Crab sushi

Crab sushi

Perfect for a fun sushi night at home, this roll is filled with creamy spicy crab, pepper and chives.

  • 1 hour
  • Medium
  • Sides
  • 3-4 Servings

Ingredients

  • 200g fresh crab meat
  • 2 tbsp mayonnaise 
  • 1 tsp sriracha  sauce (adjust to taste)
  • 1 red pepper, thinly sliced
  • 1 small bunch chives, chopped
  • 300g Yutaka Sushi Rice
  • 750ml water
  • 3 tbsp Yutaka Rice Vinegar
  • 2 tbsp sugar
  • 1 tsp salt
  • 4 sheets Yutaka Nori
  • Yutaka Soy Sauce, for serving
  • Yutaka Sushi Ginger, for serving
  • Yutaka Hon Wasabi, for serving

Directions

  1. Rinse the sushi rice under cold water until the water runs clear. In a medium saucepan, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed.
  2. In a small bowl, mix the rice vinegar, sugar, and salt dissolved. Once the rice is cooked, remove it from the heat and elt it sit covered for 10 minutes. Then, transfer the rice to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
  3. In a separate bowl, combine the crab meat, mayonnaise, and sriracha sauce. Mix well and adjust the spice level to taste.
  4. Place a bamboo sushi mat on a flat surface and lay a sheet of nori shiny side down. With wet hands, spread a thin layer of sushi rice over the nori, leaving about 2 cm at the top edge.
  5. In the centre of the rice, place a line of the spicy crab mixture, followed by a few slices of red pepper and a sprinkle of chopped chives.
  6. Starting from the bottom edge, use the sushi mat to roll the nori tightly over the filling, pressing gently to form a cylinder. Continue rolling until you reach the exposed edge of the nori.
  7. Moisten the edge of the nori with a little water to seal the roll. Repeat the remaining ingredients to make additional rolls.
  8. Once all the rolls are made, use a sharp knife to slice each roll into bite-sized pieces. Wipe the knife with a damp cloth between cuts to keep the edges clean.
  9. Serve the spicy crab maki rolls with soy sauce, pickled ginger, and wasabi.

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