Ingredients
Equipment
Method
Step‑by‑Step Instructions
- In a small bowl, whisk together mayonnaise and sriracha until smooth.
- Shred imitation crab meat and combine with spicy mayo mixture; stir gently.
- Peel cucumber and slice lengthwise into thin strips.
- Spread sushi rice evenly over nori, leaving an inch at the top edge uncovered.
- Spread a quarter of crab salad along the center of the rice, add cucumber strips.
- Roll the sushi tightly using the mat, wet the edge of nori to seal.
- Wrap the roll in plastic wrap and let it rest for about 10 minutes.
- Cut the roll into eight equal pieces with a sharp knife.
- Arrange the slices on a serving platter; garnish with sesame seeds if desired.
Nutrition
Notes
Ensure sushi rice is sticky and rinse it thoroughly before cooking for the best texture.