Spicy Crab Rolls Recipe

These Spicy Crab Rolls are so simple to make, and with my step by step guide, you'll be rolling sushi like a true professional in no time.

If you love Japanese food, this spicy crab mix holds so many possibilities. Follow the recipe to make it into beautiful sushi rolls, or pile the salad and veggie toppings on a bowl of sticky rice for a tasty sushi bowl!

And if spicy sushi is your idea of a good time, try Spicy Salmon Sushi Roll in a Bowl, Spicy Sushi Stacks and Spicy Tuna Crispy Rice!

Ingredients for Recipe:

Before we get to the step by step instructions, a few notes about the ingredients.

• Crab: if you have a local Asian market, grab their crab sticks (kani). You'll probably find them in the freezer section. American style crab sticks have a slightly different texture, but they're still delicious here!

• Kewpie: Japanese mayo adds more richness and sweetness to our crab rolls. If using regular mayo, check recipe card for tips.

• Add-ins: I'm using cucumber and chives in our rolls. But just as often I'll include sliced avocado, or just go old-school with a roll full of spicy crab salad. Use what you love, just be mindful not to over-stuff the rolls.

Full ingredient list and measurements included in printable recipe card below.

How to Make Spicy Crab Rolls

Step 1: Prepare Rice

Rinse rice and cook until fluffy. Remove from heat and leave covered for 10 minutes. Transfer to a non-reactive bowl and mix with seasoned vinegar. Cover and set aside until ready to roll.

Step 2: Prepare Spicy Crab Mix

Cut crab sticks into 1-inch pieces and add to chopper or food processor. Pulse until chopped, but not minced. Add to dressing of kewpie and sriracha. Toss to coat. Set aside.

Step 3: Sushi Rolls

Let's take our time and get this one right!

• Prepare your station: Wrap the bamboo mat in plastic wrap, set up a small bowl of water, and have a sharp knife and clean towel ready, along with all your ingredients.

• Prepare the nori: Cut a nori sheet in half and place it shiny side down on the bamboo mat. The mat should have the light side facing the counter, with the green-ish side facing up, for a smoother rolling experience.

• Spread the rice: I find it easiest to spread rice using latex gloves with a light covering of neutral oil on the fingers. Wet hands and spread a thin, even layer of sushi rice over the nori.

• Sesame + flip: Sprinkle sesame seeds on the rice and press gently. Flip the nori so the rice faces down to make an inside-out uramaki roll.

• Add filling: Place spicy crab, cucumber strips and chives (or your favorite fillings) in a horizontal line about ½ inch from the bottom edge. Avoid overfilling.

• Rock and roll: Lift the mat’s edge closest to you, fold it over the filling, tuck in tightly, and roll into a cylinder with firm, gentle pressure.

• Slice the roll: Wet a sharp knife, cut the roll in half, then halve each piece again to make 8. Wipe and wet the knife between cuts.

• Repeat: Follow the same steps to make additional rolls.

What kind of crab should I use for spicy crab rolls?

Use imitation crab (Kani) for that authentic, sushi shop flavor. Mix it with spicy mayo for the filling.

How do I prevent the sushi rice from sticking to my hands?

You can use a small dish of water at your work statin and dip your fingers often (be sure not to drip much water into your rice, or your rolls will be soggy!) I've started using latex gloves with a light coat of neutral oil, and it works well for me!

How can I keep my sushi roll together when cutting?

Use a very sharp knife and clean, then dip it in water before cutting. Apply light, steady pressure as you cut.

Can I make spicy crab rolls without a bamboo mat?

Yes, you can use a sheet of parchment paper to help roll the sushi, but a bamboo mat provides better control (and generally less frustration).

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