Nori Crab Rolls
Delight your taste buds with these irresistible Nori Crab Rolls, a perfect blend of fresh ingredients and authentic sushi-making techniques. Featuring fluffy, seasoned sushi rice, creamy avocado, crisp cucumber julienne strips, and flavorful crab meat coated in a light mayonnaise-soy sauce dressing, these rolls are wrapped in nutrient-rich nori sheets for a classic umami kick. Sprinkled with toasted sesame seeds for a subtle crunch and served with soy sauce for dipping, these homemade sushi rolls are a must-try for sushi lovers. Ready in just 35 minutes, they make an ideal appetizer or light meal, bringing restaurant-quality sushi straight to your table. Perfectly customizable with real or imitation crab meat and optional wasabi for a spicy twist, these rolls are sure to impress at any gathering.
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Recipe Information
Ingredients
- 2 cups (cooked) Sushi rice
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoons Salt
- 8 ounces Imitation crab meat (or cooked real crab meat)
- 2 tablespoons Mayonnaise
- 1 teaspoon Soy sauce
- 4 large sheets Nori sheets
- 1 Cucumber (thinly sliced into julienne strips)
- 1 Avocado (thinly sliced)
- 1 teaspoon Toasted sesame seeds
- 0.5 teaspoons Wasabi (optional)
- Soy sauce (for dipping)
Instructions
Rinse the sushi rice under cold water until the water runs clear, then cook according to package instructions, ensuring it is fluffy and sticky once cooked.
While the rice is still warm, mix in the rice vinegar, sugar, and salt. Stir gently and let the rice cool to room temperature.
In a small mixing bowl, combine the imitation crab meat (or real crab meat), mayonnaise, soy sauce, and wasabi (if using). Mix until evenly coated and set aside.
Lay a sheet of nori shiny side down on a bamboo sushi mat or clean dry surface.
Wet your hands with water to prevent sticking. Spread a thin, even layer of the seasoned sushi rice over two-thirds of the nori sheet, leaving the top third uncovered.
Sprinkle the rice with toasted sesame seeds for added flavor and texture.
Arrange a thin row of the crab mixture, cucumber julienne strips, and avocado slices horizontally across the center of the rice layer.
Using the bamboo mat, carefully roll the nori sheet tightly from the bottom edge, pressing gently to ensure it holds together. Seal the roll by lightly brushing the uncovered nori edge with water and pressing it closed.
Repeat the process with the remaining nori sheets and fillings.
Using a sharp, wet knife, slice each roll into bite-sized pieces, approximately 6–8 pieces per roll.
Serve the Nori Crab Rolls immediately with soy sauce for dipping and additional wasabi or pickled ginger on the side, if desired.
Nutrition Facts
Calories |
298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 1153 mg | 50% | |
| Total Carbohydrate | 47.3 g | 17% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 7.3 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 30 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 227 mg | 5% | |
*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.
