Dancing Krab Roll Recipe

In a medium bowl combine shredded imitation crab, 1 tablespoon sriracha and 1 tablespoon Japanese mayonnaise. Mix until evenly coated. Taste and adjust heat with remaining sriracha if desired.

Cut the cream cheese into 8 long, thin strips about the length of the roll (roughly 3–4 inches). Keep chilled until assembly so it holds shape when rolling.

If making tempura shrimp from raw: heat vegetable oil in a deep pot to 350°F (175°C). Pat shrimp dry, dust lightly with flour. Dip in tempura batter (cold water + tempura flour) and fry until golden, about 2–3 minutes. Drain on paper towels. Remove tails if desired and let cool slightly. If using pre-cooked tempura shrimp, warm briefly or use cold as preferred.

Make sure sushi rice is cooked, seasoned, and slightly cooled to warm (not hot). Wet your hands with water mixed with a little rice vinegar to prevent sticking.

Place a bamboo rolling mat on a clean work surface and top with plastic wrap. Lay one nori sheet shiny side down on the plastic wrap.

Spread half of the rice (about 1 cup) evenly over the nori, leaving a 1" (2.5 cm) strip at the far edge without rice. Press rice gently and sprinkle with half the toasted sesame seeds.

Flip the nori/rice so the rice is facing down on the plastic wrap (this makes an inside-out roll as commonly served).

On the nori (now facing up), place 4 tempura shrimp in a row along the near edge, tails pointing slightly toward you. On top of the shrimp place half of the spicy krab mixture in a thin line, then lay 4 strips of cream cheese alongside.

Using the bamboo mat and plastic wrap to help, lift the near edge and roll tightly away from you, enclosing the filling. Press gently to form a firm cylinder. Repeat to make the second roll with remaining ingredients.

Moisten a very sharp knife with water and slice each roll into 8 even pieces (for a total of 16 pieces if you made two rolls). Wipe the knife between cuts to keep slices clean. For the menu portion of (8 pcs), slice each roll into 8 pieces and serve one roll.

Place sushi pieces on a platter. Drizzle eel sauce (about 1/2–1 teaspoon per piece) over the top in a zigzag. Drizzle spicy mayonnaise in a contrasting zigzag. Optionally sprinkle furikake or toasted sesame seeds and a few sliced green onions for color.

Serve the Dancing Krab Roll immediately with pickled ginger, a small dab of wasabi, and soy sauce on the side.