Easy Crab Sushi Roll Recipe with Bairdi Crab
Make sushi at home with this easy crab roll recipe using wild Bairdi crab from Whidbey Seafoods. No raw fish required—just simple ingredients and big flavor.
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Cooking tools:
- Bamboo sushi mat
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Pot
- Stove
- Refrigerator
- Colander
- Parchment paper
- Serving platter
- Serving bowl
- Plate
Ingredients
- 8 oz Bairdi crab meat, thawed and drained.
- 3 tablespoons Kewpie mayo (or regular mayo)
- 1 1½ teaspoons sriracha (adjust to taste)
- 1 tablespoon lemon juice
- 1½ cups sushi rice, cooked and seasoned with rice vinegar
- 3–4 sheets nori (sushi seaweed paper)
- ½ avocado, thinly sliced (optional)
- ¼ cup thinly sliced cucumber(optional)
- ¼ cup celery sticks, cut into matchsticks(optional)
- Fresh basil leaves, a few per roll (optional)
- Furikake seasoning, (optional), for extra texture and flavor
- Drizzle of sweet chili sauce
- Soy sauce, ponzu, or your favorite sushi dipping sauce
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