Spicy Crab Sushi
Spicy Crab Sushi balances cool, creamy textures with a bright, spicy kick, making it perfect for quick dinners or party platters.
Ingredients
For the Base
- 4 sheets Nori
- 2 cups Sushi rice (about 360 g uncooked)
For the Filling
- 1/2 lb Crab meat (preferably imitation crab or kani) (about 225 g) Use real crab for a sweeter flavor.
- 2 tablespoons Mayonnaise (≈30 ml) Use light mayo for lower-fat option.
- 1 tablespoon Sriracha (adjust to taste) (≈15 ml) Swap for chili paste if preferred.
- 1 Cucumber, thinly sliced
- 1 Avocado, sliced Replace with mango for fewer calories.
To Serve
- Soy sauce for serving
- Pickled ginger for serving
- Wasabi for serving
Instructions
Preparation
- Rinse the sushi rice under cold water until the water runs clear.
- Cook according to package instructions (typically on the stove or in a rice cooker).
- Let the rice rest for a few minutes after cooking.
- Flake or chop the crab meat into bite-sized pieces.
- In a bowl, mix crab meat with mayonnaise and sriracha. Taste and adjust heat.
- Thinly slice the cucumber and slice the avocado just before assembly.
Assembly
- Place one sheet of nori shiny side down on a bamboo sushi mat.
- Wet your hands to prevent sticking and grab a handful of sushi rice.
- Spread rice evenly over the nori, leaving about a 1-inch clear strip at the top edge.
- Place a line of spicy crab mixture, cucumber slices, and avocado slices along the bottom edge.
- Using the mat, carefully roll starting from the bottom, pressing gently as you roll.
- Wet the top edge of the nori to seal the roll.
- Use a sharp knife to slice the roll into bite-sized pieces.
- Serve with soy sauce, pickled ginger, and wasabi.
Notes
Make-ahead: Cook rice up to 1 day ahead. Keep a damp towel over the rice to prevent it from drying out.