Snow Crab Roll Recipe

Rinse and cook rice

Rinse 2 cups short-grain rice under cold water until the water runs nearly clear (about 6–8 rinses). Drain 10–15 minutes. Combine rinsed rice and 2.2 cups water in a rice cooker or pot, cover, and cook according to rice cooker instructions or bring to a boil then simmer covered 15 minutes; let rest covered 10 minutes.

Season rice

Meanwhile, warm 4 tbs rice vinegar, 2 tsp sugar and 1 tsp salt in a small saucepan over low heat just until sugar dissolves; do not boil. Transfer cooked rice to a large wooden or nonreactive bowl. Gently fold the vinegar mixture into rice with a paddle or wide spatula using cutting-and-fanning motions to cool and create glossy grains. Fan rice until slightly warm. Keep covered with a damp towel while assembling rolls.

Prepare crab mixture

Shred or flake 10 oz cooked snow crab into bite-size pieces, removing cartilage. In a bowl, combine crab with 3 tbs Japanese mayonnaise, 1 tsp soy sauce, 1 tsp toasted sesame oil, 2 tbs thinly sliced scallions, 1 tsp lemon juice and 1 tsp black pepper. Gently fold to coat without mashing the crab. Taste and adjust seasoning — add a touch more mayo or a pinch of salt if needed. Refrigerate briefly if rice is still warm.

Prepare nori and workspace

Place a bamboo mat on a work surface and wrap with plastic. Have a small bowl of water on hand to wet your fingers. Place one nori sheet shiny side down on the plastic-wrapped mat.

Spread rice

Wet your fingers and take about 3/4 to 1 cup of sushi rice. Spread the rice evenly over the nori, leaving a 1-inch strip at the far edge free of rice. Press rice firmly but gently to make an even layer about 1/4 inch thick. Sprinkle about 1/2 tsp toasted sesame seeds and a pinch of masago (if using) over the rice if you want an outside garnish.

Flip (inside-out roll option)

If making an inside-out (uramaki) roll, place another sheet of plastic on top and flip the nori/rice so rice is facing down on the plastic and nori is facing up. Remove the top plastic. If making a traditional roll (nori outside), skip this flip step and keep rice on top of nori.

Add filling

On the nori side (or on top of rice if making inside-out), place a strip of 1/2 cup julienned cucumber and 1 cup sliced avocado lengthwise about 1 inch from the near edge. Spoon an even line (about 2.5 oz) of the crab mixture along the vegetables. Do not overfill.

Roll and seal

Use the bamboo mat to lift the near edge of the nori and fold it over the filling, tucking tightly with your fingers. Continue rolling while applying gentle even pressure with the mat to form a tight cylinder. Seal the far edge with a dab of water. If you flipped earlier, re-wrap rice side with the mat to shape.

Slice the roll

With a very sharp knife dipped in water and wiped dry, cut the roll into 6–8 equal pieces. Clean the knife between cuts to maintain clean edges. Arrange pieces on a serving plate with cut sides up.

Drizzle 2 tbs eel sauce over the rolls or plate, or serve eel sauce on the side for dipping. Sprinkle remaining toasted sesame seeds and 2 tsp masago or tobiko on top of each piece if desired. Serve with pickled ginger, soy sauce and wasabi. Enjoy immediately for best texture.