Smoked Salmon King Crab Recipe

Make the sriracha aioli

In a small bowl, whisk together 1/2 cup mayonnaise, 1 tbsp sriracha, 2 tbsp Japanese mayonnaise (if using), 1 tsp rice vinegar, 1 tsp soy sauce, and 1/2 tsp sesame oil until smooth. Taste and adjust heat by adding more sriracha if desired. Stir in 1/2 of the lemon zest and 1/2 tsp lemon juice. Reserve in the refrigerator while assembling.

Prepare the seafood

Gently flake the king crab meat into bite-sized chunks, keeping some larger pieces for presentation. Place the smoked salmon slices on a platter and, if desired, cut a few slices crosswise into narrower ribbons for rolling. Drizzle the crab lightly with 1/2 tsp olive oil and a pinch (about 1/8 tsp) of sea salt and 1/8 tsp black pepper to enhance flavor; taste and adjust.

Prep avocado and cucumber

Thinly slice the avocado and immediately toss the slices gently with remaining lemon juice (about 1/2 tbsp) and a small pinch (about 1/8 tsp) of salt to prevent browning. Thinly slice the seeded cucumber into rounds or half-moons. Chop the chives finely.

Build individual bites or a composed plate

Option A — Canapés: Spread about 1 tsp sriracha aioli on each toasted brioche or cracker. Top with a piece of smoked salmon, a small mound (about 1 tbsp) of king crab meat, one avocado slice, and one cucumber slice. Sprinkle with chives, toasted sesame seeds, and a tiny drizzle of olive oil. Option B — Composed plate: On a chilled plate, fan 4–6 smoked salmon slices. Arrange small mounds of king crab on top or to the side. Interleave avocado and cucumber slices between salmon pieces. Dot with sriracha aioli (use a squeeze bottle or spoon) and scatter chives, microgreens, sesame seeds, and lemon zest over the top.

Alternative presentation — rolls

Lay a smoked salmon slice flat, place a thin line of crab, a cucumber strip, and an avocado slice near one edge. Add a small smear (about 1/2 tsp) of aioli, then roll gently to enclose. Secure with a nori strip or skewer if needed. Repeat until ingredients are used.

Just before serving, taste one bite and adjust seasoning with a light sprinkle of flaky sea salt or an additional squeeze of lemon if needed. Garnish the platter with microgreens or baby arugula and an extra dusting of sesame seeds. Serve chilled or slightly cool; estimated total time from start to finish is about 20–25 minutes.