Spicy Crab Rolls

0
Serves 8
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Directions

  1. 1Make U.S-grown short grain sushi rice in a rice cooker.
  2. 2Make U.S-grown short grain sushi rice in a rice cooker.
  3. 3Make U.S-grown short grain sushi rice in a rice cooker.
  4. 4For the rice seasoning, combine rice vinegar, sugar, and salt. Then mix into the freshly made rice.
  5. 5For the rice seasoning, combine rice vinegar, sugar, and salt. Then mix into the freshly made rice.
  6. 6For the rice seasoning, combine rice vinegar, sugar, and salt. Then mix into the freshly made rice.
  7. 7Slice the crab sticks into small pieces.
  8. 8Slice the crab sticks into small pieces.
  9. 9Slice the crab sticks into small pieces.
  10. 10Combine the crab with Kewpie mayo, sriracha, lime juice, and sesame oil. Mix until shredded.
  11. 11Combine the crab with Kewpie mayo, sriracha, lime juice, and sesame oil. Mix until shredded.
  12. 12Combine the crab with Kewpie mayo, sriracha, lime juice, and sesame oil. Mix until shredded.
  13. 13Line a bamboo mat with plastic wrap and prepare the sushi rolling station.
  14. 14Line a bamboo mat with plastic wrap and prepare the sushi rolling station.
  15. 15Line a bamboo mat with plastic wrap and prepare the sushi rolling station.
  16. 16Evenly spread the rice onto the nori.
  17. 17Evenly spread the rice onto the nori.
  18. 18Evenly spread the rice onto the nori.
  19. 19Sprinkle toasted sesame seeds onto the rice before flipping over the nori.
  20. 20Sprinkle toasted sesame seeds onto the rice before flipping over the nori.
  21. 21Sprinkle toasted sesame seeds onto the rice before flipping over the nori.
  22. 22In the center, add a row of spicy crab, then sliced cucumber and avocado.
  23. 23In the center, add a row of spicy crab, then sliced cucumber and avocado.
  24. 24In the center, add a row of spicy crab, then sliced cucumber and avocado.
  25. 25Wrap the nori edge over the filling and squeeze to pack the roll.
  26. 26Wrap the nori edge over the filling and squeeze to pack the roll.
  27. 27Wrap the nori edge over the filling and squeeze to pack the roll.
  28. 28Finish rolling and squeeze again to shape the roll.
  29. 29Finish rolling and squeeze again to shape the roll.
  30. 30Finish rolling and squeeze again to shape the roll.
  31. 31Slice into eight pieces.
  32. 32Slice into eight pieces.
  33. 33Slice into eight pieces.
  34. 34Remove the plastic and enjoy!
  35. 35Remove the plastic and enjoy!
  36. 36Remove the plastic and enjoy!

Ingredients

  • 2 cups U.S-grown short grain sushi rice
  • 2 cups U.S-grown short grain sushi rice
  • 2 cups U.S-grown short grain sushi rice
  • 2 cups Water
  • 2 cups Water
  • 2 cups Water
  • 1 tablespoon Rice vinegar
  • 1 tablespoon Rice vinegar
  • 1 tablespoon Rice vinegar
  • 1 tablespoon Sugar
  • 1 tablespoon Sugar
  • 1 tablespoon Sugar
  • 1 teaspoon Salt
  • 1 teaspoon Salt
  • 1 teaspoon Salt
  • 8 ounces Imitation crab meat
  • 8 ounces Imitation crab meat
  • 8 ounces Imitation crab meat
  • 2 tablespoons Kewpie mayonnaise
  • 2 tablespoons Kewpie mayonnaise
  • 2 tablespoons Kewpie mayonnaise
  • 1 tablespoon Sriracha
  • 1 tablespoon Sriracha
  • 1 tablespoon Sriracha
  • 1 tablespoon Lime juice
  • 1 tablespoon Lime juice
  • 1 tablespoon Lime juice
  • 1 teaspoon Sesame oil
  • 1 teaspoon Sesame oil
  • 1 teaspoon Sesame oil
  • 1 Avocado
  • 1 Avocado
  • 1 Avocado
  • 2 Persian cucumbers
  • 2 Persian cucumbers
  • 2 Persian cucumbers
  • 1 Nori sheets
  • 1 Nori sheets
  • 1 Nori sheets
  • 1 tablespoon Sesame seeds
  • 1 tablespoon Sesame seeds
  • 1 tablespoon Sesame seeds

Equipment

Rice cookerBowlWhiskKnifeBamboo matPlastic wrap