Mushy sushi surimi texture?

I've noticed a difference between most places when I go out for sushi compared to when I make it myself.

The crab sticks / surimi in maki rolls when I go out seem to have a much more mushy texture - however, I haven't found much information on what to do differently to achieve this.

Could it be that they chop it up and mix it with mayo or something?

sushi japanese-cuisine

Best Answer

You can kind of knead them a little with your hand. Just roll them on the board to break up the "fibers"

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Answer 2

Since surimi is made of finely chopped fish reassembled and kept together (usually with additives), I suppose you can blend a few sticks and then recompose them, maybe adding a natural thickener like egg or cornstarch.

Please note that crabmeat and surimi are very different, the first is actually crab while the latter is white-flesh fish shaped to resemble something else, e.g. a claw or a shrimp's tail.

By the way, my suggestion here is to use real raw fish, your sushi will taste great.

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