Crab Recipe

Prepare crab

Shred or flake the imitation crab into bite-sized pieces with your fingers or a fork so it mixes evenly with the sauce (if using fresh crab meat, ensure it's cooked, picked clean of shells, and flaked).

Make yuzu kosho mayo

In a medium bowl, combine the mayonnaise (6 tbsp) with 1.5 tsp yuzu kosho, 1 tsp lemon juice, 1/2 tsp toasted sesame oil, and 1/4 tsp salt. Whisk until smooth and taste; adjust yuzu kosho in 1/4 tsp increments if you want more heat/citrus.

Mix filling

Add the shredded crab and 2 tbsp finely sliced green onions to the mayo mixture. Fold gently until all crab is evenly coated. Stir in 1 tbsp toasted sesame seeds. Cover and chill for at least 15 minutes to let flavors meld.

Prepare sushi rice

If not already prepared, cook short-grain sushi rice according to package instructions to yield about 3 cups cooked. While still warm, gently fold in the rice vinegar seasoning (3 tbsp combined rice vinegar + sugar + salt) to taste. Fan the rice to cool to near room temperature (warm but not hot).

Prep vegetables

Julienne 1 cup cucumber into matchsticks and slice avocado into 1/4-inch slices. If using shiso or microgreens, rinse and pat dry.

Cut nori

If preferred, cut each full nori sheet in half for smaller temaki (hand roll) or keep whole for larger rolls. Lay a nori sheet shiny side down on a clean dry surface or bamboo mat.

Assemble hand rolls

Wet your hands lightly with water to prevent rice sticking. Place about 1/2 cup (approx.) of sushi rice near one corner of the nori (for full sheet) leaving a 1/2-inch border on the top edge. Flatten rice into a small triangle or oval. On top of the rice, place 2 to 3 tbsp of the chilled crab filling, a few cucumber julienne, 3–4 slices of avocado, and a small handful (about 1 tbsp) of microgreens or 1 shiso leaf.

Roll into cone

Starting from the corner with the rice and filling, fold the nori over the filling and roll into a cone shape, sealing the final edge by moistening with a little water. Press gently so the roll holds but the nori does not tear. Repeat to make 6 hand rolls.

Transfer the hand rolls to a serving platter seam-side down so they hold their shape. Drizzle or pipe the extra yuzu kosho mayo (2 tbsp) over each roll for visual appeal and extra flavor. Sprinkle with additional toasted sesame seeds if desired.

Serve immediately with soy sauce and pickled ginger on the side. Hand rolls are best eaten fresh to keep nori crisp.