If you’re looking for that great seafood flavor in your seafood salad, look no further than the Sushi Crab Salad Recipe. We love crab. Not only is there a great flavor to the crab, but it’s also very versatile so you can use it in many different food recipes that you might have in mind. Crab is also one of the best seafood sources of iron, so it makes a great fish add to salads.
Sushi Crab Salad is a low-carb, gluten-free and healthy salad recipe for when you have time to spare. It’s about 5 ingredients and does not take long to make. Sushi Crab Salad can be made in less than 1-hour deep-dish style or panini-style. The recipe can be served as a side dish or even a main dish.
Sushi Crab Salad is a classic dish that can be found in many Asian restaurants, but it’s also readily available in many grocery stores. The Sushi Crab Salad Recipe served on restaurant menus is usually a mix of lump crabmeat and other seafood, but you can make something a bit more interesting by blending in some healthy veggies. This dish is incredibly tasty, and it’s sure to be a hit with your friends and family.
How To Make Sushi Crab Salad
There are many different ways to make Sushi Crab Salad, and there are a lot of variations on how this food is made. Some people love to make sushi with raw meat, other people love to make it with cooked seafood. What makes these variations interesting is the different textures and flavors that can be produced from the different ingredients. There are also many different styles of making Sushi Crab Salad that is available, depending on your age and tastes.
Ingredients
- Sushi rice, 1 ½ cups
- Water, 1 ¾ cups
- Seasoned rice vinegar, 3 tablespoons
- surimi (imitation crab meat), 12 ounces
- ½ seedless cucumber (julienned)
- Chopped scallions, 2 tablespoons
- Japanese Kewpie mayo (divided), 4 tablespoons
- Sriracha hot sauce (divided), 3 tablespoons
- 4 Nori seaweed sheets
Optional Ingredients
- Black sesame seeds
- Toasted sesame seeds
Step By Step Instructions To Make Sushi Crab Salad
Step 1
In order to make sushi rice, you need to cover the rice with cool water and put it in a bowl. Use your fingers to swirl it around, then drain the water. Repeat 3 to 4 times or until the water is almost clear.
Step 2
After you’ve rinsed the rice, place it in a fine-mesh sieve and let it sit and drain for up to 30 minutes.
Step 3
Pour 1 ¾ cups of water over the rice in a large, heavy pot.
Step 4
Stirring constantly, bring the mixture to a boil, and then turn down the heat as low as possible. Continue cooking for 20 minutes.
Step 5
After the rice has sat for 10 minutes, turn off the heat and open the lid.
Step 6
Spread out the rice in a large shallow bowl or pan after stirring in the rice vinegar. Allow the rice to cool before spreading out. (You can use the rice right away or let it sit at room temperature for several hours covered with a clean kitchen towel).
Step 7
Prepare the filling by shredding the surimi into thin strips. Chopped surimi is also an option.
Step 8
Make long, thin sticks out of the cucumber (julienne).
Step 9
In a large bowl, combine the surimi with the scallions, mayo, and Sriracha with a fork, then stir.
Step 10
The spicy mayo topping is made by combining 2 tablespoons of mayonnaise and 1 tablespoon of Sriracha in a small bowl, then transferring it to a squeeze bottle for drizzling.
Step 11
Wrap a bamboo sushi mat in plastic wrap before assembling the spicy sushi rolls. Lay one half of a nori sheet over the mat, shiny side up. Prepare a small bowl of water to keep nearby.
Step 12
Lay the nori sheet horizontally on a flat surface, then press 112 to 34 cups of rice evenly over the nori, leaving about 12 inches of space at the top. Periodically dampen your fingers with the bowl of water so that the rice won’t stick to them.
Step 13
During the last step, sprinkle rice with toasted sesame seeds and black sesame seeds, then gently flip over the nori sheet covered with rice so that the rice is on the bottom.
Step 14
Place the spicy crab salad in a horizontal line about ½ inches from the bottom edge. Serve the crab salad with cucumber sticks.
Step 15
Roll up the sushi using the mat, tucking the filling in gently with your fingers as you begin. Press evenly and firmly with the mat, continuing to roll until you have a tight cylinder.
Step 16
Cut the roll into pieces by placing it seam-side down on a cutting board and using a sharp knife.
Step 17
Drizzle with spicy mayo topping before serving.
In Closing
We hope you enjoyed our Sushi Crab Salad recipe! With the summer season upon us and the barbecues raging on, we thought we’d share an easy recipe with you all. We love this recipe and make it often, it’s super delicious! Of course, it’s always nice to add your own flair to it with extra veggies. If you have any questions or comments, please share them with us in the comment section below. If you enjoyed this article and would like to see more like it in the future, please let us know in the comments as well!
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Sushi Crab Salad Recipe
Ingredients
- 1 ½ cups Sushi rice
- 1 ¾ cups Water
- 3 tablespoons Seasoned rice vinegar
- 12 ounces surimi (imitation crab meat)
- ½ seedless cucumber (julienned)
- 2 tablespoons Chopped scallions
- 4 tablespoons Japanese Kewpie mayo (divided)
- 3 tablespoons Sriracha hot sauce (divided)
- 4 Nori seaweed sheets
Optional Ingredients
- Black sesame seeds
- Toasted sesame seeds
Instructions
- In order to make sushi rice, you need to cover the rice with cool water and put it in a bowl. Use your fingers to swirl it around, then drain the water. Repeat 3 to 4 times or until the water is almost clear.
- After you've rinsed the rice, place it in a fine-mesh sieve and let it sit and drain for up to 30 minutes.
- Pour 1 ¾ cups of water over the rice in a large, heavy pot.
- Stirring constantly, bring the mixture to a boil, and then turn down the heat as low as possible. Continue cooking for 20 minutes.
- After the rice has sat for 10 minutes, turn off the heat and open the lid.
- Spread out the rice in a large shallow bowl or pan after stirring in the rice vinegar. Allow the rice to cool before spreading out. (You can use the rice right away or let it sit at room temperature for several hours covered with a clean kitchen towel).
- Prepare the filling by shredding the surimi into thin strips. Chopped surimi is also an option.
- Make long, thin sticks out of the cucumber (julienne).
- In a large bowl, combine the surimi with the scallions, mayo, and Sriracha with a fork, then stir.
- The spicy mayo topping is made by combining 2 tablespoons of mayonnaise and 1 tablespoon of Sriracha in a small bowl, then transferring it to a squeeze bottle for drizzling.
- Wrap a bamboo sushi mat in plastic wrap before assembling the spicy sushi rolls. Lay one half of a nori sheet over the mat, shiny side up. Prepare a small bowl of water to keep nearby.
- Lay the nori sheet horizontally on a flat surface, then press 112 to 34 cups of rice evenly over the nori, leaving about 12 inches of space at the top. Periodically dampen your fingers with the bowl of water so that the rice won't stick to them.
- During the last step, sprinkle rice with toasted sesame seeds and black sesame seeds, then gently flip over the nori sheet covered with rice so that the rice is on the bottom.
- Place the spicy crab salad in a horizontal line about ½ inches from the bottom edge. Serve the crab salad with cucumber sticks.
- Roll up the sushi using the mat, tucking the filling in gently with your fingers as you begin. Press evenly and firmly with the mat, continuing to roll until you have a tight cylinder.
- Cut the roll into pieces by placing it seam-side down on a cutting board and using a sharp knife.
- Drizzle with spicy mayo topping before serving.