AuthorBiteSizedSushi with a succulent crab and aligue toppings!
In a pan over medium heat, saute garlic, onions, and siling labuyo in butter and oil until soft and fragrant.
Add aligue and mix until well combined. Remove from heat and add mayonnaise.
Mix in shredded crab to aligue cream and season with salt and pepper.
Combine rice vinegar, sugar, and salt in a bowl until dissolved. Pour mixture onto hot rice and mix until fully cooled and well combined, making sure not to mash the rice grains.
Form sushi rice into small oblongs and wrap seaweed around it (tip: for easier molding, wet hands with clean water).
Spoon aligue crab on top of rice to make sushi. Itadakimasu!
Ingredients
Directions
In a pan over medium heat, saute garlic, onions, and siling labuyo in butter and oil until soft and fragrant.
Add aligue and mix until well combined. Remove from heat and add mayonnaise.
Mix in shredded crab to aligue cream and season with salt and pepper.
Combine rice vinegar, sugar, and salt in a bowl until dissolved. Pour mixture onto hot rice and mix until fully cooled and well combined, making sure not to mash the rice grains.
Form sushi rice into small oblongs and wrap seaweed around it (tip: for easier molding, wet hands with clean water).
Spoon aligue crab on top of rice to make sushi. Itadakimasu!
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