I love making this sushi crab salad because it’s easy, delicious, and the perfect filling for homemade sushi rolls. With a creamy, slightly spicy imitation crab mixture, it pairs beautifully with sushi rice and nori, creating a restaurant-quality experience right at home. Whether you’re new to sushi-making or a seasoned pro, this recipe is a great place to start!
The best part? It requires minimal ingredients, comes together in minutes, and is incredibly versatile. You can enjoy it as a sushi roll filling, a topping for rice bowls, or even on its own as a flavorful seafood salad. Plus, making sushi at home is not only fun but also lets you customize flavors to your liking.
If you’ve ever wanted to try homemade sushi, this sushi crab salad is the perfect introduction. Follow along for step-by-step instructions and tips to make the best sushi rolls right in your own kitchen!
Sushi Crab Salad Recipe
Ingredients
- 1 ½ cups sushi rice
- 1 ¾ cups water
- 3 tbsp seasoned rice vinegar
- 12 oz imitation crab surimi, shredded or chopped
- ½ seedless cucumber julienned
- 2 tbsp chopped scallions
- 4 tbsp Japanese Kewpie mayonnaise divided
- 3 tbsp Sriracha hot sauce divided
- 4 nori seaweed sheets
- 1 tbsp toasted sesame seeds
- 1 tbsp black sesame seeds
Instructions
- Step 1: Prepare the Sushi Rice
- Rinse the sushi rice under cold water until the water runs clear.
- Drain and let it sit for 30 minutes (optional for better texture).
- In a pot, add the rice and water, bring to a boil, then cover and simmer on low for 20 minutes.
- Turn off the heat and let it sit covered for 10 minutes.
- Stir in rice vinegar, spread the rice in a shallow pan, and let it cool.
- Step 2: Make the Crab Salad
- Shred or chop the imitation crab.
- In a bowl, mix crab, chopped scallions, 2 tbsp mayonnaise, and 2 tbsp Sriracha.
- Step 3: Prepare the Spicy Mayo
- In a small bowl, mix 2 tbsp mayonnaise with 1 tbsp Sriracha. Transfer to a squeeze bottle.
- Step 4: Assemble the Sushi Rolls
- Wrap a bamboo sushi mat in plastic wrap.
- Cut nori sheets in half and place one half, shiny side down, on the mat.
- Wet your fingers and press ½ cup of rice evenly over the nori, leaving ½-inch empty space on top.
- Sprinkle with sesame seeds and flip the nori so the rice is on the bottom.
- Step 5: Roll and Slice the Sushi
- Place the crab salad and cucumber in a horizontal line near the bottom of the nori.
- Use the sushi mat to roll the sushi tightly, pressing firmly.
- Place the roll on a cutting board, seam-side down, and slice into bite-sized pieces.
- Drizzle with spicy mayo before serving.
Notes
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