crab sushi roll recipe

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The Best crab sushi roll recipe

I have been making crab sushi rolls for years, and it’s always a hit with my family. My kids love the combination of flavors and textures, and I appreciate how easy it is to make.

This recipe is perfect for a quick weeknight dinner or a special occasion. The key to making great crab sushi rolls is using fresh and high-quality ingredients.

I like to use lump crab meat, which has a better texture and flavor than flaked crab meat. I also use short-grain rice, which holds together well when formed into rolls.

To make the filling, I mix the crab meat with some mayonnaise, soy sauce, and sesame oil. This gives the filling a rich and savory flavor that complements the sweetness of the crab perfectly.

When it comes to rolling the sushi, I use a bamboo mat to help shape it into even rolls. This makes it easier to roll out tight and even rolls that don’t fall apart when sliced.

I also like to use a small amount of rice vinegar in the water to help the rice stick together when forming the rolls. This ensures that the rolls hold their shape well when sliced and served.

4.6 from 1434 votes

A delicious and healthy crab sushi roll recipe that is perfect for sushi lovers. This recipe combines fresh crab meat with avocado, cucumber, and rice to create a delightful and satisfying meal.

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Prep Time20 mins

Cook Time15 mins

Resting Time0 mins

Total Time20 mins

Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Sushi Rice

2 cups sushi rice

2 cups water

1/4 cup rice vinegar

2 tbsp sugar

1 tsp salt

For the Crab Filling

1 cup cooked crab meat

1 ripe avocado

1 cucumber

2 tbsp mayonnaise

1 tbsp soy sauce

For the Assembly

4 sheets nori

Bamboo sushi mat

👨‍🍳Directions

1Start by cooking the sushi rice.

2Rinse the rice thoroughly until the water runs clear.

3Add the rice and water to a rice cooker and cook according to the manufacturer’s instructions.

4Once the rice is cooked, transfer it to a large bowl.

5In a small bowl, mix together the rice vinegar, sugar, and salt until the sugar and salt are fully dissolved.

6Gently fold this mixture into the cooked rice, being careful not to mash the rice.

7Allow the rice to cool to room temperature.

8While the rice is cooling, prepare the crab filling.

9Dice the avocado and cucumber into thin strips.

10In a separate bowl, mix the crab meat, mayonnaise, and soy sauce.

11Add the diced avocado and cucumber to the crab mixture and combine well.

12Place a sheet of nori on the bamboo sushi mat, shiny side down.

13Wet your hands to prevent the rice from sticking and spread a thin layer of sushi rice evenly across the nori, leaving about 1 inch at the top without rice.

14Spoon a generous amount of the crab filling onto the rice, about 1 inch from the bottom.

15Use the bamboo mat to lift the edge of the nori and roll it tightly over the filling.

16Continue rolling, using the mat to shape the roll, until you reach the end of the nori sheet.

17Press the roll gently to seal it.

18Use a sharp knife to cut the roll into 6-8 equal pieces.

19Repeat with the remaining nori sheets and filling.

20Serve the crab sushi rolls immediately with your favorite sushi dipping sauce, such as soy sauce or wasabi.

21Enjoy your homemade crab sushi rolls.

🔧Equipment

Rice cooker

Bamboo sushi mat

Sharp knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 10g💛Saturated Fat: 1.5g❤️Cholesterol: 60mg🧂Sodium: 800mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 3g🥩Protein: 18g

📝Notes

Tips: You can add other vegetables like bell peppers or carrots to the filling for extra crunch and flavor. Store any leftover sushi rolls in an airtight container in the refrigerator for up to 24 hours.

This recipe is always a good idea for any occasion, whether it’s a family gathering or just a quick weeknight dinner.

The best part about this recipe is that it’s easy to make ahead of time and can be reheated as needed.

For storage ideas, you can store leftover rolls in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months.

❓ Frequently Asked Questions About Crab Sushi Roll

Q: What type of crab meat is best for this recipe?

A: Lump crab meat is recommended for this recipe as it has a better texture and flavor than flaked crab meat.

Q: Can I use imitation crab meat instead of real crab?

A: While imitation crab meat can be used as a substitute, it will not provide the same flavor and texture as real crab.

Q: How do I store leftover crab sushi rolls?

A: Leftover crab sushi rolls can be stored in an airtight container in the refrigerator for up to 3 days.

Q: Can I freeze the filling mixture before rolling the sushi?

A: Yes, you can freeze the filling mixture before rolling the sushi. Simply thaw it in the refrigerator or at room temperature before using.

Q: What is the best way to reheat leftover crab sushi rolls?

A: Reheating leftover crab sushi rolls can be done by microwaving them for 10-15 seconds or by steaming them for 2-3 minutes.

crab sushi roll recipe

The Best crab sushi roll recipe