I made crab cakes, using a recipe I posted some time ago . From one container of crab meat, I made 5 cakes. We ate two immediately but three were left (see below). This time, I made the crab cake with sautéed onion, shiitake mushroom, jalapeño pepper and fresh dill. I also added Meyer lemon zest (micro-grated), lemon juice and seasoned it with a splash of Worcestershire sauce, salt and pepper and bound it with panko, dijon mustard and mayonnaise.
Since we had gotten the crab meat to make California roll, my wife suggested we could (sort-of) stick to our original objective by using the crab cakes to make scattered sushi ちらし寿司. Also, we had discovered, on our last trip to Japan, that ingredients such as tuna salad made with mayonnaise work really well with sushi rice. So since the crab cakes included mayo, my wife thought they should work well over the sushi rice. She made fresh rice for the occasion and I made it into sushi rice. First, I warmed the crab cakes in the toaster oven and the broke them into small chunks on the sushi rice.
Taking the cue from California rolls, I also added cubes of avocado, dressed in lemon juice and a bit of mayonnaise.
Since perilla has started coming out in profusion in our herb garden, I added a chiffonade of perilla 青じそ.
Finally, I topped it with thin strips of nori.
We had this on our day off as an ending “shime” dish. As my wife predicted this was really good. We thought that since it was a shime, the amount of rice may be too much but it tasted so good we couldn’t stop and ended up eating the whole thing. As opposed to just using crab meat as is done with classic California roll, using crab cake added more complex flavor dimensions and texture. For this, we switched to our “Tengumai daiginjo” sake 天狗舞大吟醸酒.