Crab Stick Roll Recipe

Shred crab

Remove crab sticks from packaging and pat dry. Using your hands or two forks, finely shred the imitation crab into thin pieces until you have about 2 cups.

Mix filling

In a medium bowl combine the shredded crab, mayonnaise, finely chopped green onion, chopped celery, lemon juice, Dijon mustard, salt, black pepper, and toasted sesame oil (if using). Mix thoroughly until evenly coated. Taste and adjust seasoning (add more lemon or salt if needed).

Prepare wrap surface

Place a bamboo sushi mat or clean work surface and lay a sheet of plastic wrap large enough to wrap the roll. Position a nori sheet shiny side down (if using soy paper, either side works).

Layer fillings

Moisten your hands with a little water to prevent sticking. Spread half of the crab filling lengthwise across the lower third of the nori sheet in an even, compact line about 1–1.5 inches (2.5–4 cm) wide. Top the crab line with a few strips of cucumber, a few slices of avocado, and a few pickled daikon or carrot matchsticks if using. Sprinkle about 1/2 tsp of toasted sesame seeds over the filling.

Roll

Using the bamboo mat or plastic wrap to help, lift the edge of the nori closest to you and fold it over the filling, tucking firmly to form a tight roll. Continue rolling while applying gentle pressure until the seam is sealed. Repeat with the second nori sheet and remaining filling and toppings.

Rest and slice

Wrap each completed roll in plastic wrap and let rest 5 minutes to set. Using a sharp, wet knife, slice each roll into 6–8 even pieces (wipe the knife between cuts to keep clean slices).

Garnish

Arrange the slices on a plate and sprinkle with remaining toasted sesame seeds. Optionally drizzle a little extra mayo or eel sauce on top.

Whisk together soy sauce, rice vinegar, and sweet chili sauce or sriracha in a small bowl. Serve alongside the sliced crab stick rolls for dipping.