettuce and mayo sauce
2. Serve with Kikkoman soy sauce and some wasabi
3. It can be served as an appetizer, main dish or a snack


Be the first to review this recipe by clicking the button below

Review This Recipe

Enter your name. This will be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.