Homemade sushi nights have this effortless charm — a little messy, a little experimental, but always fun. The first few rolls might look uneven or loose, but each time you roll one, you get a little better at understanding the feel of the rice, the pressure you need, and how the fillings behave. That’s part of why I love making this spicy crab salad sushi at home. It’s relaxed, casual, and the flavors always deliver even if the rolls aren’t picture-perfect.
Whenever I make this, I set everything out on the counter like a little workshop. A bowl of cool water for my fingers, the spicy crab mixture, the cucumber sticks, the sesame seeds, the seasoned rice — and before long, it becomes an evening activity rather than just a meal. The creamy crab, the crunch of cucumber, the heat from the Sriracha, and the nori all come together in a way that feels playful but satisfying.
Ingredients You’ll Need
(Shuffled with quantities first)
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2 cups cooked sushi rice
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8–10 sticks imitation crab (surimi), shredded
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4 nori sheets
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2 tablespoons sesame seeds (black and white mixed)
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½ seedless cucumber, cut into thin sticks
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4 tablespoons mayonnaise (Japanese mayo preferred)
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3 tablespoons Sriracha (divided)
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2 sliced scallions
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1 ¾ cups water (for cooking rice)
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¼ cup seasoned rice vinegar
Keeping the sesame seeds mixed gives a nice contrast and a nutty pop in every bite.
How I Make This Spicy Crab Salad Sushi
Preparing the Sushi Rice
I start by rinsing the rice until the water runs nearly clear. It’s a small step, but it makes a world of difference in texture. After cooking, I stir in the seasoned rice vinegar and spread the rice out to cool slightly. Letting it steam off keeps it from turning mushy and helps it stay sticky enough to press onto the nori.
Making the Crab Filling
I pull the surimi apart into thin strands with my fingers. A quick press-and-pull with a knife helps separate the fibers if they’re stubborn. Then I stir the crab with scallions, two tablespoons of mayo, and two tablespoons of Sriracha until creamy. It tastes a bit like the spicy crab rolls you get at a good sushi bar, but with that extra fresh touch from the scallions.Mixing the Spicy Mayo
For the drizzle, I mix the remaining mayonnaise with the remaining Sriracha. A squeeze bottle makes things much easier, especially when you want a neat finish on top of each roll.
Setting Up the Nori
I wrap my sushi mat in plastic wrap so the rice doesn’t cling to the bamboo. Then I cut each nori sheet in half. Placing the shiny side down gives a cleaner look once it’s rolled.
With damp (not wet) fingers, I press a layer of rice across the nori, leaving a small gap at the top. The rice should feel sticky but manageable; if it starts clinging too much, I dip my fingers again.
A sprinkle of sesame seeds goes over the rice, and then I flip the sheet so the rice sits on the bottom.
Rolling the Sushi
I add a line of spicy crab salad near the bottom edge, followed by crisp cucumber sticks. Using the mat, I lift and roll, tucking gently to keep the roll tight without squeezing out the filling. Once it’s rolled into a firm cylinder, I place it seam-side down on a board.
A sharp knife makes all the difference here. I clean the blade between cuts for neat pieces.
A drizzle of spicy mayo on top finishes the roll beautifully.
Serving Suggestions
Soy Sauce
Just a shallow dish for dipping is enough. It balances the richness of the crab and mayo.
Extra Sesame Seeds
I sometimes sprinkle more on top for a bit of crunch.
Pickled Ginger
Helps refresh the palate between bites.
Ingredient Swaps That Work Well
Real Crab
If available, real crab meat elevates the roll with a sweeter, more delicate flavor.
No Cucumber?
Thin carrot sticks or avocado slices work well for texture.
Vinegar Substitution
If you only have plain rice vinegar, add a tiny pinch of sugar and salt to mimic seasoned vinegar.
How I Store Leftovers
Sushi is best eaten the day it’s made. But if you need to store leftovers, I place the pieces in an airtight container and refrigerate them. The rice firms up a bit, so I like to enjoy leftovers within 24 hours.
Slip-Ups I’ve Learned to Avoid
Over-wetting the Rice
Too much water on your fingers makes the rice soggy and harder to manage.
Overfilling the Roll
A small, even strip of filling rolls much more neatly than a thick one.
Letting the Rice Get Cold
Cool rice is fine. Cold, stiff rice is tough to spread and loses that classic sushi bite.
FAQs
Can I use regular mayo instead of Japanese mayo?
Yes. Japanese mayo is creamier and slightly sweeter, but any mayo works.
Can I make the filling ahead of time?
Absolutely. The crab mixture can sit in the fridge for a day.
Do I need a sushi mat?
It helps a lot, but you can use a piece of parchment paper in a pinch.
Can I make this less spicy?
Use less Sriracha in the filling and drizzle.
Is imitation crab necessary?
No, real crab is wonderful if you have access to it.
Spicy Crab Salad Sushi
This spicy crab salad sushi is the kind of roll you make when you want something bold, creamy, and fresh all at once.
Ingredients
- 1¾ cups water
- 1½ cups sushi rice
- 12 oz surimi (imitation crab)
- 4 nori sheets
- 3 tablespoons Sriracha (divided)
- ½ seedless cucumber, julienned
- 4 tablespoons Japanese Kewpie mayo (divided)
- 3 tablespoons seasoned rice vinegar
- 2 tablespoons chopped scallions
- toasted or black sesame seeds (optional)
Instructions
- Begin by rinsing the sushi rice thoroughly, swirling it through cool water until the water runs nearly clear. Let it drain in a fine sieve so the grains dry slightly. Transfer the rice to a heavy saucepan, pour in the water, bring the mixture to a boil, then reduce the heat and cover. Let it cook gently until the water is absorbed. Once done, take the pot off the heat and allow it to rest before lifting the lid. Stir in the seasoned rice vinegar, then spread the rice in a shallow dish so the steam can escape. Let it cool until just warm.
- For the filling, pull the surimi apart into thin shreds or chop it into small pieces. Add it to a bowl along with the scallions, half of the mayonnaise, and part of the Sriracha. Mix until creamy and well combined. In a separate small bowl, whisk together the remaining mayo and Sriracha and set it aside for topping.
- Prepare a bamboo sushi mat by covering it with plastic wrap. Cut each nori sheet in half so you have smaller rectangles. Keep a small bowl of water nearby to wet your fingers as you work. Place a half-sheet of nori shiny side down on the mat and gently press a thin layer of rice across the surface, leaving a small border at the top. Flip the nori so the rice is facing downward, then sprinkle sesame seeds on the exposed nori if you like.
- Spoon a line of spicy crab salad along the lower edge and place cucumber sticks beside it. Roll the sushi tightly, using the mat to keep everything compact while tucking the filling as you go. Set the roll seam-side down on a cutting board and slice it cleanly with a sharp knife.
- Arrange the pieces on a plate and finish with a drizzle of the spicy mayo topping. These rolls are best enjoyed right away while the flavors are fresh and bright.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 164Total Fat 6gSaturated Fat 1gUnsaturated Fat 5gCholesterol 11mgSodium 387mgCarbohydrates 23gFiber 1gSugar 4gProtein 5g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This spicy crab salad sushi is one of those recipes that turns an ordinary evening into a little project that’s both fun and rewarding. The flavors come together with that familiar creamy heat, the rolling becomes easier each time, and the whole experience feels relaxed and hands-on. I hope it brings the same simple joy to your kitchen that it brings to mine.
