Spicy Crab Roll Recipe
Recipe information
Make Spicy Crab Roll in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Sushi Rice
Filling
Roll Assembly
Garnish & Finish
Sushi Rice
1. Rinse and cook rice
Rinse the short-grain rice under cold water, swirling and draining until the water runs nearly clear (about 4–6 rinses). Drain the rice 15 minutes. Combine rinsed rice and 1.65 cups water in a rice cooker or medium saucepan. Cook according to rice cooker instructions, or bring to a boil, then reduce to low, cover and simmer 15 minutes. Remove from heat and let rest 10 minutes, covered.
2. Season the rice
While the rice cooks, warm rice vinegar, sugar and salt in a small saucepan or microwave just until sugar dissolves. Transfer cooked rice to a large shallow bowl or hangiri if available. Gently fold in the vinegar mixture with a wooden paddle or spatula using cutting and fanning motions to cool the rice to near room temperature. Spread rice to cool faster and cover with a damp towel to keep moist.
Filling
3. Prepare crab mixture
If using imitation crab sticks, shred them into small bite-sized flakes with your fingers. If using real cooked crab, flake into small pieces and discard shells. In a bowl combine crab, 3 tbs mayonnaise, 1.5 tbs sriracha, 0.5 tsp gochujang (if using), 0.5 tsp sesame oil, sliced scallions, 1 tbs toasted sesame seeds, 0.25 tsp salt and 0.125 tsp black pepper. Taste and adjust spiciness or salt—add more sriracha for heat or more mayonnaise to mellow. Keep chilled until assembly.
4. Optional tempura crunch
If you want extra crunch, heat neutral oil in a small pot to 350°F (175°C). Toss 0.25 cup panko in the hot oil briefly (10–20 seconds) until golden and crisp. Drain on paper towels and cool. Use 1–2 tbs of the panko inside the roll and reserve some for garnish.
Roll Assembly
5. Prepare workstation
Place bamboo sushi mat on a work surface and wrap with plastic wrap to prevent sticking. Have a small bowl of water and a little rice vinegar nearby to wet your fingers, and keep the prepared rice, crab filling, cucumber, avocado and nori within reach.
6. Place nori and rice
Lay one nori sheet shiny side down on the mat. Wet your fingers with the vinegar-water and grab about 3/4 cup of sushi rice. Spread the rice evenly over the nori leaving a 1-inch strip at the far edge free of rice. Press gently so the rice adheres but do not compress too hard.
7. Add fillings
Flip the nori so the rice faces down on the mat (for an inside-out roll) or leave rice on the outside if making a traditional roll. On the center near the edge closest to you, lay a line of the crab mixture (about 3–4 tbs), a few cucumber julienne, 2–3 slices of avocado and a sprinkle of panko crunch if using. Do not overfill.
8. Roll tightly
Lift the edge of the mat and begin to roll the nori away from you, tucking the filling as you go. Apply gentle pressure with the mat to shape a firm roll. Continue rolling until the seam is sealed. Use a few drops of water on the bare nori strip to help seal if needed.
9. Repeat
Repeat steps for the remaining nori sheets and ingredients to make about 4 rolls total. If you flipped the nori earlier to rice-outside, you can brush the rice with a little water to help toppings adhere.
Garnish & Finish
10. Slice the rolls
Using a very sharp knife, wet the blade with water and wipe between cuts to prevent sticking. Cut each roll into 6–8 pieces (yielding about 24–32 pieces total from 4 rolls). For clean cuts, press down firmly and slice in a single motion rather than sawing.
11. Add sauces and garnish
Drizzle spicy mayo (mix 3 tbs mayonnaise with 1 tbs sriracha if not pre-made) and optional eel sauce over the cut rolls. Sprinkle toasted sesame seeds, reserved panko crunch and thinly sliced scallions on top. Serve with pickled ginger and soy sauce; place wasabi on the side if desired.
12. Storage
Serve immediately for best texture. If holding briefly, cover tightly with plastic wrap and refrigerate up to 6 hours. Avoid freezing cooked sushi rolls.
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