Spicy Crab Roll Recipe

Rinse and cook rice

Place the 2 cups short-grain rice in a fine-mesh sieve and rinse under cold water, rubbing the grains together, until the water runs nearly clear (about 6–8 rinses). Drain 10 minutes. Combine rinsed rice and 2.25 cups water in a rice cooker or saucepan, bring to a boil, then reduce heat to low, cover, and simmer 15 minutes (or cook in rice cooker). Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice rests, warm 3 tablespoons rice vinegar, 2 teaspoons sugar, and 1 teaspoon salt in a small saucepan just until sugar dissolves. Transfer cooked rice to a large shallow bowl or hangiri. Gently fold the vinegar mixture into the rice with a rice paddle or wooden spoon using slicing motions to avoid mashing the grains. Fan or let cool to warm (not hot) — this should take about 10–15 minutes.

Prepare crab: shred 8 oz imitation crab or cooked lump crab into bite-sized pieces and place in a mixing bowl.

Make spicy mayo: add 3 tablespoons Japanese mayonnaise, 1.5 tablespoons sriracha, 1/2 tablespoon gochujang (optional), and 1/2 teaspoon sesame oil to the crab. Mix until evenly coated and slightly chunky. Taste and adjust heat — add more sriracha if you prefer spicier. Fold in 2 tablespoons thinly sliced scallions and 1 tablespoon sesame seeds.

Keep mixture chilled while you prepare rice and nori to maintain texture.

Prepare workspace

Have a bamboo mat wrapped in plastic, a damp towel, and a small bowl of water. Slice cucumber into long julienne strips (about 1 cup) and pat dry to remove excess moisture.

Assemble roll (inside-out option)

Lay a sheet of plastic-wrapped bamboo mat on the counter. Place one nori sheet shiny side down on the mat. Wet your hands and take about 3/4 to 1 cup of seasoned sushi rice; spread a thin even layer of rice over the nori, leaving a 1-inch strip at the far edge uncovered. Sprinkle with a few toasted sesame seeds if desired. Carefully flip the nori so rice is down on the plastic (inside-out roll) leaving nori facing up.

Add filling

Place a line (about 1/3 to 1/2 cup) of the spicy crab mixture across the nori about 1 inch from the near edge. Lay 6–8 cucumber julienne strips alongside the crab. If you prefer a simpler roll (nori-out), place nori shiny side down and put rice on the nori leaving the far edge clear, then arrange filling on top of rice.

Roll and shape

Using the bamboo mat, lift the near edge and roll tightly over the filling, applying gentle pressure to form a compact cylinder. Press firmly along the roll with the mat to seal the edge and shape the roll. Let the roll rest seam-side down for 1–2 minutes to set.

Slice

Using a sharp knife dipped in water and wiped dry between cuts, slice the roll into 6–8 even pieces. For clean slices, wet the knife between each cut. Arrange on a platter and sprinkle with additional toasted sesame seeds and the reserved scallions.

Serve the spicy crab rolls with soy sauce, pickled ginger, and wasabi on the side. Consume within 2 hours for best texture, or cover and refrigerate up to 24 hours (rice will firm up).