There’s nothing quite like a fresh sushi roll that’s crunchy, creamy, and just the right amount of spicy.
This crunchy sushi crab salad roll combines tender sushi rice, crisp cucumber, and creamy spicy crab filling, all wrapped in nori and topped with a drizzle of spicy mayo.
It’s a fun and delicious way to bring sushi night home.
Why You’ll Love This Recipe
The rolls have a perfect balance of textures—soft rice, crunchy cucumber, and creamy crab.
It uses simple ingredients you can find at most grocery stores.
The spicy mayo adds a restaurant-quality touch that’s easy to make.
Making these rolls at home is fun, budget-friendly, and customizable.
What You’ll Need (Ingredient Highlights)
Sushi rice gives the rolls a soft, slightly sticky base for rolling.
Surimi (imitation crabmeat) adds sweet, seafood flavor while keeping the recipe affordable.
Cucumber brings freshness and crunch to balance the richness.
Japanese Kewpie mayo makes the filling creamy and flavorful.
Sriracha adds a spicy kick to both the filling and the drizzle.
Nori sheets hold everything together and add that classic sushi taste.
Toasted and black sesame seeds provide nutty crunch and garnish.
Pro Tips Before You Start
Rinse the rice thoroughly until the water runs almost clear for the right texture.
Keep your fingers damp when handling rice to prevent sticking.
Use a sharp, wet knife when cutting rolls to keep slices clean.
Wrap your bamboo sushi mat in plastic wrap for easier rolling and cleanup.
Don’t overfill the rolls—less is more for tight, neat sushi.
How to Make Crunchy Sushi Crab Salad
Step 1 – Cook the sushi rice
Rinse rice several times until water is nearly clear.
Drain for 30 minutes. Cook in water, then let steam and rest.
Mix with rice vinegar and spread in a shallow pan.
Step 2 – Prepare the filling
Shred or chop surimi.
Mix with scallions, cucumber, mayonnaise, and Sriracha until combined.
Step 3 – Make spicy mayo topping
Whisk remaining mayonnaise with Sriracha.
Transfer to a squeeze bottle for drizzling.
Step 4 – Assemble the sushi rolls
Cut a nori sheet in half and place shiny side down on a wrapped sushi mat.
Spread rice evenly, sprinkle sesame seeds, then flip so rice faces down.
Add crab salad and cucumber near the bottom edge.
Roll tightly with the mat.
Step 5 – Slice and serve
Place the roll seam-side down. Slice into pieces with a wet sharp knife.
Drizzle spicy mayo over the top before serving.
What to Serve Them With
Pair with miso soup or a fresh seaweed salad.
Serve with pickled ginger, soy sauce, and wasabi for dipping.
Enjoy alongside tempura for a restaurant-style sushi meal.
Variations / Substitutions
Use real crab meat for a more authentic flavor.
Add avocado or mango slices for extra creaminess and sweetness.
Make it gluten-free by checking your soy sauce and surimi labels.
Top rolls with panko breadcrumbs for an extra crunchy finish.
Storage & Leftovers
Sushi is best eaten fresh, but leftovers can be stored in the fridge for up to 24 hours.
Wrap rolls tightly in plastic wrap to prevent drying.
Do not freeze, as rice and cucumber lose texture when thawed.
Refrigerated rolls can be enjoyed cold—no reheating required.
FAQs
Can I make sushi rice ahead of time?
Yes, prepare it a few hours ahead and keep covered with a towel to prevent drying.
What if I don’t have a bamboo mat?
You can use parchment paper or a clean kitchen towel as an alternative.
Can I make this recipe without nori?
Yes, wrap the filling in rice paper for a fresh spring roll version.
Is imitation crab healthy?
It’s lower in cost and calories than real crab, though less nutrient-dense.
Can I use brown rice instead of sushi rice?
You can, but it won’t have the same sticky texture and may be harder to roll.
What’s the difference between Kewpie mayo and regular mayo?
Kewpie is creamier, slightly sweeter, and richer, which enhances sushi flavor.
How do I keep my sushi rolls from falling apart?
Don’t overfill, and press firmly but gently when rolling.
Can I adjust the spice level?
Yes, use less Sriracha for mild heat or more for extra spicy rolls.
What’s the best knife for cutting sushi rolls?
A very sharp chef’s knife or sashimi knife, dipped in water before each cut.
Can kids eat these rolls?
Yes, just reduce or omit the Sriracha for a milder version.
Final Thoughts
This crunchy sushi crab salad roll is fresh, flavorful, and fun to make at home.
With just a few simple steps, you can enjoy restaurant-quality sushi without leaving your kitchen.
It’s a perfect recipe for sushi lovers who want a mix of spice, crunch, and creaminess in every bite.
