Demitasse Sushi – or Deconstructed Sushi.
I went to the local fish monger today. In stock was fresh coho salmon, fresh halibut and a few other delectables like fresh sturgeon! While I was there picking out our fish for dinner, they were cleaning Dungeness Crab. OH! I LOVE it! It also makes the perfect sushi rolls. It was semi-sunny mid morning, so I thought a little sushi making was in order. After all, I had cucumber, avocado, nori (seaweed) wraps, and rice all at home, so why not?
By the time I got back to the house after my million-errand marathon, the sun had come out and it is proving to be a glorious day. Even the dog is sun tanning in the living room and didn’t come running when he saw the market bags like usual! It was far too gorgeous for me to waste time making sushi rice, that’s for sure! But I couldn’t get the flavor for that crab roll out of my mouth! So.. I resorted to the next best thing: Deconstructed Sushi. LOL! If there even is such a thing – but there is now!
By the time I got started (after putting away the market goodies, etc), I realized that my cucumber had seen better days – so that was out, sadly. But the rest of the goodies were still good to go. I prepared my “Deconstructed sushi” and served it in demitasse cups ringed with rice crackers and nut things. Perfectly suited for a tall glass of lemonade, a good novel and the back deck in the sunshine.
Demitasse (“deconstructed”) Sushi
6 ounces fresh dungeness crab meat
1/3 ripe avocado, diced/smashed into small pieces
2 Tablespoon mayonnaise
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon garlic & onion seasoning
1/4 nori wrap sheet, cut into thin tiny strips or shaved thinly
rice crackers and nut thin crackers
- Mix the crab meat with the mayo, avocado and seasonings.
- Mix in 1/2 of the nori shavings.
- Spoon into demistasse cups and sprinkle the top with the remaining nori shavings.
- Circle the saucer with crackers.
Take out on to the deck with a large glass of lemonade and relax. Making sushi is hard work, ya know! =)
Enjoy!