Sushi Crab Salad Recipe
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.
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.
Nutrition
Calories: 229kcal
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