Crab Sushi

Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter!

Crab rolls with spicy mayo sauce present a mouthwatering fusion of delicate crab meat and a tantalizing kick of flavor. The luscious rolls, often featuring a delectable combination of real or imitation crab, cucumber, and avocado, are skillfully wrapped in a blanket of nori and sushi rice. But it's the velvety, fiery allure of the spicy mayo sauce that elevates these rolls, The creamy mayonnaise, enlivened with a touch of heat from sriracha, dances harmoniously with the sweet essence of the crab, delivering an irresistible balance of creaminess and spiciness in each delectable bite. A garnish of green onions, sesame seeds, or tobiko adds a burst of color and texture to this sushi roll, creating an enchanting taste experience that keeps sushi enthusiasts coming back for more.

You Will Need

Japanese sushi rice.
Rice Vinegar

Oceans HALO Sushi Nori Full Sheets 10oz

Shushi Tools

Crab Sticks
Avocado

Shrimp

Match Stick Carrots

Spicy Mayo

Other Vegetable Options

Shiitake mushroom (if dried, soak for 30 minutes then squeeze water out, remove stems and slice thinly)
Bell pepper (cut into long thin strips)
Asparagus (lightly steamed; if small, it can be left whole, if not, cut lengthwise into strips)
Daikon radish (cut into long thin strips)

Thank you for supporting our site!

Serve with low sodium Soy Sauce and ENJOY!~

Nishiki Premium Sushi Rice, 80 oz

How to prepare Sushi rice

In a medium pot on your stove top, add 1 1/2 cup sushi rice (2 cups water) and rice vinegar, let soak in water for 15 minutes. Bring to a soft boil, cover and turn heat down to simmer, simmer 20 minutes. Remove from heat, and let sit covered for 15 minutes. Rice will come out perfect.

Thank you for supporting our site!

Now that all your ingredients are ready, invite your grown kids or friends to make their own hand rolls, I did this with my grown daughter, we made a day of it, and it was so much fun!~ Remember to keep your hands moist so that the rice won’t stick to them so much. Keep a bowl of water and a couple of damp towels nearby. Rince Knife after each cut, they will slice much easier.

Chinese Recipes

Chinese Honey, Garlic Chicken

Shrimp Vegetable Stir Fry

Crab Sushi

Beef & Broccoli

Hot and Sour Soup

Chinese Pork Fried Rice

Restaurant Style Crab Casserole

Egg Foo Young Sauce
Egg Foo Yung

These rolls were made with these two sets, click the image to order them too I love mine!

Try Our Spicy Mayo

Thank you for supporting our site!

To make Sushi rolls using bamboo

Place a sheet of nori onto a bamboo mat, rough side-up, and with the lines running in the same direction as the bamboo mat. Add 1 cup of sushi rice and spread it out as much as you can with a rice paddle.
Near the middle of the rice, put a thin row of vegetable ingredients horizontally. (Hint: don’t put too much filling until you get the hang of rolling.)
Roll up the bamboo mat, pressing it forward and shaping the nori to create the roll, try and keep it as tight as you can.
Unroll the mat and place the roll on a cutting board.
If the edge of the nori is not sticking down and making a seal, use your finger to wet the edge with some water and roll it again. (Tip: place a couple of rice pieces on the fold of the seaweed, and press closed)
Wet a sharp knife with a wet cloth. Cut the sushi in half, then cut each half into three pieces to end up with six pieces.
Arrange sushi on a platter.
Don't forget the spicy mayo YUM!~

Sushi Roll Variations

Rainbow Dragon Roll: A combination of a Rainbow Roll and a Dragon Roll, with colorful sashimi on top of an uramaki roll filled with eel and avocado.
Lobster Roll: Featuring succulent lobster meat, often paired with avocado, cucumber, and a special sauce.
Mexican Roll: A fusion roll with spicy tuna, jalapenos, avocado, and sometimes topped with sliced chili peppers.
Scorpion Roll: A variant of the Dragon Roll with tempura-fried shrimp as the central filling, topped with avocado and eel sauce.
Sashimi Roll: A roll without rice, consisting mainly of fresh sashimi wrapped in cucumber or soy paper.
Tiger Roll: An uramaki roll filled with shrimp tempura and avocado, then topped with thinly sliced avocado.
Green Dragon Roll: Similar to the Dragon Roll, but topped with thin strips of avocado arranged to resemble dragon scales.
Crunchy Roll: A roll featuring tempura-fried ingredients, often including tempura shrimp or tempura vegetables, with a crunchy texture.
Black Dragon Roll: A variation of the Dragon Roll, but with unagi (eel) on the inside and sliced blackened tuna or black tobiko on top.
Sunset Roll: A visually stunning roll with a mix of colorful fish, avocado, and tobiko on top of an uramaki roll.
Ceviche Roll: A refreshing roll that combines raw fish (usually white fish or shrimp) with citrus juices, diced onions, and other flavorful ingredients.
Surf and Turf Roll: An indulgent roll that combines seafood (often crab or shrimp) with thinly sliced beef or seared beef.
Samurai Roll: A roll with a spicy kick, typically featuring spicy tuna, jalapenos, and a spicy sauce.
Sweet Potato Roll: A vegetarian-friendly roll with tempura-fried sweet potato as the main filling.
Spicy Scallop Roll: A roll filled with tender, creamy scallops mixed with spicy mayo or other seasonings.

These are just a few examples to show you the wide array of sushi roll variations available.