Ingredients
- 1 cup cooked and seasoned sushi rice
- 2 sheets nori (seaweed)
- 6–8 imitation crab sticks (or real crab meat)
- 2 tbsp Japanese mayonnaise
- 1 tsp sriracha (adjust to taste)
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1/4 tsp salt
- 1/2 avocado, sliced (optional)
- 1/4 cucumber, cut into sticks (optional)
- Sesame seeds (optional, for garnish)
Instructions
- Prepare the sushi rice by mixing warm rice with rice vinegar, sugar, and salt. Let it cool.
- Shred the imitation crab and mix with Japanese mayo and sriracha until creamy and spicy.
- Place a sheet of nori, shiny side down, on a bamboo sushi mat. Spread a thin layer of rice over the surface, leaving a border at the top edge.
- Add a line of spicy crab mixture across the center, along with avocado or cucumber if using.
- Roll up the sushi tightly using the mat, sealing the edge with a bit of water.
- Slice the roll into 8 bite-sized pieces with a wet, sharp knife.
- Sprinkle sesame seeds on top before serving. Repeat with the second roll.
Notes
- Add cream cheese or mango for a creative variation.
- For a baked version, top with extra spicy crab and bake until golden.
- Use cucumber sheets instead of rice and nori for a low-carb option.
- Keep hands wet with water and rice vinegar to prevent sticking when handling rice.
- Store leftovers wrapped tightly in plastic and consume within 24 hours.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Japanese
- Diet: Low Fat
Nutrition
- Serving Size: 8 pieces
- Calories: 320
- Sugar: 3g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg
