Crab Salad Temaki Recipe

Rinse rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve or bowl. Rinse under cold running water, gently swirling, until the water runs almost clear (about 4–6 rinses). Drain for 10 minutes.

Cook rice

Combine rinsed rice and 2 1/4 cups water in a medium saucepan with a tight-fitting lid. Bring to a boil over medium-high heat, then reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Make sushi vinegar

While rice rests, whisk together 3 tbs rice vinegar, 1 1/2 tbs sugar and 1 tsp salt until dissolved. Warm slightly (microwave 10–15 seconds) if needed to dissolve fully.

Season rice

Transfer cooked rice to a wide shallow bowl (a wooden hangiri is traditional). Sprinkle the vinegar mixture over rice and fold gently with a rice paddle or spatula to combine while fanning or allowing steam to escape so rice cools to body temperature (about 5–8 minutes). Cover with a damp towel until ready to use.

Prepare crab

If using imitation crab sticks, shred them by hand or chop coarsely into 1/4- to 1/2-inch pieces. If using real crab, drain/fluff flaked meat and pick out any shells.

Mix filling

In a medium bowl combine 8 oz shredded crab, 3 tbs Japanese mayonnaise, 2 tsp masago (if using), 2 tbs thinly sliced scallions, 1/2 cup julienned cucumber, 1 tsp additional mayonnaise (optional for extra creaminess), 1/2 tsp lemon juice, 1/4 tsp toasted sesame oil, 1 tsp toasted sesame seeds, 1/4 tsp salt and 1/8 tsp freshly ground black pepper. Gently fold until evenly combined. Taste and adjust seasoning (more mayo, lemon, or salt) to preference. Keep chilled until assembling.

Prepare nori

If nori sheets are full-size, cut each sheet in half crosswise to make two rectangles (for easier hand rolls) or use whole sheets for larger temaki. Keep nori crisp; if they soften from humidity, briefly toast over a low flame or in a dry skillet for 2–4 seconds per side.

Assemble temaki (hand rolls)

Place a nori rectangle shiny side down on your palm or a clean work surface. With the short edge nearest you, place about 1/3 to 1/2 cup seasoned sushi rice in the lower left corner, spreading into a small triangle, leaving a 1/2-inch border on the edges. Press rice lightly (do not over-compress). Add 2–3 tablespoons of crab salad on top of the rice, then a few avocado slices (if using) and 1–2 shiso or cilantro leaves. Sprinkle a pinch of sesame seeds and a few grains of masago on top if desired.

Roll into cone

Fold the nori over the filling from the bottom left corner, rolling diagonally to form a cone shape (temaki). Seal the last edge with a small dab of rice or a bit of mayonnaise so it stays closed. Repeat to make 4 hand rolls (or more if using half sheets).

Serve

Arrange temaki upright in a serving stand or on a plate. Serve immediately with soy sauce, pickled ginger and wasabi on the side. Temaki are best eaten right away so nori remains crisp.