Ingredients
- 1 cup cooked and seasoned sushi rice
- 2 sheets nori (seaweed)
- 6–8 imitation crab sticks or real crab meat
- 1/2 avocado, sliced
- 1/4 cucumber, julienned
- 2 tbsp Japanese mayonnaise
- 1 tsp sriracha (for spicy mayo)
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1/4 tsp salt
- 1/4 cup tempura flakes or crispy panko
- Sesame seeds (optional)
- Soy sauce, pickled ginger, and wasabi for serving (optional)
Instructions
- Mix warm sushi rice with rice vinegar, sugar, and salt. Let cool to room temperature.
- Shred the crab and mix with 1 tbsp Japanese mayo to create a creamy filling.
- Lay a sheet of nori on a bamboo sushi mat, spread an even layer of rice on top, and sprinkle with sesame seeds if using.
- Flip the nori so the rice side faces down. Place crab mixture, avocado, and cucumber across the center.
- Roll tightly using the mat to form a cylinder. Seal the edge with a bit of water.
- Slice the roll into 8 pieces using a sharp, wet knife.
- Mix remaining mayo with sriracha to make spicy mayo. Drizzle over the sliced roll.
- Top each piece with a generous sprinkle of tempura flakes. Serve with optional soy sauce, pickled ginger, and wasabi.
Notes
- Substitute shrimp tempura for crab or make vegetarian with avocado, cucumber, and carrots.
- Wait to add tempura flakes until just before serving for maximum crunch.
- Use parchment or plastic wrap instead of a sushi mat if needed.
- Adjust sriracha in spicy mayo to control heat level.
- Store leftovers tightly wrapped in the fridge and eat within 24 hours.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Japanese
- Diet: Low Fat
Nutrition
- Serving Size: 8 pieces
- Calories: 340
- Sugar: 3g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg
