Eric and I LOVE sushi. Sometime I’ll have to share our favorite sushi restaurant with you. We can’t afford to eat there very often, so I pretty much crave sushi all the time. We don’t have sushi or sashimi quality seafood that’s affordable near us, so I don’t make it at home. But I decided to make a spicy crab filling that is used in sushi for my savory tuiles. I had some left over, and brought it to work to make my own sushi roll.
My boss was so amazed that I was making sushi at my desk, I decided I should share it with all of you. I like nori (or seaweed), although I typically order sushi without it. Eric doesn’t like it, so if you feel like him, this isn’t for you. Sorry about the weird coloring, I had three different types of light in my office. The spicy crab recipe is below. Basically, you lay out a sheet of nori on a paper plate, and cover it with a thin layer of room temperature rice with a 1 inch border on the two sides. (Typically sushi rice has rice vinegar mixed in but I didn’t want it to get soggy before I used it) I use a short grain rice. Then put the spicy crab mix over 1/3 of the nori on one side, still leaving the 1 inch border of nori. Place two small cucumber sticks (or one long one) end to end in the middle of the crab. Starting on that side, roll the nori up over the mixture. Dip in Aloha Shoyu!
1/3 cup shredded imitation crab
1/2 avocado cubed
1 TBS mayonnaise
1/4 tsp shoyu
1/4 tsp mirin
1/2 tsp sri racha sauce (or less for less spicy)
Mix all ingredients well. Yes, it’s that simple
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Nutritional and cost information is for estimating purposes only, and subject to variations due to region, seasonality, and product availability.