Beer rice stuffed with fresh crabmeat

Trust us when we say rice and beer make for a refreshing match. Adding crabmeat gives the dish a sweet tinge of flavour and extra texture.

Serves 6-8
Prep time 25 minutes
Cook time 25 minutes

Beer mayonnaise
½ cup light beer
2 tbsp sweet mayonnaise
pinch salt, sugar and freshly
cracked pepper
1 tsp malt vinegar

Beer sushi rice
1 cup good quality sushi rice, washed and drained
½ cup water
1 tbsp toasted sesame seeds
½ cup butternut squash, peeled and sliced into small cubes
½ cup beer
pinch salt and sugar

Crabmeat mix
15g white onion dice (presoaked in ice water)
30g cooked fresh crabmeat
2 tsp cider vinegar
pinch salt, sugar and pepper

Garnish
5g spring onion, sliced
5g seaweed strips
20g red pickled vegetable strips

• Heat up beer in a pot. Reduce to half. Let it cool and set aside.
• Combine all the ingredients for the beer mayonnaise together and whisk into a smooth texture. Set aside.
• To make beer sushi rice: combine all its ingredients in a rice cooker. Cook the rice for 20 minutes.
• Combine all the ingredients for the crabmeat mix. Set aside.
• Roll sushi rice into individual balls. Top with crabmeat mix and serve beer mayonnaise on the side.

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