Surimi, or imitation crab meat, is made of white fish – usually Alaskan pollock. The fish is flavored to taste like shellfish and shaped to look like crab. This is the crab meat most often seen in your local Japanese restaurant that serves a California roll. It usually comes in sticks (sometimes called kani crab stick), chunk style or flake style. Either style works in this dish. Chinese Buffet-style Cheesy Crab Casserole is another great recipe for using surimi!

Can I use real crab instead of surimi for this dish?

Certainly! Real crab meat would be delicious in the mayo sauce and wrapped into a regular or spicy crab sushi roll. Another great option for using real crab meat is the King Crab Temaki Hand Rolls with Spicy Miso Butter Sauce.

What is kewpie mayonnaise?

Kewpie is Japanese mayonnaise that is richer than American mayo, thanks to the super-orange egg yolks famous in Japan. US mayo uses the whole egg to make mayo, Kewpie uses only egg yolks. It also brings a sweet note from sweeter vinegars than regular mayo, which mostly relies on white distilled vinegar. If you can’t find it in any of your local grocery stores or Asian market, you can make a substitute by combining 1 cup of regular mayonnaise with two tablespoons of rice vinegar and one tablespoon of sugar. Mix well and use for this recipe, or any other asking for Japanese mayo.

Will basmati rice work for this recipe?

I’ve only used sushi rice, which is a short grain rice, in this recipe, and I wouldn’t recommend basmati, jasmine rice or any other kind of long grain rice.

What should I serve with sushi crab mix?

If you're hosting raw fish lovers at your sushi night, sushi crab mix or a spicy crab roll can be a great complement to spicy tuna crispy rice sushi. Add Korean veggie pancakes with shrimp to the menu and you’ll have a real party on your hands. The TikTok viral Salmon Sushi Bake is another great option for guests who prefer cooked sushi.

How to store leftover sushi crab mix?

To store, transfer sushi crab mix to an airtight container and keep in the refrigerator for up to 3 days.

How to Make Sushi Crab Mix

Ingredients

Scale

12 ounces surimi

1/4 cup kewpie mayonnaise

Optional (for spicy sushi crab mix):

2 tablespoons sriracha (for spicy sushi crab mix)

For crab mix sushi roll:

2 cups cooked seasoned sushi rice

4 nori sheets

1 avocado, thinly sliced

1/2 cup English cucumber, julienned

1/4 cup scallions, julienned

1/4 cup white and black sesame seeds

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Instructions

For the sushi crab mix, cut the imitation crab meat sticks into small pieces, then transfer to a food processor or chopper and pulse until fine. Transfer to mixing bowl.
Add kewpie mayonnaise. Stir to combine well. Taste and adjust a pinch of salt or sugar to season to your liking. If you’re making spicy sushi crab mix, add sriracha and combine again.
To build a homemade sushi roll with the crab mix, cover a bamboo sushi mat with a sheet of plastic wrap and lay your sheet of nori over the mat, shiny side down.
Dip your finger tips in water so they are a little damp, then spread about 1/2 cup rice over the nori sheet into a thin layer. Sprinkle the rice lightly with sesame seeds.
Cover the top of the rice and sesame seeds with a second sheet of plastic cling wrap, then flip the nori over, so the rice and sesame seeds are on top of the plastic wrap and the rough side of the green nori is facing up. Remove the top sheet of plastic.
Scoop about 1/3 cup sushi crab mix on top of the nori sheet in an even line about 1/2 inch from the edge of the nori seaweed. Add sliced avocado, julienned cucumber and scallions. Using the bamboo mat, roll the sushi closed firmly, but not so tight as to force out the filling. Slice the sushi into even pieces, wiping your knife after each slice to keep the cuts clean.
Serve with spicy mayo sauce.

Notes

Imitation crab sticks works well in this recipe, as does flake style and chunk style surimi.

I love serving this recipe over slices of cucumber as a low-carb snack or appetizer, in sushi rolls, on crispy sushi rice squares, or in a deconstructed sushi bowl with strips of seaweed sheets.

Be sure to use short grain rice (like sushi rice) in this recipe. I wouldn’t recommend basmati, jasmine rice or any other kind of long grain rice.

Prep Time: 5
Category: Easy Recipes
Method: No Cook
Cuisine: American/Asian