Spicy Crab Sushi Rolls

A piece of spicy crab sushi roll held with chopsticks, showing cucumber, rice, and crab filling with sesame seeds.

5 from 1 vote

Spicy Crab Sushi Rolls bring together tender crab meat coated in creamy sriracha mayo with crisp cucumber and sticky sushi rice, all wrapped in seaweed for a homemade sushi roll that tastes just like your favorite Japanese resturaunt.

Course Main Course

Cuisine Japanese

Keyword Crab sushi recipe, Homemade Sushi Rolls, Spicy Crab Roll, Spicy Crab Sushi Rolls, Sushi with Crab Meat

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 634kcal

Author Shelby Law Ruttan

Equipment

Ingredients

3 tablespoons mayonnaise
2 tablespoons sriracha sauce
6 ounces imitation crab meat sticks preferred
½ English cucumber
4 sheets nori seaweed wraps
3 cups sushi rice cooked

Instructions

In a medium bowl, mix the chili sauce and the mayonnaise until fully incorporated. Set aside.
Place strips of crab meat into the mayonnaise mixture and gently mix to coat the crab meat with the sauce. Set aside.
Place a nori sheet with the shiny side down, on a bamboo sushi mat with the rough side facing up and the lines running horizontally.
Add ¾ cup of the sticky sushi rice to the nori sheet and spread it until it is covered in an even layer ¼ in thick or less.
Add 1.5 oz of crab meat over top of the rice almost near the bottom of the rice.
Place some strips of cucumber on top of the crab.
Roll roll the nori sheet up tightly using the bamboo mat to help guide the roll until the sheet fully engulfs the filling. Using the mat, tightly pack the sushi roll.
Place sushi roll seam side down on a sheet of plastic wrap and tightly wrap the roll while keeping its shape. Place in the refrigerator and allow to chill for at least 10 minutes.
Repeat with remaining ingredients until all 4 rolls have been assembled.
To serve, unwrap the sushi roll and cut it into 8 equal slices.

Nutrition