Tokyo Sioux Falls

Herb Crab Salad Maki-Sushi with Tempura Shrimp Hand Rolls


– Master Sushi Rice
– 4 cup sushi rice (Calrose/short grain)
– Water as needed
– 1 cup rice wine vinegar
– 1/4 cup mirin
– 1/2 cup sugar

Herb Crab Salad:

– 1/2 tbs honey
– 1/2 tbs Dijon mustard
– 1/2 x lemon juiced
– 1/2 tbs canola oil
– 1/2 lb fresh picked crab
– 1/4 cup chopped cilantro
– 1/4 cup chopped flat-leaf parsley
– 1/4 cup basil chiffonade
– 1 x shallot minced
– Salt to taste
– Freshly-ground white pepper to taste
– 4 x yaki-nori sheets
– Tempura Shrimp Hand Rolls

– 1/4 cup julienned gari (pickled ginger)
– 1/4 cup toasted sesame seeds
– 1/4 cup chopped green scallions
– Soy Syrup
– Wasabi Oil


– Wash rice at least 3 times or until water is clear. Fill rice cooker with water to about 1-inch over rice. I highly recommend a rice cooker – there’s a reason more than 2 billion people in Asia use them.
– Slowly heat vinegar, mirin and sugar until very hot but not boiling. Fold in ’su’ (vinegar and sugar) with the hot rice, add enough so that the rice has a tart/sweet taste. Rice should be shiny, not mushy. Carefully clean inside rim of bowl with damp cloth, cover and let rest for 30 minutes.
For the Herb Crab Salad: In a bowl whisk together honey, mustard, lemon juice and oil. Add crab, herbs and minced shallot. Season with salt and pepper and check flavor.
– Lay nori, shiny-side down on sushi mat and lightly pat on rice on bottom half of nori, 1/4-inch thick. Place crab filling 2/3 up on rice. Roll, moisten end to seal and let rest.
For plating: On a huge white platter, drizzle Soy Syrup, Wasabi Oil, sesame seeds, gari and scallions all over. Slice maki-sushi using both bias and straight cuts. Place Tempura Shrimp Hand Rolls leaning against sushi. Enjoy.
Tokyo Sioux Falls
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