Spicy Crab Roll Recipes

SPICY CRAB ROLL RECIPE

Steps:

• Rinse the rice and add to the rice cooker. Then add water and cook according to the instructions.
• Once cooked, transfer to a large bowl and let it cool. When it's still very warm, mix in the sushi vinegar (or the mixture of rice vinegar, sugar and salt).
• In a clear bowl, mix together Sriracha sauce and mayonnaise. Taste and add more Sriracha if you prefer a spicier flavor.
• Shred the imitation crab meat using your hands or two forks.
• Add Sriracha mayo and mix well.
• Cut the nori sheet into two halves with kitchen scissors.
• Place half of a nori sheet on top of the bamboo mat shiny side facing down.
• Spread seasoned sushi rice (about 3/4 cup) over nori evenly. Press the rice gently with your hands. (Tips: You can dip your hands in Tezu water to prevent the rice from sticking to your hands).
• Sprinkle sesame seeds on top of the rice.
• Flip the sheet and let the rice side facing down.
• Add the spicy Kani crab salad to the middle of the nori sheet.
• Place the thumbs underneath the bamboo mat and lift the edge up and over the filling.
• Roll the bamboo mat away from you and press the rice and filling together. Keep rolling until the ends meet.
• More the roll to a cutting board and cut it into 8 pieces.
• Drizzle more spicy mayo sauce on top of the roll for some extra heat.

SPICY SUSHI ROLL

Steps:

• Mix mayonnaise, chile sauce, togarashi, wasabi, chili powder, and paprika together in a bowl; fold in imitation crabmeat until evenly coated.
• Spread rice in an even layer across each nori sheet. Spoon a layer of crabmeat mixture in a row along the top edge of each nori sheet. Roll nori sheet around the crabmeat mixture filling, starting on the filling side until completely wrapped. Cut each roll into 8 equal pieces.

SPICY CRAB SPRING ROLLS

Steps:

• Shred crabmeat using 2 forks or in a food processor.
• Mix crabmeat, mayonnaise, and sriracha sauce together in a small bowl.
• Fill a shallow bowl with hot water to a depth of 2 inches. Dip 1 rice paper wrapper in the water for a few seconds to soften; set on a wooden cutting board or a clean, moist dish towel. Layer 1/4 of the cucumber, carrot, avocado, crabmeat mixture, and green onion in the bottom third of the rice paper.
• Pull bottom of the rice paper over the filling, using your fingers to prevent it from spilling out the sides. Fold opposing edges of the rice paper to overlap the filling; roll up tightly towards the top. Place roll seam-side down on a plate. Repeat with remaining rice papers and cucumber, carrot, avocado, crabmeat mixture, and green onion.

SPICY CRAB ROLL: BOLD INGREDIENTS & MORE!

Steps:

• Add the seasoned rice vinegar to the cooked sushi rice and mix together.
• Place your bamboo rolling mat inside a plastic gallon bag (trust us, this makes clean up much easier, all you have to do is throw out the bag!)
• Place one half sheet of nori on the rolling mat (remember we tore the full sheet in half hamburger style) with the rough side facing up.
• Combine the shredded imitation crab meat with the spicy mayo sauce. Pro tip: use a cheese grater on the imitation crab meat to shred it!
• ONLY ONCE THE RICE HAS COOLED, grab a handful of rice and cover the rough side of the nori leaving a 1 inch gap at the top without any rice. If using sesame seeds, sprinkle them over the rice. Grab the nori by the top, and flip it over so the rice is against the bamboo rolling mat and the 1 inch gap is now on the bottom.
• Starting 1/3 of the way up from the bottom begin to align the "guts" of the sushi roll in a horizontal line using the sliced cucumber, avocado, and cream cheese.
• Grab both the sushi mat and the nori and roll the mat over from the bottom until the empty space we left at the bottom is touching the other side, squeezing down on the roll to make it nice and tight and allowing to hold its shape.
• Once the roll is formed, it is time to add the shredded crab meat mixed with the spicy mayo sauce over the top of the roll. This is mostly for that Instagram-worthy picture. It is easier to add the shredded crab to the inside of the roll if you are in a hurry.
• Place the roll on a cutting board and get a knife and damp paper towel. Cut the toll into 8 equal sizes (easiest if you start by cutting the roll in half). Before you make each cut DAMPEN THE KNIFE WITH THE PAPER TOWEL or else the roll will fall apart when you slice through it.
• Serve with soy sauce, take some pictures for your friends, and enjoy!

SPICY CRAB ROLL | KANI MAKI

Steps:

• Cook the sushi rice. Once cooked, mix in the sushi vinegar. Leave it to cool to room temperature.
• Mix sriracha sauce and mayonnaise together in a bowl. After shredding the crab meat, add the sriracha mayo and mix it well. Toast the nori sheet.
• Place a sushi bamboo mat on a clean flat surface, place a sheet of cling wrap on top. Cut a piece of seaweed into two halves, and spread a thin layer of rice on a piece of seaweed. Gently press the rice with a spoon to flatten it, then sprinkle gomashio on top of it.
• Now, flip the rice and nori sheet, so that your seaweed is facing up. You can then add the spicy Kani salad in Step 2 to the middle of the nori sheet. Add the avocado, cucumber, and mango on top of it, with some mayonnaise.
• Roll the bamboo mat starting at the edge with both hands pressing it down firmly, continue until you reach the end. Leave in the fridge for at least 60 minutes or in the freezer for only 15 minutes. You can now cut your kani maki into pieces and remove the cling wrap for serving.
• If you like, you can place your masago on a plate, then roll each sushi slice onto the masago. Now you can serve your spicy crab roll!

SPICY KANI ROLL | SPICY CRAB ROLL

Steps:

• Start by rinsing the rice then add it to the rice cooker, after that add water and cook according to the instructions.
• Once your rice is cooked, go ahead and transfer it to a large bowl and let it cool, When it reaches a very warm state, you want to mix in the sushi vinegar (or the substitute mixture).
• Take a clean bowl and mix in it Sriracha sauce and mayonnaise.
• Start tasting, if you prefer a spicier flavor then feel free to add more Sriracha.
• With the use of your hands or two forks, go ahead and shred the imitation crab meat.
• Then, add Sriracha mayo and mix well.
• Start by cutting the nori sheet into two halves with the use of kitchen scissors, then place one half of the sheet on top of the bamboo mat shiny side facing down.
• Next, spread the seasoned sushi rice (about 3/4 cup) over nori evenly, and make sure to press the rice gently with your hands. (In order to prevent the rice from sticking to your hands, you can dip them in Tezu water).
• Now, sprinkle sesame seeds on top of the rice then flip the sheet so the rice side will be facing down, after that you want to add the spicy Kani crab salad to the middle of the nori sheet.
• At this point, you want to place your thumbs underneath the bamboo mat in order to lift the edge up and also over the filling.
• After that, you need to roll the bamboo mat away from you while pressing the rice and filling together, make sure you keep rolling until the ends meet.
• Move your Spicy Kani Roll to a cutting board and cut it into 8 pieces.
• Finally, go ahead and drizzle more spicy mayo sauce on top of the Spicy Kani Roll for some extra heat.