• Sandwich & Food to Go News Magazine 
  • 01291 636342

Why not swap salmon or tuna for our MSC Snow crab with this refreshing take on the traditional sushi recipe.

Ideal for lunch, snacking and any food-to-go occasions!


Preparation Instructions

Wash the rice under running water until there is no more starch coming out of it.
Cook the rice in a pan with 1 1/2 cups of water, stirring until the water boils, turn the heat down and cook until the water has been absorbed.
Take the rice out of the pan with a wooden spoon and add the vinegar, salt and sugar. Spread onto a tray to cool down.


  • 2 Royal Greenland snow crab clusters (legs & claws)
  • 2 pieces of nori seaweed
  • 1 cup sushi rice
  • 2 tbsp. rice vinegar
  • wasabi
  • ½ tbsp. sugar
  • ½ tbsp. salt
  • 2 spring onions
  • 2 chives
  • ½ red pepper
  • ½ yellow pepper
  • ½ cucumber



  • Cut the spring onions, peppers and cucumber into strips.
  • Lay a nori sheet on the rolling mat, rough side up, lightly spread the nori sheet with a very small amount of wasabi.
  • Spread the rice over the nori sheet leaving about 1½ cm margin around the outside.
  • Place strips of the vegetables and chives along the rice near to the edge where you will start rolling from.
  • Add some snow crab and pipe a line of mayonnaise. Roll the sushi using the mat to keep the roll tight. Lightly wet the far end of the nori-sheet and press it together. Leave the rolls to one side for 10 mins to settle before cutting them into pieces with a sharp straight edged knife.
  • Serve with soy dipping sauce, wasabi and spring onions.


For more information on Royal Greenland


Web: www.royalgreenland.co.uk

Advertising opportunities with Sandwich & Food to Go News
Get in touch.

Advertising opportunities with Sandwich & Food to Go News

Call Paul Steer on 01291 636342