🦀 Dungeness Crab Nigiri 🦀
Miso-Garlic Mayonnaise, Shiso Leaves, Chives
The sweet ocean-y taste of Dungeness crab is complemented by the fresh herbal notes of shiso leaves – reminiscent of mint, lemon, anise, and basil. The miso mayonnaise adds creamy, nutty, garlicky, and umami characteristics. This two-bite nigiri sushi is a morsel of delight with a complex sweet/savory/herby flavor.
Dungeness crabs get their name from the port of Dungeness, Washington. They are found along the West Coast of North America, typically from Alaska’s Aleutian Islands to Point Conception, near Santa Barbara, California.
Dungeness Crab Nigiri Recipe
Dungeness Crab with Miso-Garlic Mayonnaise
Dungeness crab is a West Coast favorite for its sweet, delicate flavor. Because Dungeness crab is extremely perishable when raw, the crabs have been pre-cooked prior to shipment.
Since frozen Dungeness crab is already cooked, simply thaw in the refrigerator prior to preparing the nigiri. Use the crab as soon as it is defrosted.
Remove the shoulder meat and leg meat from the shells. Roughly shred the leg meat, by hand.
- 3 parts Kewpie mayonnaise
- 1 part white miso, thinned
- garlic, finely minced
Thin miso with just enough warm water to get a sauce consistency similar to the mayonnaise. Mix mayo and miso together. Add a small amount of finely minced garlic to flavor, but not to overpower. Taste for balance.
Mix the crab meat with just enough of the mayonnaise mixture to hold it all together.
- 1 c. short grain rice, cook according to package
- 2 T. rice vinegar
- 1 T. sugar
- 1/2 t. salt
Place vinegar, sugar, and salt in a small bowl. Microwave briefly until hot. Stir to dissolve the sugar and salt. Let cool slightly.
Sprinkle vinegar mixture over just cooked rice and toss to combine. Prepare the nigiri when the rice is barely warmer than room temperature.
- sushi rice
- dungeness crab mixture
- sea salt flakes
- chives, finely chopped
- shiso leaves
Mold the rice by hand into the familiar sushi oblong shape. Apply wasabi to the top side of the rice ball.
Mold the crab mixture by hand to fit over the rice ball. Press the crab mixture over the rice.
Finish with a few grains of sea salt and chopped chives on top. Place nigiri on shiso leaves.
- miso-garlic mayonnaise
- soy sauce
- lemon, very thinly sliced
- pickled ginger (as a palate cleanser)
Serve the crab nigiri with extra miso-garlic mayonnaise, soy sauce, thinly sliced lemon, and pickled ginger on the side.
Eat the crab nigiri wrapped in the shiso leaf by hand. Add extra condiments if desired. Enjoy the layers of flavor!
More Dungy 🦀
Dungeness Crab and Avocado Rice Bowl here
Fire-Roasted Aguachile with Spot Shrimp and Dungeness Crab here