Ingredients:

  • 8 oz (225g) Imitation Crab Sticks, finely shredded (or real crab meat, lump or claw, if you're feeling posh!)
  • 1/4 cup (60ml) Japanese Mayonnaise (Kewpie is the gold standard, mate)
  • 2 tablespoons (30ml) Rice Vinegar
  • 1 tablespoon (15ml) Lemon Juice, freshly squeezed
  • 1/4 teaspoon (1.25ml) Sea Salt, or to taste
  • 1/4 teaspoon (1.25ml) Ground White Pepper, or to taste
  • 2 tablespoons (30ml) Celery, finely diced
  • 2 tablespoons (30ml) Red Onion, finely minced
  • 1 tablespoon (15ml) Fresh Chives, finely chopped (plus extra for garnish, if desired)
  • 1 teaspoon (5ml) Sesame Oil (optional, but adds a lovely nutty note)
  • Sushi Rice (cooked and seasoned, according to package instructions, approximately 2 cups cooked)
  • Nori Sheets (seaweed sheets)
  • Optional Garnishes: Sesame seeds, avocado slices, pickled ginger, wasabi

Instructions:

  1. If using imitation crab sticks, thoroughly shred them. If using real crab meat, pick through it to remove any shell fragments.
  2. In a mixing bowl, whisk together the Japanese mayonnaise, rice vinegar, lemon juice, salt, pepper, and sesame oil (if using).
  3. Add the shredded crab, celery, red onion, and chives to the mixing bowl. Gently fold until everything is well combined. Taste and adjust seasonings as needed.
  4. For best flavour, cover and chill the crab salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
  5. Prepare sushi rice according to package directions (this often involves rinsing, cooking, and seasoning with rice vinegar, sugar, and salt). Have the nori sheets ready.
  6. Place a sheet of nori on the sushi rolling mat (if using), shiny side down. Spread a thin, even layer of sushi rice over the nori, leaving about 1 inch of space at the top edge.
  7. Place a line of crab salad for sushi along the centre of the rice.
  8. Using the sushi mat, carefully roll the sushi tightly from the bottom edge. Moisten the top edge of the nori with a little water to seal the roll.
  9. Using a sharp, wet knife, slice the sushi roll into 6-8 pieces. Serve immediately with your favourite garnishes and accompaniments.