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Spicy Crab Sushi Rolls

Spicy Crab Sushi Rolls


  • Author: easysweetmeal
  • Total Time: 50 minutes
  • Yield: 4 rolls (about 24 pieces) 1x

Description

These spicy crab sushi rolls bring the flavors of Japan to your kitchen with a perfect balance of creamy crab filling and fresh veggies, all wrapped in a crisp nori sheet. Spicy, satisfying, and easy to make!


Ingredients

Scale

For the Sushi Rice:

  • 1 cup sushi rice (short-grain rice works best for sticky sushi rice)
  • 1 ¼ cups water (for cooking the rice)
  • 2 tbsp rice vinegar (adds tanginess and helps season the rice)
  • 1 tbsp sugar (balances the vinegar’s acidity)
  • ½ tsp salt (enhances the flavor)

For the Spicy Crab Filling:

  • 200g crab meat (use imitation crab or fresh crab for a luxurious touch)
  • ¼ cup mayonnaise (creates a creamy texture)
  • 1 tsp sriracha sauce (adjust to your preferred spice level)

For the Rolls:

  • 4 nori sheets (seaweed sheets for wrapping the sushi)
  • 1 cucumber, julienned (adds a refreshing crunch)
  • 1 avocado, sliced (creamy and delicious)

For Serving:

  • Soy sauce (for dipping)
  • Optional Garnishes: Pickled ginger, wasabi, sesame seeds

Instructions

Cook the Sushi Rice:

  • Rinse the sushi rice under cold water until the water runs clear.
  • Combine the rice and water in a pot and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes.
  • In a small bowl, mix the rice vinegar, sugar, and salt until dissolved.
  • Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Let the rice cool to room temperature.

 Prepare the Spicy Crab Filling:

  • In a medium bowl, mix the crab meat, mayonnaise, and sriracha until well combined. Adjust the sriracha to your desired spice level.

 Assemble the Sushi Rolls:

  • Place a nori sheet on a bamboo sushi mat (or a clean kitchen towel).
  • Spread a thin, even layer of sushi rice over the nori, leaving a 1-inch border at the top.
  • Arrange a line of julienned cucumber, avocado slices, and a generous spoonful of the spicy crab mixture in the center of the rice.

 Roll Tightly:

  • Lift the edge of the sushi mat closest to you and roll it over the filling, pressing gently to shape the roll.
  • Continue rolling until the entire sheet is rolled up. Seal the edge with a bit of water if needed.

 Slice and Serve:

  • Use a sharp knife to slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts for clean slices.
  • Repeat with the remaining nori sheets and filling.
  • Serve with soy sauce for dipping and optional garnishes like pickled ginger, wasabi, or sesame seeds.

Notes

  • For a glossy finish, lightly brush the rolls with a bit of sesame oil before slicing.
  • If you don’t have a sushi mat, use plastic wrap to help roll the sushi tightly.
  • Always use fresh ingredients for the best flavor and texture.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: No-Cook (except rice)
  • Cuisine: Japanese