Can I use snow crab or imitation crab meat in this roll?

A delicious snow crab sushi roll drenched in this miso butter would be sublime. Imitation crab sticks will offer a different texture and flavor than real crab meat, but with the avocado slices and cucumber, they will have a very California sushi roll vibe.

What should I serve with these king crab sushi rolls?

For a fun happy hour menu, I would serve these California roll temakis with a Korean vegetable pancake and some seaweed salad. Din Tai Fung's Cucumber Salad would be another great side, as well as Spicy Crab Salad !

How can I make this temaki roll spicier?

The small amount of sriracha in the miso butter doesn't add much heat. If spicy food is your jam and you're looking to light up your taste buds, add additional sriracha or sambal to the butter sauce. You can also serve the rolls with spicy mayonnaise, which is a combination of Japanese kewpie mayonnaise and sriracha sauce.

Can I use these ingredients to make other roll shapes or sushi recipes?

If you have a bamboo mat, this easy sushi recipe could easily be turned into an uramaki sushi roll, using your rolling mat to fashion a sushi roll with the crab and veggies in the the center (follow these easy step by step instructions ). Or you can skip the rolling, and make a king crab sushi bowl, with Perfect Sushi Rice , then topped with all your fresh veggies, condiments and miso butter crab.

Don't I need to cook the crab before adding it to the miso butter?

Your local grocery store likely only sells cooked crab legs, even if they're frozen. So cooking crab legs you buy from your local grocer involves heating (or re-heating) gently so you don't dry out that succulent crab meat before eating it! The savory miso butter is the perfect vehicle to achieve our goal.

Is crab in sushi real crab?

This recipe calls for real king crab (or snow crab). The traditional Sushi Crab Mix used in most sushi rolls is made of imitation crab.

How to store this king crab sushi roll?

Temaki rolls need to be made and eaten within just a few minutes, or they become soggy. For this reason, I don't recommend storing the temaki rolls in the refrigerator once they are made. Just make enough to eat and store the ingredients separately in the refrigerator.

King Crab Sushi Roll with Miso Butter

Name: King Crab Sushi Roll with Miso Butter
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Japanese
Ingredients: 1 cup cooked king or snow crab legs; 4 tablespoons butter; 2 teaspoons shiro miso; 2 teaspoons fresh lemon juice; 1 teaspoon sriracha sauce; 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

Ingredients

Scale

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

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Instructions

To begin, prep and assemble all of your vegetables, sushi rice and nori sheet for the rolls.
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.
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.
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.
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.

Notes

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