Snow Crab Roll Recipe

Flake the chilled snow crab meat into a medium bowl, removing any large shells or cartilage. Gently break into bite-sized pieces without over-mashing.

Add Japanese mayonnaise, finely chopped scallions, lemon juice, toasted sesame oil, kosher salt, and black pepper to the crab. Fold gently until evenly combined.

Taste and adjust seasoning. If using masago or tobiko, fold it in now, reserving about 1 teaspoon for garnish.

Cover and chill the filling in the refrigerator while you prepare the rice and other components (10–15 minutes).

If not already prepared, cook sushi rice and season with rice vinegar, sugar, and salt to taste. Let the rice cool to warm (not hot).

Lay a bamboo rolling mat on a clean surface and place a sheet of plastic wrap over it (optional for easier cleanup). Lay 1 nori sheet, shiny side down, on the mat.

With lightly oiled, wet hands (use the neutral oil to prevent sticking), spread a thin, even layer of rice over the nori, leaving a 1-inch border at the top edge without rice.

Sprinkle a little toasted sesame seeds across the rice layer evenly.

Flip the nori so the rice side is down on the plastic wrap/mat (this creates an inside-out roll). Alternatively, keep rice outside if you prefer classic roll—these directions assume inside-out style.

About 1 inch from the bottom edge of the nori, arrange a line of cucumber julienne and 3–4 slices of avocado across the sheet.

Spoon a generous 2–3 tablespoons of the crab filling along the cucumber/avocado line and spread evenly.

Using the mat, lift the edge nearest you and roll firmly but gently, tucking the fillings as you go, until you form a tight cylinder. Squeeze lightly to seal the seam.

Repeat to make a total of 4 rolls (or until ingredients are used).

Transfer each roll to a cutting board. With a very sharp wet knife (dip blade in water and wipe between cuts), cut each roll into 6–8 pieces, cleaning the knife between slices for neat edges.

Arrange the pieces on a serving plate. Drizzle unagi sauce and spicy mayo across each roll piece in thin lines. Sprinkle remaining masago/tobiko and toasted sesame seeds on top.

Garnish with pickled ginger and a small dab of wasabi on the side. Serve immediately.