Ingredients
2 cups sushi rice (cooked and seasoned)
8 oz imitation crab (surimi), finely shredded
2 tbsp Japanese mayonnaise (Kewpie)
1 tbsp Sriracha (adjust to taste)
1 tsp toasted sesame oil
4 sheets Nori (dried seaweed)
1 tsp lime juice
Sesame seeds for garnish
Soy sauce, wasabi, and pickled ginger for serving
Instructions
Step 1: Prepare the sushi rice by rinsing 1 cup of dry rice until clear, cooking it, and then folding in a mixture of 2 tbsp rice vinegar, 1 tbsp sugar, and 1/2 tsp salt while warm. Let it cool to room temperature.
Step 2: In a medium bowl, combine the shredded imitation crab, Japanese mayonnaise, Sriracha, lime juice, and toasted sesame oil. Mix until the crab is evenly coated for your spicy crab roll filling.
Step 3: Place a sheet of nori on a bamboo rolling mat (makisu). Spread about 1/2 cup of rice evenly over the nori, leaving a 1-inch border at the top. Sprinkle with sesame seeds.
Step 4: Lay a generous line of the spicy crab mixture across the center of the rice-covered nori.
Step 5: Using the mat, carefully roll the nori over the filling, tucking it tightly. Continue rolling until you reach the end of the nori sheet. Use a drop of water to seal the edge.
Step 6: Use a sharp, wet knife to slice the spicy crab roll into 6-8 even pieces. Serve immediately with soy sauce and wasabi.
Notes
Always use short-grain rice for the best texture. If you don’t have a bamboo mat, you can use a clean kitchen towel covered in plastic wrap.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dishes
- Cuisine: Japanese
Nutrition
- Serving Size: 1 roll
- Calories: 320 kcal
- Sugar: 5g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg
Keywords: spicy crab roll, sushi recipe, homemade sushi, imitation crab recipe, spicy kani roll
