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