Snow Crab Roll Recipe

Prepare crab

If using cooked lump snow crab, pick through for shells and cartilage and shred or chop into bite-sized pieces so the filling is easy to roll and eat.

In a medium bowl, combine the snow crab meat, 3 tablespoons mayonnaise, 2 tablespoons finely chopped scallions, 1 teaspoon lemon juice, 1 teaspoon sesame oil, 1 teaspoon fine sea salt, 1/4 teaspoon freshly ground black pepper and, if using, 1 teaspoon sriracha. Gently fold until evenly coated, taking care not to mash the crab. Taste and adjust salt, mayonnaise or lemon as needed.

Cover and chill the crab mixture while you prepare rice and nori so the filling firms slightly (10–15 minutes).

Cook sushi rice according to package instructions. While still warm, season with 2 tablespoons rice vinegar seasoning (or a mix of 2 tbsp rice vinegar, 1 tsp sugar, 1/2 tsp salt). Spread the rice in a shallow tray to cool to hand temperature (warm, not hot).

Place a bamboo rolling mat on a work surface and lay a sheet of plastic wrap over it (optional for easier cleanup). Place one nori sheet shiny side down on the mat.

With wet hands, evenly press about 1/2 cup of the prepared sushi rice onto the nori, leaving a 1-inch (2.5 cm) strip at the far edge free of rice to seal. Repeat so each nori will use about 1/2 cup rice (yielding 4 rolls total).

If using optional cucumber and avocado, arrange a thin line (about 2–3 tablespoons) of julienned cucumber and 2–3 slices of avocado about 1 inch from the near edge of the rice-covered nori. Sprinkle a light pinch of toasted sesame seeds over the rice if desired.

Place ~2.5 ounces (about 1/2 cup) of the crab mixture along the same near edge on top of the rice/cucumber/avocado line. If you want added crunch, sprinkle about 2 tablespoons of tempura flakes over the crab.

Using the bamboo mat, lift the near edge and roll forward, tucking the filling and rolling into a tight cylinder. Press gently but firmly to seal. Moisten the bare 1-inch nori edge with a little water to finish sealing the roll.

Repeat to make the remaining rolls (should yield 4 rolls, or 32 bite-size pieces if sliced into 8 each).

If you want a topped snow crab roll (inside-out or uramaki version): place the rice-side down on the mat, spread a thin layer of mayonnaise on top of the roll, sprinkle tobiko/masago and toasted sesame seeds, or place thin slices of avocado over the rice before rolling. For an inside-out roll, place plastic wrap over the mat and invert the roll so rice is outside, then press tobiko onto the rice before slicing.

Using a very sharp, wet knife, slice each roll into 6–8 pieces. Wipe the knife clean and wet it between cuts to keep slices neat.

Arrange pieces on a platter and garnish with extra scallions, a drizzle of Japanese mayonnaise or spicy mayo if desired, and additional tempura flakes for crunch.

Serve immediately with soy sauce, pickled ginger and wasabi on the side. Leftover rolls are best eaten the same day; store any leftovers tightly wrapped in the refrigerator for up to 24 hours (note: texture changes).