Sensational Spicy Crab Roll Recipe
Indulge in the irresistible fusion of creamy crab, zesty mayo, and crunchy cucumber wrapped in nori and sushi rice. This Japanese spicy crab roll is a flavor-packed delight for sushi lovers!
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Calories: 250kcal
Servings: 4
Equipment
- Bamboo sushi mat
- Sharp knife and Cutting Board
- Bamboo rice paddle or a wooden spatula
- Plastic Wrap
- Large roll
Ingredients
- Imitation Crab Sticks
- Nori seaweed sheets
- Mayonnaise
- Whole fresh cucumber
- Sushi rice
- Black Seasme Seeds
Instructions
- Mix chili sauce and mayo in a bowl. Set aside.
- Coat crab meat with the sauce mixture. Set aside.
- Place nori sheet on a bamboo mat.
- Spread sushi rice on nori sheet.
- Add crab meat and cucumber and drizzle with black sesame seeds.
- Roll tightly with bamboo mat.
- Wrap roll in plastic wrap and chill.
- Slice and serve!
Notes
- You want your rice to be warm to the touch, so cook it immediately before serving. You should be able to easily distribute it over the nori sheet if it is sticky.
- To avoid drying out your hands when working with sushi rice, have a little basin of water available. The rice will be simpler to handle and less likely to stick to your fingers if you do this.
- To cut the rolls, take a thin, serrated, and somewhat damp knife and sharpen it. Doing so will prevent the roll from being squashed and guarantee clean cuts.
- The first step in equally slicing each roll into 8 pieces is to split the sushi roll in half. After that, slice each half twice more, and then cut the quarters again in half. Doing it this way ensures that every piece is precisely the right size.
- Cooked rice can be aided in sticking together by adding sushi vinegar. As a result, your sushi rolls will be more cohesive and easier to roll up.
Nutrition
Serving: 1g | Calories: 250kcal | Carbohydrates: 30g | Protein: 6g | Fat: 10g | Saturated Fat: 1.5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 10mg | Sodium: 400mg | Potassium: 150mg | Fiber: 1g | Sugar: 2g