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3 temaki rolls on a plate

King Crab Sushi Roll with Miso Butter



For the crab in miso butter:

1 cup cooked king or snow crab legs

4 tablespoons butter

2 teaspoons shiro miso

2 teaspoons fresh lemon juice

1 teaspoon sriracha sauce

For the temaki sushi roll:

1 1/2 cups seasoned sushi rice

5-6 nori seaweed sheets, cut in half

2 spring onions, julienned

1 carrot, julienned

1 avocado, peeled and sliced

1/2 English cucumber, julienned

1/2 cup microgreens

Sesame seeds


  1. To begin, prep and assemble all of your vegetables, sushi rice and nori sheet for the rolls.
  2. Next, make the miso butter. Add 2 teaspoons of white miso to a small saucepan with 4 tablespoons of butter and 1 teaspoon of sriracha. Stir to combine well and heat over medium low heat until the butter melts, the miso fully dissolves and the butter sauce is very warm.
  3. Drop the fresh crab meat (whole legs and shredded) into the miso butter and stir to coat. Let the crab warm and soak up the sauce, then prepare your temaki rolls.
  4. Cut each sheet of nori in half, so you have 10-12 pieces of nori. Wet your fingers, then spread a small handful of rice across about 1/3 of the seaweed, pressing the rice to the edges. Layer your toppings diagonally across the sushi rice, so the ends are overlapping one corner with rice. The miso butter crab should be the final layer of the stack.
  5. Once all your fillings are positioned diagonally in the center of the rice, fold the bottom corner of the nori sheet up and over the fillings, then wrap the empty side of the seaweed wrap around the roll, forming a cone. Drizzle with miso butter and sprinkle with sesame seeds. Serve immediately.


Serve the temaki rolls rolls within 5 minutes of wrapping, as the nori sheets will wilt and get soggy quickly.

  • Prep Time: 20
  • Cook Time: 10
  • Category: Dinner, Lunch, Happy Hour, Appetizer
  • Method: Stovetop
  • Cuisine: Japanese, American

Keywords: king crab sushi roll, crab roll, temaki sushi, sushi hand rolls