Dairy-Free Spicy Crab Roll
Savor the bold flavors of this Dairy-Free Spicy Crab Roll, a delicious twist on the classic sushi roll that’s perfect for seafood lovers seeking a dairy-free option. This easy homemade recipe features tender sushi rice seasoned with tangy rice vinegar and layered on nori sheets. Filled with dairy-free imitation crab, crisp julienned cucumber, creamy avocado slices, and a zesty vegan sriracha mayo, these rolls are a delightful balance of fresh and spicy flavors. Rolled to perfection with the help of a bamboo sushi mat, each bite is garnished with toasted sesame seeds for a touch of nutty goodness. Serve with gluten-free soy sauce, pickled ginger, and wasabi for an authentic sushi experience right at home. Ready in just 40 minutes, this recipe is ideal for a fun family dinner or impressing guests at your next get-together!
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1 teaspoon granulated sugar
- 0.5 teaspoon salt
- 4 sheets nori sheets (seaweed)
- 8 sticks imitation crab sticks (ensure dairy-free)
- 3 tablespoons vegan mayonnaise
- 1.5 teaspoons sriracha sauce
- 0.5 cucumber, julienned
- 1 ripe avocado, sliced
- 1 tablespoon toasted sesame seeds
- 1 teaspoon wasabi (optional)
- 2 tablespoons pickled ginger (optional)
- 4 tablespoons soy sauce (ensure gluten-free if needed)
- 1 bamboo sushi mat
Instructions
Rinse the sushi rice under cold water until the water runs clear, then combine the rice with 1.25 cups of water in a saucepan.
Bring the water and rice to a boil. Reduce the heat to low, cover, and let simmer for about 15 minutes or until all the water is absorbed. Remove the saucepan from heat and let it sit, covered, for 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold the mixture into the cooked rice, ensuring the rice is coated. Let it cool completely to room temperature.
Prepare the spicy sauce by mixing the vegan mayonnaise and sriracha sauce in a small bowl. Adjust spice level to taste and set aside.
Place a sheet of nori, shiny side down, on the bamboo sushi mat. Wet your hands with water to prevent sticking, then spread an even layer of sushi rice over the nori, leaving about 1 inch at the top edge uncovered.
Arrange imitation crab sticks, julienned cucumber, and avocado slices across the center of the rice. Drizzle a small amount of the spicy sauce over the filling.
Using the bamboo mat, carefully roll the sushi tightly, starting from the side closest to you and rolling away from you. Press gently to seal the roll at the uncovered edge of the nori.
Slice the roll into 6-8 equal pieces using a sharp, wet knife to prevent sticking.
Repeat with the remaining nori sheets and ingredients until all rolls are completed.
Garnish the rolls with toasted sesame seeds. Serve with additional spicy sauce, soy sauce, wasabi, and pickled ginger if desired.
Nutrition Facts
Calories |
1015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 7951 mg | 346% | |
| Total Carbohydrate | 138.0 g | 50% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 24.4 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 261 mg | 20% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1798 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
