Ingredients:

  • 1 cup sushi rice (240g)
  • 1 tablespoon rice vinegar (15ml)
  • 1 teaspoon sugar (5g)
  • ½ teaspoon salt (2.5g)
  • 200g fresh crab meat
  • 3 tablespoons mayonnaise (45ml)
  • 1 tablespoon Sriracha sauce (15ml)
  • 1 green onion, finely chopped
  • 1 teaspoon sesame oil (5ml)
  • 4 sheets nori (seaweed)
  • 1 avocado, sliced (optional)
  • 1 cucumber, julienned (optional)
  • Sesame seeds for garnish (optional)

Instructions:

  1. Rinse the sushi rice under cold water until the water runs clear.
  2. Cook according to package instructions (or use a rice cooker).
  3. Once cooked, stir in rice vinegar, sugar, and salt.
  4. Allow rice to cool at room temperature for 30 minutes.
  5. In a bowl, combine crab meat, mayonnaise, Sriracha, green onion, and sesame oil.
  6. Mix until well combined.
  7. Place a sheet of nori on a sushi mat, shiny side down.
  8. With wet hands, spread a thin layer of sushi rice evenly over the nori, leaving a 1-inch border at the top.
  9. Add the crab filling in a line across the middle and layer any additional ingredients (avocado, cucumber) on top.
  10. Starting from the bottom, lift the mat and roll the sushi tightly towards the exposed edge of the nori.
  11. Use the mat to help shape and tighten the roll.
  12. Seal the edge with a little water, pressing gently.
  13. Use a sharp knife to slice the roll into 6-8 pieces.
  14. Garnish with sesame seeds if desired and serve with soy sauce on the side.