Tiger Roll Recipe

Prepare vegetables

Finely dice the bell peppers, mince the small yellow onion, grate the carrot, and thinly slice the green onions. Place in a medium bowl.

Prepare crab and cream cheese

Shred or chop imitation crab meat into bite-sized pieces and add to the bowl with the vegetables. Add the softened cream cheese to the bowl in chunks so it mixes evenly.

Season and combine

Add Japanese mayonnaise, soy sauce, toasted sesame oil, lemon juice, salt, and black pepper. Using a rubber spatula or fork, fold and mix until the cream cheese is fully incorporated and the mixture is uniformly combined but still slightly chunky. Taste and adjust seasoning (add more soy or lemon as desired).

Choose your wrapper

Decide whether to use nori for a sushi-style roll or thin flour tortillas/crepes for a more approachable appetizer. If using nori, dampen a clean, slightly damp bamboo sushi mat with a paper towel to prevent sticking.

Assemble rolls (nori method)

Place one nori sheet shiny side down. Spread about 2.5 oz (roughly 1/3 cup) of the crab-cream cheese filling in a 1-inch-wide line along one edge of the nori, leaving a 1/2-inch margin. Roll tightly with the mat, applying gentle pressure to form a compact roll. Seal the edge with a little water. Repeat for remaining sheets and filling.

Assemble rolls (tortilla/crepe method)

Lay a tortilla or crepe flat. Brush a little vegetable oil to help prevent sticking. Spoon about 2.5 oz of filling along one edge and roll tightly, tucking in the sides as you roll, like a wrap. Repeat for remaining wrappers and filling.

Optional pan-sear for texture

If you want a warm, slightly crisp exterior (common in some tiger roll variations), heat a nonstick skillet over medium heat and add a thin film of oil. Place the rolled tortilla/crepe seam-side down and cook 30–45 seconds per side until lightly golden. If using nori, pan-searing is not typical; instead, serve chilled or at room temperature.

Slice and plate

Using a sharp knife (dampen knife with water for cleaner cuts if sticky), slice each roll into 6–8 bite-sized pieces. Arrange on a platter, garnish with toasted sesame seeds and additional sliced green onion.

Serve the tiger roll pieces with pickled ginger and small bowls of soy sauce or ponzu for dipping. Drizzle sriracha or chili mayo over the top if desired (mix mayo with sriracha to taste for chili mayo).

Provide small plates and napkins. Best served immediately if pan-seared, or chilled/refrigerated up to 2 hours if prepared ahead (cover tightly).