Baked King Crab Hand Roll Recipe

Prepare crab

Pick through the cooked king crab meat to remove any shell fragments and gently shred into 1/2-inch pieces. Pat lightly with paper towel to remove excess moisture.

Mix filling

In a medium bowl combine 1/4 cup mayonnaise, 1 tablespoon sriracha, 1/2 teaspoon soy sauce, 1 teaspoon lemon juice, sliced scallions, 1/4 teaspoon toasted sesame oil, 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Stir until smooth and balanced. Fold the crab gently into the sauce until evenly coated. Taste and adjust seasoning—add a touch more sriracha for heat or lemon for brightness.

Whisk together 1/4 cup Japanese mayonnaise and 1 teaspoon sriracha until smooth. If using masago, fold 1 tablespoon in for briny texture. Transfer to a squeeze bottle or small piping bag for easy finishing.

Prepare potatoes

Peel the russet potato and cut into very thin matchsticks (about 2–3 inches long and 1/16–1/8 inch thick). Place the cut sticks in a bowl of cold water and soak for 10–15 minutes to remove excess starch. Drain and pat completely dry on paper towels.

Fry potato sticks

Heat 2 cups neutral oil in a heavy skillet or pot to 350°F (175°C). Working in small batches, fry the dried potato sticks until golden and crisp, about 2–3 minutes per batch. Use a slotted spoon to transfer to a paper towel-lined tray and immediately season with 1/2 tsp fine sea salt. Keep warm in a low oven (200°F/95°C) if making ahead.

Prep rice

If using sushi rice, season 1/2 cup cooked rice with 1/2 teaspoon rice vinegar and gently fold to combine. Keep rice slightly warm — it should be tacky but not wet so it adheres to nori.

Assemble hand rolls

Place one half-sheet nori on a clean work surface, shiny side down. With wet hands, shape about 1/4 cup of seasoned sushi rice into a small oblong and place toward the left side of the nori. Sprinkle a pinch of furikake or sesame seeds over the rice if using.

Mound approximately 3 ounces (about 1/4 of the prepared filling per roll) of the crab dynamite filling on top of the rice, angling it toward the opening corner of the nori.

Top the crab filling with a generous pinch of crispy potato sticks (about 0.25 cup) so they protrude slightly from the roll for texture. Add a small piece of microgreen or shiso if using.

Drizzle a small amount of the prepared dynamite sauce over the filling using the squeeze bottle. Fold the nori into a cone (hand roll shape), sealing the edge by dampening with a tiny bit of water if needed. Repeat to make the second roll.

Finish and serve

Serve hand rolls immediately so the potato sticks remain crisp. Provide extra dynamite sauce on the side. Note: 2-piece minimum — prepare in multiples of two.