🍤🦀 Chopstix-Style Pearl River Rolls

• porții: About 4-6 rolls

Ingrediente

For the rolls

1 cup RiceSelect Premium Short Grain Rice for Sushi

1¼ cups water

Blue Dragon Vietnamese rice-paper wrappers

Frozen shrimp tempura

Imitation crab

Maryland crab claw meat

Cream cheese

For the sushi rice

1½ Tbsp rice vinegar

1 tsp sugar

¼ tsp salt

This is lightly seasoned so the vinegar doesn’t overpower the roll.

🍯 Your eel-style sauce

¼ cup soy sauce

¼ cup brown sugar

1 Tbsp honey

Instrucțiuni

1. 🍚 Make the sushi rice

Rinse

Put 1 cup sushi rice in a bowl.

Rinse with cold water 3–4 times, draining each time.

Drain well.

Cook

Put rice + 1¼ cups water in a saucepan.

Bring to a boil.

Cover tightly.

Turn heat to LOW.

Cook for 15 minutes.

Turn the heat OFF.

Leave covered for 10 more minutes.

Season

Mix together:

1½ Tbsp rice vinegar

1 tsp sugar

¼ tsp salt

Gently fold it into the warm rice.

Let the rice cool to room temperature/warm, not hot.

2. 🍤 Cook the shrimp tempura

Cook your frozen shrimp tempura according to the package directions.

If you’re using the air fryer, 400°F for about 8–10 minutes is a good starting point, turning halfway—but follow the package if it says otherwise.

Let them cool slightly.

3. 🦀 Make the crab mixture

Pull the imitation crab into thin strips.

Gently combine:

2 parts imitation crab + 1 part Maryland crab claw meat

For example:

½ cup imitation crab

¼ cup Maryland crab

Don’t mash the real crab—we want little pieces of Maryland crab throughout.

4. 🧀 Prepare the cream cheese

Cut cream cheese into thin strips.

About one strip per roll is plenty.

5. 🫓 Soften your rice paper

You don’t need a bamboo mat!

Put warm water in a large shallow dish.

Take one rice-paper wrapper.

Dip it for approximately 5–10 seconds.

Remove it while it’s still slightly firm.

Lay it flat on a clean plate or cutting board.

It will continue softening while you build the roll.

Don’t soak it until it’s floppy.

6. 🍣 Build the roll

Place a thin layer of sushi rice across the lower-middle section of the rice paper.

Then add:

🍤 1 shrimp tempura

🦀 Crab mixture

🧀 Cream cheese

Don’t overfill!

7. 🌯 Roll it — NO sushi mat needed

Think burrito. 😂

Fold the bottom edge over the filling.

Fold the left side inward.

Fold the right side inward.

Roll forward tightly, gently tucking the filling in as you go.

The rice paper should stick to itself and seal.

8. 🔪 Cut

Let the roll sit for 1–2 minutes.

Use a sharp knife and lightly wet the blade.

Cut into 6–8 pieces.

Wipe/wet the knife between cuts if the rice paper gets sticky.

9. 🍯 MAKE YOUR EEL-STYLE SAUCE

Since you LOVE the eel sauce, we’re definitely putting it on top. 😂❤️

Combine:

¼ cup soy sauce

¼ cup brown sugar

1 Tbsp honey

Put everything in a small saucepan.

Heat on LOW and gently simmer for about 5–8 minutes, stirring frequently.

You want it slightly syrupy, not super thick.

Remove from heat and let it cool.

It will thicken more as it cools.

Then drizzle it generously over your finished rolls. 🤤