Irresistible Spicy Crab Sushi Roll Made Easy at Home

Discover how to make a delicious Spicy Crab Sushi Roll with a creamy, zesty crab salad and refreshing cucumber crunch.

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Prep Time 20

Resting Time 10

Total Time 30

Servings: 4 rolls

Course: Lunch

Cuisine: Japanese

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crab Salad

¼ cup mayonnaise substitute with Greek yogurt for a lighter twist
1 tablespoon sriracha adjust based on spice preference
8 ounces imitation crab meat substitute with real crab for a gourmet option

For the Rolls

1 medium cucumber or bell pepper for variation
4 sheets nori (seaweed) swap with rice paper if needed
¾ cup sushi rice must be cooked, cooled, and seasoned
2 tablespoons sesame seeds optional; omit if allergies

Equipment

bamboo sushi mat
Sharp Knife
medium bowl
Small Bowl

Method

Step-by-Step Instructions

In a small bowl, whisk together mayonnaise and sriracha until smooth.
Shred the imitation crab meat and mix it with the spicy mayo.
Slice the cucumber into thin strips.
Lay a bamboo sushi mat on the countertop, covered with plastic wrap.
Spread the sushi rice evenly over the nori, leaving an inch uncovered at the top.
Layer a quarter of the crab salad and cucumber slices in the center.
Roll the sushi tightly using the bamboo mat, wetting the top edge of the nori to seal.
Wrap the roll in plastic wrap and let it rest for about 10 minutes.
Using a sharp knife, cut the roll into 8 even slices.

Nutrition

Serving: 1rollCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 400mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

Sushi is best enjoyed fresh! Leftovers can be kept in the fridge for up to a day.

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