This Spicy Crab Sushi Roll is a restaurant-worthy treat that's easy enough for beginners to make at home, with zesty crab salad and crunchy cucumbers.
Course Appetizer, Main Course, Side Dish
Cuisine American, Japanese
Keyword crab, spicy, Spicy Crab Sushi, sushi
Prep Time 20 minutesminutes
Resting Time 10 minutesminutes
Total Time 30 minutesminutes
Servings 4Rolls
Calories 640kcal
Author Stacey aka the Soccer Mom
Cost $15
Equipment
Bamboo Mat
Chef's Knife
Ingredients
3TBmayonnaise
2TBsriracha
6ozimitation crab meatshredded
1/2medium cucumbersliced
4sheetsnori (seaweed)
3cupssushi ricecooked and cooled
sesame seedsoptional
Instructions
Prep Ingredients
In a small bowl, whisk together the chili sauce and the mayonnaise.
Pull apart or slice the imitation crab into thin strips. Add crab meat to the bowl of spicy mayo and stir to coat.
Peel the cucumber and slice it into thin strips.
To Roll the Sushi
Place one nori sheet on a bamboo sushi mat with the shiny side of the seaweed facing down and the lines running horizontally.
Add 3/4 cup of prepared sushi rice to the nori sheet and gently spread it until it covers about 80% of the nori, with an inch at the top uncovered. Rice layer should be no more than 1/4 inch thick.
Spread 1/4th of the crab salad across the middle of the rice layer on the nori sheet.
Place a few strips of cucumber on top of the crab.
Carefully roll up the nori sheet, using the bamboo mat to press everything inward. Dip clean fingers in a bowl of water and wet the strip of nori at the top of the roll that does not have rice, pressing the dampened nori on the outside of the roll to seal it.
Place the roll with the seam side down on a sheet of plastic wrap and tightly cover the roll while keeping its shape. Set aside to rest for 10 minutes.
Repeat until all 4 sushi rolls have been prepared.
To serve, unwrap a roll and cut it into 8 slices. After you cut each slice, rotate the sushi roll to prevent smashing it down.
Notes
Nutrition information is per roll and is an estimate.