Spicy Crab Rolls

Spicy Crab Rolls

Spicy crab rolls are a delicious and popular dish in sushi cuisine, combining the delicate sweetness of crab meat with a spicy kick from creamy sriracha mayo.

These rolls are perfect for sushi enthusiasts who enjoy a bit of heat and a burst of flavor in every bite. Whether you’re hosting a sushi night at home or craving a restaurant-quality dish, spicy crab rolls are surprisingly easy to make with the right ingredients and techniques.

Follow this recipe to create homemade spicy crab rolls that will impress your guests and satisfy your sushi cravings.

Ingredients

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 lb (225g) fresh lump crab meat, cooked and shredded
• 1/4 cup mayonnaise
• 1-2 tablespoons sriracha sauce (adjust to taste)
• 1 tablespoon soy sauce
• 1/2 cucumber, seeded and cut into thin matchsticks
• 2-3 scallions, thinly sliced
• 4 sheets of nori (seaweed sheets)
• Pickled ginger, wasabi, and soy sauce, for serving

How to Make Spicy Crab Rolls

Prepare the Sushi Rice:

Rinse sushi rice under cold water until the water runs clear. Combine rice and water in a rice cooker or saucepan. Cook according to the rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender and water is absorbed.

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Fold the vinegar mixture into the cooked rice while it’s still warm. Let the rice cool to room temperature.

Prepare the Spicy Crab Filling:

In a mixing bowl, combine shredded crab meat, mayonnaise, sriracha sauce (adjust amount to your preferred level of spiciness), and soy sauce. Mix well until the crab meat is coated evenly with the spicy mayo mixture.

Assemble the Spicy Crab Rolls:

Place a bamboo sushi mat on a clean surface. Lay a sheet of nori, shiny side down, on the bamboo mat.

With moistened fingers, spread a thin layer of sushi rice evenly over the nori, leaving about 1/2 inch of nori uncovered at the top edge.

Arrange cucumber matchsticks and sliced scallions in a line across the center of the rice.

Spoon a generous amount of spicy crab filling along the center of the rice.

Roll the Sushi:

Using the bamboo mat, gently lift and roll the sushi away from you, tucking the filling tightly inside. Press the bamboo mat around the roll to shape it into a compact cylinder.

Moisten the uncovered edge of nori with a little water to seal the roll. Continue rolling until the entire sheet of nori is wrapped around the filling. Repeat with remaining nori sheets and filling.

Slice and Serve:

Use a sharp knife dipped in water to slice each roll into 6-8 pieces. Arrange spicy crab rolls on a serving platter.

Serve with pickled ginger, wasabi, and soy sauce on the side for dipping.

Chef’s Note

For best results, use fresh lump crab meat for a sweeter flavor and tender texture. Adjust the amount of sriracha sauce in the spicy mayo to suit your spice tolerance. Keep the sushi rice covered with a damp cloth while assembling the rolls to prevent it from drying out. Practice makes perfect when rolling sushi, so don’t worry if your first attempt isn’t perfect — the taste will still be delicious!

Nutritional Information (per serving, 1 roll)

• Calories: 200 kcal
• Protein: 10g
• Carbohydrates: 30g
• Fat: 5g
• Saturated Fat: 1g
• Cholesterol: 20mg
• Sodium: 500mg
• Fiber: 2g
• Sugars: 2g

Enjoy these spicy crab rolls as a flavorful and satisfying sushi treat that’s perfect for any occasion. Whether enjoyed as an appetizer or a main dish, they’re sure to be a hit with seafood lovers and sushi enthusiasts alike.

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