California maki with crab and goat cheese from Geneviève Everell Recipe

Name: California maki with crab and goat cheese from Geneviève Everell
Prep time: 20 min
Total time: 20 min
Yield: 2 makis californiens (20 bouchées)
Ingredients: 500 mL (2 cups) fresh crab meat; 60 mL (¼ cup) mayonnaise; 15 mL (1 tbsp.) spicy sauce like sambal oelek; 1 Asian pear, diced; 1 green onion, finely sliced; 250 mL (2 cups) cooked sushi rice; 2 nori sheets; 80 mL (¹/³ cup) Chèvre des neiges cheese with honey; ½ avocado, sliced; ½ cucumber, julienned; 250 mL (1 cup) arugula; 15 mL (1 tbsp.) toasted sesame seeds

Ingredients

500 mL (2 cups) fresh crab meat
60 mL (¼ cup) mayonnaise
15 mL (1 tbsp.) spicy sauce like sambal oelek
1 Asian pear, diced
1 green onion, finely sliced
250 mL (2 cups) cooked sushi rice
2 nori sheets
80 mL (¹/³ cup) Chèvre des neiges cheese with honey
½ avocado, sliced
½ cucumber, julienned
250 mL (1 cup) arugula
15 mL (1 tbsp.) toasted sesame seeds

	PREP TIME 20m	TOTAL TIME 20m
YIELD 2 makis californiens (20 bouchées)

Instructions

Shred crab meat in a bowl and mix with mayonnaise, spicy sauce, diced pear, and green onion.
Make the California maki base.
Spread goat cheese in middle of the nori sheet.
Place the crab mixture in middle of the nori sheet on top of the cheese.
Place cucumber and arugula at the top of the mixture, and the avocado slices at the bottom.
Roll it up and then use the sushi mat to shape the roll.
Garnish with sesame seeds and cut into pieces.