crab meat sushi roll recipe

Written ByJenny Smyth Posted on
crab meat sushi roll recipe
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The Best crab meat sushi roll recipe

I’m so excited to share this delicious crab meat sushi roll recipe with you all. As a busy mom, I’m always on the lookout for quick and easy meals that my family will love.

This recipe is a game-changer for me because it’s not only incredibly tasty, but it’s also super simple to make. The combination of fresh crab meat, sushi rice, and crunchy veggies is absolute perfection.

My kids can’t get enough of it, and I love that it’s a great way to get them to eat more seafood. Plus, it’s surprisingly easy to make ahead of time and reheat when needed.

Whether you’re planning a special occasion or just need a weeknight dinner solution, this crab meat sushi roll recipe is sure to become a favorite in your household. I’ve been making it for years now, and I still can’t get enough of it!

The best part? It’s actually pretty healthy too – the crab meat is packed with protein, and the sushi rice is a good source of carbs.

My family loves this dish so much that we often have it for dinner, but I also like to serve it at parties and gatherings because it’s just so impressive-looking (and delicious!)

Crab Meat Sushi Roll

Crab Meat Sushi Roll

4.7 from 1560 votes

Fresh and creamy crab meat sushi rolls with seasoned rice and nori. This recipe creates restaurant-quality maki rolls at home with a simple crab filling.

Prep Time30 mins
Cook Time20 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Sushi Rice

1 cup sushi rice
1 1/4 cups water
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 teaspoon salt

For the Crab Filling

8 ounces lump crab meat, drained and picked over
2 tablespoons mayonnaise
1 teaspoon sriracha (optional)
1/2 teaspoon sesame oil
1 green onion, finely chopped

For Assembly

4 sheets nori (seaweed)
1/2 cucumber, cut into thin strips
1 avocado, sliced
Soy sauce, for serving
Pickled ginger, for serving
Wasabi, for serving

👨‍🍳Directions

1Rinse the sushi rice under cold water until the water runs clear.
2Combine the rice and water in a saucepan and bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed.
3Remove from heat and let it steam, covered, for 10 minutes.
4In a small bowl, mix the rice vinegar, sugar, and salt until dissolved.
5While the rice is still hot, transfer it to a large bowl and fold in the vinegar mixture using a cutting motion with a rice paddle or spatula.
6Fan the rice to cool it to room temperature, which gives it a glossy finish.
7In a separate bowl, combine the crab meat, mayonnaise, sriracha if using, sesame oil, and chopped green onion.
8Mix gently until the crab is evenly coated, being careful not to break up the lumps too much.
9Place a sheet of nori on a bamboo mat with the shiny side facing down.
10Wet your hands with the vinegar water to prevent sticking, then spread about 3/4 cup of sushi rice evenly over the nori, leaving a 1-inch strip at the top edge uncovered.
11Arrange a line of cucumber strips and avocado slices horizontally across the center of the rice.
12Spoon a quarter of the crab mixture on top of the vegetables, forming a compact log.
13Using the bamboo mat, lift the edge of the nori closest to you and roll it over the filling, applying gentle pressure to shape the roll.
14Continue rolling until the exposed nori strip seals the roll, then press the mat around the roll to firm it up.
15Using a sharp knife moistened with water, slice each roll into 6 to 8 pieces, wiping the knife clean between cuts for neat edges.
16Arrange the sushi pieces on a plate and serve immediately with soy sauce, pickled ginger, and wasabi.

🔧Equipment

Rice cooker or saucepan with lid
Sharp knife
Cutting board
Bamboo sushi mat
Small bowl of water with a splash of vinegar

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 45mg🧂Sodium: 650mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 16g

📝Notes

For best results, use fresh lump crab meat and handle the rice gently to avoid mushy rolls. If you prefer a spicier filling, increase the sriracha to 1 tablespoon.

Watch Video Of How Crab Meat Sushi Roll Works

This crab meat sushi roll recipe is truly one of my go-to recipes for any occasion – whether it’s a weeknight dinner or a special event like New Year’s Eve or Christmas Day. And the best part?

It stores so well! You can make the filling ahead of time and assemble the rolls right before serving – just be sure to keep them chilled until then.

And if you do happen to have leftovers (which is rare!) , they reheat beautifully in the microwave or oven.

Trust me when I say that your family will love this dish as much as mine does!

❓ Frequently Asked Questions About Crab Meat Sushi Roll

Q: What type of crab meat should I use for this recipe?

I recommend using jumbo lump crab meat for this recipe. It has the perfect balance of flavor and texture that will make your sushi rolls truly shine.

Q: Can I use imitation crab meat instead?

No, I wouldn’t recommend using imitation crab meat in this recipe. While it may be cheaper, it just doesn’t have the same taste or texture as real crab meat.

Q: How do I store leftover sushi rolls?

You can store leftover sushi rolls in an airtight container in the refrigerator for up to 24 hours. Just be sure to keep them away from strong-smelling foods because they can absorb odors easily!

Q: Can I freeze these rolls for later?

No, I wouldn’t recommend freezing these rolls because they’ll become too soggy when thawed out.

Q: What if I don’t have any short-grain Japanese rice? Can I use regular long-grain rice instead?

No, you should never use regular long-grain rice for making sushi rolls. It won’t hold together properly and will fall apart when you try to roll it up.

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