Snow Crab Sushi Burrito Recipe

Rinse rice

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

Cook rice

Combine rinsed rice and 2 1/4 cups water in a rice cooker or medium saucepan. If using a saucepan, bring to a boil over medium-high heat, then reduce to low, cover tightly and simmer 15 minutes. Remove from heat and let rest, covered, for 10 minutes.

Season rice

While rice rests, warm 3 tbs rice vinegar, 1 1/2 tbs sugar and 1 tsp salt in a small saucepan or microwave just until sugar dissolves. Transfer rice to a large shallow bowl or hangiri if available. Pour seasoned vinegar evenly over rice and fold gently with a wooden spatula or spoon to combine and cool slightly. Fan rice or let it sit uncovered for 10–15 minutes until slightly warm. Keep covered with a damp towel until assembly to prevent drying.

Combine filling ingredients in a bowl: flaked snow crab (10 oz), 3 tbs mayonnaise, 1 tsp Sriracha (adjust to heat preference), 1/2 tsp toasted sesame oil, 2 tbs thinly sliced green onion, 1 tbs fresh lime juice and 1/4 tsp black pepper. Fold gently until crab is coated but still flaky. Taste and adjust seasoning with more lime, mayo, or Sriracha as needed. Chill briefly if rice is still warm.

Prepare vegetables: julienne about 3/4 cup cucumber (remove seeds for less moisture), shred 1/2 cup carrots, slice 1 avocado and toss slices with a tiny squeeze of lime if you want to slow browning. Drain pickled daikon or ginger and pat dry. Have 1 cup mixed greens ready. Keep each component separate for assembly.

Set up station: place a bamboo sushi mat on a work surface and top with plastic wrap (optional). Lay a full-size nori sheet shiny-side down on the mat.

Add rice: wet your hands with water (to prevent sticking). Spread about 3/4 cup to 1 cup of sushi rice in a rectangle down the center of the nori, leaving a 1–1.5 inch strip of nori uncovered at the far edge for sealing. Rice layer should be roughly 1/4 inch thick and narrower than the sheet edge-to-edge to allow folding.

Sprinkle sesame seeds or furikake lightly over the rice for flavor.

Flip nori (optional): For a burrito-style roll where rice is inside, flip the nori so the rice is facing down on the mat and the nori side is up. If you prefer rice-out, skip flipping.

Layer fillings: On the side of the rice closest to you (the near edge), place a layer of mixed greens (about 1/4 cup), then a line (about 2/3 cup) of the snow crab mixture across the width. Add cucumber julienne (about 2–3 tbsp), shredded carrots (2 tbsp), pickled daikon or ginger (1–2 tbsp), and several avocado slices (half an avocado per burrito). Keep fillings centered and slightly below midline to make rolling easier.

Roll tightly: Using the mat to help, lift the near edge of the nori and rice over the fillings, tucking firmly but gently. Continue to roll away from you, applying even pressure with the mat, until you reach the uncovered nori edge. Moisten that edge with a little water to seal the roll. If rice was on the outside earlier, the seam will be on the underside.

Finish & press: Give the burrito one more gentle squeeze in the mat to compact the shape. If you like, wrap each burrito in plastic wrap and let rest 5 minutes to set.

Slice & serve: Using a very sharp knife dipped in water between cuts, slice each roll in half or into 3 pieces. Serve with soy sauce/tamari for dipping and extra sesame seeds or furikake sprinkled on top.

Portion: This recipe makes 4 sushi burritos. Serve immediately or wrapped for takeout. Leftover rice or crab should be refrigerated and consumed within 24 hours.