

Yields:
3 - 4 serving(s)
Prep Time:
10 mins
Total Time:
45 mins
Though it takes many years to become a professional sushi master, you (yes, you!) can make a delicious roll at home with a few key ingredients. This spicy crab variety utilizes inexpensive imitation crab, called surimi, to create the beloved creamy and piquant roll. If you’ve got fresh crab on hand—lucky you!—it would be delicious in surimi’s place.
The Rice
Getting the rice right is the trickiest part of making sushi. Luckily, we have a very detailed sushi rice primer to set you up for success. Read it carefully and check out the video to see exactly how it’s done. If you end up with enough rice for an extra roll, make an experimental one using whatever you’ve got in your fridge: leftover meat, herbs, etc. Who knows, maybe you'll end up with a new favorite roll.
The Spice
Because we like a little extra *kick* in our rolls, we throw in a bit of ground cayenne. We recommend starting with 1/4 teaspoon, tasting the mixture, and adding more if you like. You can also experiment with other spicy ingredients like chili oil, sambal oelek, or julienned jalapeño to achieve your desired heat level.
The Sushi Mat
Though you can roll your sushi with a sheet of plastic wrap, we find reusable bamboo mats much easier to work with. If you’re a sushi lover, we’re sure you’ll get plenty of use from it! If you’d like to see it in action, check out June’s video for kimbap around the 6-minute mark.
Made this? Let us know how it went in the comment section below!
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Ingredients
- 6 oz.
surimi (imitation crab)
- 3 Tbsp.
mayonnaise (preferably Kewpie)
- 2 Tbsp.
sriracha
- 1/4 tsp.
ground cayenne (optional)
- 4
toasted nori sheets
- 3 cups
sushi rice, divided
- 1
Persian cucumber, peeled and julienned, divided
- 1
bunch of chives, divided
Toasted sesame seeds, for garnish
Directions
- Step 1Pull surimi into long, thin strands and transfer to a medium bowl. Add mayonnaise, sriracha, and cayenne, if using, and mix well to combine.
- Step 2On a bamboo mat, arrange 1 nori sheet shiny side down. Spoon 3/4 cup rice over nori. Using wet hands, press rice into an even layer on nori, leaving the top 20% uncovered. Arrange one-quarter of surimi mixture in center of rice horizontally in a straight line. Arrange one-quarter of cucumber and one-quarter of chives over surimi mixture.
- Step 3Lift bamboo mat from end closest to you and use it to guide edge of rice into a tight spiral. Firmly squeeze along mat to compact roll, then continue rolling in a spiral log to seal edge. Repeat with remaining ingredients to make 3 more rolls.
- Step 4Let rolls sit 10 minutes before slicing. Cut each roll into 1" pieces. Garnish with sesame seeds.
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