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How to Make Sushi Crab Mix Recipe

How to Make Sushi Crab Mix Recipe
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5.1 from 11 reviews

This sushi crab mix recipe offers a delightful blend of finely chopped imitation crab meat combined with creamy Kewpie mayonnaise and a spicy kick from sriracha. Wrapped together with seasoned sushi rice, fresh avocado, cucumber, and scallions in nori sheets, it makes a perfect homemade sushi roll that’s easy to prepare and impressively flavorful.

Ingredients

Scale

Sushi Crab Mix

  • 12 ounces surimi (imitation crab meat)
  • 1/4 cup Kewpie mayonnaise
  • 2 tablespoons sriracha (optional for spicy version)

Sushi Roll Components

  • 2 cups cooked seasoned sushi rice
  • 4 nori sheets
  • 1 avocado, thinly sliced
  • 1/2 cup English cucumber, julienned
  • 1/4 cup scallions, julienned
  • 1/4 cup white and black sesame seeds

Instructions

  1. Prepare the sushi crab mix: Cut the imitation crab meat sticks into small pieces and transfer to a food processor or chopper. Pulse until finely chopped, then move the crab to a mixing bowl.
  2. Mix with mayonnaise and seasoning: Add Kewpie mayonnaise to the chopped crab. Stir thoroughly to combine. Taste and adjust with a pinch of salt or sugar if desired. For a spicy flavor, add sriracha and mix again.
  3. Prepare the sushi mat and nori: Cover a bamboo sushi mat with plastic wrap. Lay one sheet of nori on the mat, shiny side down.
  4. Spread the rice: Wet your fingertips with water to prevent sticking. Spread about 1/2 cup of seasoned sushi rice evenly over the nori in a thin layer. Lightly sprinkle white and black sesame seeds over the rice.
  5. Flip the nori: Place a second sheet of plastic wrap over the rice and sesame seeds. Flip the nori over so the rice and sesame are facing the plastic wrap, exposing the rough side of the nori. Remove the top plastic sheet.
  6. Add fillings and roll: Spoon about 1/3 cup of the sushi crab mix evenly along one edge of the nori, about 1/2 inch from the edge. Add avocado slices, julienned cucumber, and scallions on top of the crab mix. Using the bamboo mat, roll the sushi gently but firmly to form a tight roll without squeezing out the filling.
  7. Slice and serve: Use a sharp knife to slice the sushi roll into even pieces. Wipe the knife clean between cuts for neat slices. Serve with spicy mayo or additional sriracha if desired.

Notes

  • Use Kewpie mayonnaise for authentic flavor and creaminess.
  • If you prefer less heat, reduce or omit sriracha.
  • Ensure sushi rice is properly seasoned and slightly cooled before using.
  • Keep your hands wet while handling sushi rice to prevent sticking.
  • Fresh avocado and vegetables add great texture and balance.
  • Store any leftover crab mix covered in the refrigerator for up to 2 days.
  • Use a very sharp knife when slicing sushi rolls for clean cuts.

Nutrition

Keywords: sushi crab mix, imitation crab sushi, homemade sushi roll, spicy sushi crab, Kewpie mayonnaise sushi, avocado sushi roll, Japanese appetizer

Find it online: https://reemcook.com/how-to-make-sushi-crab-mix-recipe/