Crab Rangoon Roll Recipe

Shred the imitation crab sticks finely by hand or pulse briefly in a food processor until flaky but not mushy.

In a bowl, beat the softened cream cheese until smooth. Fold in the shredded crab, chopped scallions, soy sauce, sesame oil, white pepper, and sriracha (if using) until evenly combined. Taste and adjust seasoning. Chill the mixture for 15–20 minutes to firm up slightly.

Rinse the sushi rice under cold water until the rinse water runs mostly clear (3–4 rinses) to remove surface starch.

Combine the rinsed rice and 1.1 cups water in a small pot. Bring to a gentle boil, then reduce to the lowest simmer, cover, and cook 12–14 minutes until water is absorbed. Remove from heat and rest, covered, for 10 minutes.

Meanwhile, warm the rice vinegar, sugar and salt in a small saucepan or microwave just until sugar dissolves. Do not boil.

Transfer the cooked rice to a large shallow bowl or hangiri. Gently fold in the vinegar mixture with a cutting motion to season and cool the rice. Fan the rice while folding if possible to give it shine. Let the rice cool to near room temperature (warm to slightly cool) before assembly.

Place a bamboo sushi mat on your work surface and cover it with plastic wrap to prevent sticking. Lay a sheet of plastic wrap atop the mat and then place one nori sheet, shiny side down, on the plastic wrap.

Wet your hands lightly with water (with a little rice vinegar to prevent sticking). Spread about 3/4 cup of sushi rice evenly over the nori, leaving a 1-inch strip at the far edge free of rice to seal. Press gently to an even thickness (about 1/4 inch). Sprinkle a few sesame seeds over the rice if desired.

Turn the nori over so rice faces down (rice against plastic wrap) and the nori side is up. Spread approximately 1/4 of the chilled crab‑cream cheese filling in a horizontal line about 1 inch from the near edge of the nori.

Use the mat to roll the nori into a tight log, lifting the edge closest to you and tucking the filling inward. Roll away from you, pressing gently to form a firm roll. Seal the edge with a little water or mayonnaise. Wrap the roll in plastic wrap and repeat with remaining nori, rice and filling to make 4 rolls. Chill wrapped rolls in the refrigerator for 10–15 minutes to firm.

Heat the vegetable oil in a deep skillet or pot to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter— it should sizzle and rise slowly.

Make the tempura batter just before frying: combine the flour and cornstarch in a bowl. If using an egg, beat it lightly and whisk into the very cold sparkling water. Pour the liquid into the dry ingredients and stir once or twice with chopsticks or a fork; do not overmix—the batter should be lumpy and cold. Keep the bowl over another bowl with ice or add a couple of ice cubes to keep batter chilled briefly.

Unwrap one chilled roll and remove the plastic. Lightly brush the roll with the teaspoon of mayonnaise (this helps batter adhere). Hold the roll on its seam so it does not unroll, dip or spoon batter to fully coat the roll, rotating to cover completely.

Carefully lower the battered roll into the hot oil. Fry 2–3 minutes, turning occasionally, until the batter is crisp and golden and the roll is heated through. Work in batches; do not overcrowd the oil. Drain on a wire rack or paper towels. Repeat with remaining rolls and batter.

Let each fried roll rest 2 minutes, then use a sharp wet knife to slice each roll into 6–8 pieces. Wipe the knife between cuts for clean slices.

Arrange the pieces on a serving plate. Drizzle sushi (unagi) sauce and sweet chili sauce over the top in a decorative pattern. Garnish with pickled ginger, a small dab of wasabi if desired, and extra chopped scallions or sesame seeds.

Serve immediately while hot and crisp with extra sauces on the side for dipping.