Spicy Crab Salad Temaki Recipe

Prepare crab

If using imitation crab, shred or thinly chop the surimi into bite-size flakes. If using cooked lump crab, pick through to remove shells and gently break into pieces. Measure 8 oz and place in a mixing bowl.

Make spicy dressing

In a small bowl combine 4 tbs Japanese mayonnaise, 1.5 tbs sriracha, 1 tsp sweet chili paste (if using), 1/2 tsp sesame oil, 1/2 tsp soy sauce, and 1 tbs fresh lime juice. Whisk until smooth and slightly glossy. Taste and adjust heat or salt—add up to 1/2 tbs more sriracha for more heat or 1/4 tsp sugar to balance if too sharp.

Dress the crab

Add the shredded crab to the bowl with the dressing and gently fold until the crab is evenly coated. Stir in 1 tsp toasted sesame seeds and 2 tbsp thinly sliced scallion greens. Cover and refrigerate for 10–15 minutes to let flavors meld (do not refrigerate longer than 1 hour to avoid sogginess).

Prepare vegetables: julienne 1/2 cup cucumber (remove seeds to prevent excess moisture), shred 1/4 cup carrot, dice 1 avocado and toss the avocado lightly with a few drops of lime juice to slow browning. If using microgreens or pickled daikon/red onion, have them ready in small bowls for assembly.

Combine crunch elements: keep the cucumber, carrot, and microgreens separate from the dressed crab so they remain crisp at assembly time. Taste one component and adjust pickling or seasoning if needed.

Prepare rice

If using pre-made seasoned sushi rice, fluff and keep covered so it stays slightly warm. If your rice is unseasoned, warm 1.5 cups cooked short-grain rice slightly, sprinkle with 1 tbs rice vinegar seasoning (rice vinegar + 1 tsp sugar + pinch of salt dissolved), and fold gently until evenly seasoned. Let cool to room temperature but not cold.

Cut nori

Using kitchen scissors or a sharp knife, cut each full nori sheet in half (you should have 12 halves). Toast briefly over a low flame or in a dry skillet if not already toasted—nori should be crisp but not burned.

Assemble temaki (hand roll)

Place one nori half shiny-side down in your hand. With your other hand, spread a thin layer (about 2 tbsp) of rice along the left third of the sheet nearest you, leaving the top and bottom edges free (do not overfill). Sprinkle a pinch (about 1/4 tsp) furikake or toasted sesame-salt over the rice if using. On top of the rice, arrange 2–3 tbsp of dressed crab slightly angled, add a few strips of cucumber, a small amount (about 1 tbsp) shredded carrot, a couple of avocado cubes, and a small handful of microgreens. If using pickled daikon or red onion, add 1 tsp.

Roll into cone: Fold the bottom left corner up and roll the nori into a cone shape around the filling, finishing with the seam at the back. Press gently so the roll holds; the rice acts like glue. Repeat to make 6 temaki (use remaining nori halves if making more).

Finish & serve

Arrange temaki on a platter seam-side down. Sprinkle an additional pinch of toasted sesame seeds and a few thin scallion slices over the exposed filling. Serve immediately with soy sauce, wasabi, and pickled ginger on the side. Temaki are best eaten within 5–10 minutes of assembly so nori stays crisp.