Ingredients
Units
Scale
Sushi Rice:
- 1 1/4 cups sushi rice
- 1 1/2 cups water
- 3 tablespoons rice vinegar
- 2 tablespoons granulated sugar
- 1 1/4 teaspoons fine salt
Spicy Crab + Fillings:
- 12 ounces surimi
- 1/3 cup kewpie
- 2 tablespoons sriracha
- 4 sheets of nori, cut in half
- 1/2 English cucumber, julienned
- 18 chives, cut to sushi roll length
- Black and white sesame seed
Instructions
- Rinse rice and cook until fluffy. Remove from heat and leave covered for 10 minutes. Combine rice vinegar, salt and sugar in a small bowl until dissolved. Transfer warm rice to a non-reactive bowl and mix with seasoned vinegar. Cover and set aside until ready to roll.
- Use chopper or food processor to dice crab. Combine with kewpie mayo and sriracha. Toss until coated well. Taste and adjust spice and sweetness levels. Cut cucumber, chives, or your preferred fillings.
- Cover a bamboo rolling mat with plastic and lay your half nori sheet over the mat, shiny side down. Dip your fingers in water so they are a little damp (or lightly coat fingers of latex gloves in neutral oil), then spread about 1/2 cup rice over the nori sheet, leaving about 1 inch strip at the top of the nori empty. Sprinkle the rice lightly with sesame seeds. Turn the sheet over, so the rice and sesame seeds are on top of the plastic wrap and the green nori is facing up.
- Scoop about 1/4 cup sushi crab mix onto the nori sheet in an even line about 1/2 inch from the edge of the nori. Add julienned cucumber, chives, or your favorite fillings. Using the bamboo mat, roll the sushi closed firmly, but not so tight as to force out the filling. Slice the sushi roll into eight even pieces, wiping your knife and wetting the blade after each slice to keep the cuts clean.
- Serve with soy sauce, wasabi, or more spicy mayo.
Notes
Make a substitute for Kewpie mayo 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.
Storage
Keep leftover spicy crab rolls in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 20
- Cook Time: 30
- Category: easy
- Method: stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1/6
- Calories: 168
- Sugar: 9.1 g
- Sodium: 968.1 mg
- Fat: 5.1 g
- Carbohydrates: 25.1 g
- Protein: 5.7 g
- Cholesterol: 16 mg