Spicy-Crab-Roll

Spicy Crab Roll

This recipe for spicy crab rolls guides you through making restaurant-quality sushi rolls at home. It’s the perfect option for a fun DIY sushi night at home with family or friends. You’ll be confident in your roll-making abilities with these easy step-by-step instructions on creating this iconic roll from scratch.

This recipe stars U.S.-grown short-grain sushi rice and comes to us from our friend @takestwoeggs in partnership with thefeedfeed and USA Rice.

  • Servings
    5 rolls
  • Prep Time
    20 min
  • Cook Time
    15 min
  • Total Time
    45 min

Ingredients

Sushi Rice:

  • 1½ cup uncooked short-grain sushi rice
  • 2 cups water
  • 3 tbsp unseasoned rice vinegar
  • 1 tbsp sugar
  • 1 tsp salt

Spicy Crab Filling:

  • 9 sticks (5oz) imitation crab meat, thinly sliced
  • ¼ cup Kewpie Mayonnaise
  • 1 tbsp Sriracha
  • ½ tsp lime juice
  • ⅛ tsp sesame oil
  • 1 avocado, thinly sliced
  • 2 Persian cucumbers, julienned
  • 3 Nori Sheets, cut in half
  • Sesame seeds (black and white)

To Serve:

  • Soy sauce
  • Wasabi
  • Pickled ginger

Directions

Prepare Sushi Rice:

  • Cook the rice. Add water and cook the rice in a rice cooker.
  • Add in seasoning. In a small bowl, mix the rice vinegar, sugar, and salt until everything has dissolved. Once the rice is cooked, transfer the rice to a large bowl, pour over the seasoning, and toss until combined.

Prepare Filling:

  • Spicy Crab mixture. Slice the imitation crab into small pieces. Then add the Kewpie mayonnaise, sriracha, lime juice, and sesame oil to a bowl. Use a whisk and mix vigorously together to break up the crab and mix until combined.
  • Slice Avocado. Cut the avocado in half, remove the pit, remove the skin, and cut it into thin slices.
  • Cucumber Sticks: Cut the ends off the cucumber and slice it into sticks.

Assemble:

  • Prepare the workstation. Wrap your bamboo mat with plastic wrap. Have a small bowl of water and a sharp knife at your station.
  • Prepare the nori. Cut your nori sheet in half and spread a thin even layer of about ⅓ cup of sushi rice across the sheet using your hands. Dip your hands in the water to prevent your fingers from sticking to the rice. Press the rice into the seaweed to seal in the rice. Sprinkle the sesame seeds evenly across the rice.
  • Add filling. Flip the nori over so the nori side faces up. Add the spicy crab mixture along the center of the sheet. Then place the cucumber slices and avocado on top of the crab.
  • Roll. Hold the filling with your fingers. Gently lift the bottom edge of the sushi mat and roll the nori over the filling applying light pressure. Stop where the end of the rice is and gently tighten and shape the roll. Roll the plastic over as you roll and apply gentle pressure again to shape and seal. Tightly squeeze the ends of the plastic wrap to keep the filling intact when you slice.
  • Slice. Dip your sushi knife or sharp knife in warm water. Slowly and gently slice the roll. Clean the knife in between each slice for clean slices. Peel off the plastic wrap.
  • Serve. Serve immediately with soy sauce, wasabi, and pickled ginger. Enjoy!