Spicy Crab Roll Recipe

Rinse the rice in a fine-mesh sieve under cold running water, gently rubbing the grains, until the water runs almost clear (4–6 rinses). Drain 15 minutes.

Combine rinsed rice and 2.2 cups water in a rice cooker or medium saucepan. If using a saucepan, bring to a boil, then reduce to low, cover and simmer 15 minutes. Remove from heat and let steam, covered, 10 minutes.

While rice cooks, warm the rice vinegar, sugar and salt in a small saucepan over low heat or microwave until sugar dissolves (do not boil). Cool slightly.

Transfer cooked rice to a large bowl (preferably wooden sushi oke). Gently fold in the vinegar mixture with a wooden paddle or spatula using a cutting-and-folding motion to avoid crushing grains. Fan or allow to cool to slightly warm (room temperature). Keep covered with a damp towel to prevent drying.

Shred the crab meat into bite-sized pieces with your hands or a fork. Pat dry if using fresh cooked crab to remove excess moisture.

In a bowl, combine mayonnaise, Sriracha, optional chili garlic sauce, toasted sesame oil, lime juice and black pepper. Taste and adjust heat — add more Sriracha for spiciness or more mayo to mellow.

Fold the shredded crab and sliced green onions into the spicy mayo mixture until evenly coated. Refrigerate 10–15 minutes to let flavors meld; keep chilled until assembly.

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

Wet your hands lightly with the reserved rice vinegar (or water) to prevent sticking. Spread about 1/2 cup of sushi rice evenly over the nori, leaving a 1-inch (2.5 cm) strip at the top edge free of rice.

Sprinkle a few toasted sesame seeds over the rice (optional). Flip the nori so rice faces down on the mat (for inside-out roll).

On the side closest to you, arrange a strip of cucumber (about 2 tbsp julienned), 2–3 slices of avocado, and 2–3 tbsp of the spicy crab mixture across the width of the nori.

Using the lift of the mat, roll the sushi away from you, tucking the filling firmly and rolling to the seam. Press gently but firmly to form a tight roll. Seal the seam with a little water if needed.

Repeat with remaining nori sheets and fillings to make 4 rolls. Let rolls rest seam-side down for 2–3 minutes to set.

Using a sharp knife dipped in water, slice each roll into 8 pieces. Wipe the knife between cuts for clean slices.

Arrange sliced rolls on a serving plate. Spoon or lightly brush eel sauce over the top of each piece (about 1 tsp per piece).

Drizzle spicy mayo across the rolls in a thin zigzag (use a squeeze bottle or spoon).

Optional: Add a small dollop of spicy crab atop each piece before drizzling for extra height and heat (use leftover filling).

Garnish with pickled ginger, a small smear of wasabi if desired, and an extra sprinkling of toasted sesame seeds and sliced green onion as finishing touch.