Spicy Crab Salad Sushi Recipe
Prep Time:
20 minutes
Cook Time:
20 minutes
Servings:
8 Servings
Ingredients
  • 1½ cups sushi rice
  • 1¾ cups water
  • 3 tablespoons seasoned rice vinegar
  • 12 ounces surimi (imitation crabmeat)
  • ½ seedless cucumber, julienned
  • 2 tablespoons chopped scallions
  • 4 tablespoons Japanese Kewpie mayo, divided
  • 3 tablespoons Sriracha hot sauce, divided
  • 4 nori seaweed sheets
Directions
  1. To make the sushi rice, start by putting the rice in a bowl and covering with cool water. Swirl it around with your fingers, then drain the water. Repeat 3 to 4 more times, or until the water is almost clear.
  2. Pour the rice into a fine-meshed sieve after you've rinsed it, and let it sit and drain for up to 30 minutes.
  3. Add the rice to a large, heavy saucepan, and pour in 1 ¾ cups of water.
  4. Bring to a boil, stir, then cover and reduce the heat to the lowest possible setting. Cook for 20 minutes.
  5. Turn off the heat, and let the rice sit for 10 minutes before opening the lid.
  6. Stir the rice vinegar into the rice, then spread out the rice in a large shallow pan or bowl. Stir until the rice has stopped steaming. (You can use the rice immediately, or cover it with a clean kitchen towel, and let it sit at room temperature for several hours.)
  7. To make the filling, pull the surimi into thin shreds. (Alternatively, chop the surimi into small pieces.)
  8. Cut the cucumber into long, thin sticks (julienned).
  9. Then, add the surimi to a large bowl, then add in chopped scallions, 2 tablespoons of mayonnaise, and 2 tablespoons of Sriracha, and stir with a fork.
  10. Make the spicy mayo topping by stirring together 2 tablespoons of mayonnaise and 1 tablespoon of Sriracha in a small bowl, then transfer to a squeeze bottle for drizzling.
  11. To assemble the spicy sushi rolls, first wrap a bamboo sushi mat in plastic wrap.
  12. Slice a sheet of nori in half, and place one half-sheet, shiny side down, on top of mat.
  13. Fill a small bowl with water to keep nearby.
  14. With the nori sheet in front of you horizontally, press ½ to ¾ cup of rice evenly over the nori, leaving about ½ inch of empty space on the top edge. Use the bowl of water to dampen your fingers periodically so that the rice does not stick to your fingers.
  15. Sprinkle rice with toasted sesame seeds and black sesame seeds, then carefully flip over the rice-covered nori sheet, so that the rice is on the bottom.
  16. Add the spicy crab salad in a horizontal line about ½ an inch from the bottom edge.
  17. Add a couple of cucumber sticks next to the crab salad.
  18. Use the mat to help you roll up the sushi, tucking the filling in gently with your fingers as you begin to roll. Continue to roll, using the mat to press evenly but firmly, until you have a tight cylinder.
  19. Place the roll on a cutting board seam-side down, and use a sharp knife to cut it into pieces.
  20. To serve, drizzle with spicy mayo topping.