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Image of California roll with sriracha mayo
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California Roll with Sriracha mayo

This recipe uses crab extracted from snow crab legs instead of imitation crab. (Look for my parsnip salad sushi for a WFPB version).
Prep Time1 hour
Cook Time50 minutes
De-shelling crab1 hour
Total Time2 hours 50 minutes
Servings: 4 rolls
Author: Snap Pea Sheep
Cost: 5

Equipment

  • Bamboo sushi roller
  • Parchment paper, wax paper or plastic wrap
  • Paddle for spreading rice
  • Finger bowl with water or rice vinegar
  • Optional - scrapper-cutter, narrow straight bottle or something to flatten and level the rice.
  • For crab, kitchen shears, shellfish or nut cracker, shellfish or nut pick

Ingredients

  • 1 Cup Real crab About 8 legs, previously frozen and cooked
  • 2 Cups Sushi rice (uncooked)
  • 1/4 Cup Rice vinegar
  • 1 Baby or English cucumber
  • 2 Avocado
  • 4 Sheets Nori Cut in half
  • 1 Tbsp Black sesame seeds
  • 1/3 Cup Mayo I use Grapeseed Veganaise
  • 2 Tbsp Sriracha
  • 1/4 Tsp Salt
  • 2 Limes Optional

Instructions

  • Start rice. If using 2 cups of rice, use 4 cups of water. Add salt and rice to cold water and put on stove top on low heat. Allow to simmer slowly for about five minutes. Turn up the heat until rice comes to a boil. Stir gently then place the lid on the rice. After about 15 seconds (for steam to build), turn off the stove. (You can leave the pot on the burner unless is a heat coil burner).
  • Once rice is cooked, add vinegar and fluff it up, mixing the vinegar in.
  • Rinse crab legs. Crack legs and extract crab meat from shells. Crab legs have thin tendons in them which you can usually remain attached to the shell when you remove the meat. Be aware of them and be careful not to get any shell bits in the crab.
  • Slice open ripe avocado and remove the seed. (Place knife blade on the seed and hit the back of the blade to impale the seed, then just pull the seed out).
  • FInd a cucumber as long as your nori is wide. If the are organic there is no need to peel them. Slice lengthwise into 1/4" long strips (Julienne cuts).
  • Fold nori and slice lengthwise to make two halves.
  • Sit a bowl of water nearby to use for wetting your fingertips and paddle.
  • Place nori (rough side up) on a bamboo sushi mat. Scoop out a ball of rice about the size of a pool or tennis ball. Place in center of nori then use dampened fingers to shape the rice into a hot dog shape. Use paddle to squash the rice down and spread to the edges of the sushi.
  • A trick of mine is to use a tall narrow jar to spread the rice evenly. You will need to dampen the jar slightly (not too wet or the nori gets rubbery). An alternative is to use a dampened scraper - cutter tool to flatten the rice.
    NOTE: I used a whole sheet so I left a strip of nori uncovered. Otherwise I get a very large roll of mostly rice.
    Image of sushi rice being spread with a scrapper - cutter tool
  • Sprinkle the rice with sesame seeds. Cover with a sheet of wax paper, parchment paper or plastic wrap and flip the nori over, rice side down.
    NOTE: When using a whole sheet, I start my rolling on the uncovered end of the nori.
    Image of sushi rice on nori with sesame seeds added
  • I use whole strips of cucumber to help hold the ingredients in place. Traditionally cucumbers are cut into match sticks or much thinner strips. Place avocado slices first, Cucumber strips on each side then crab in the middle.
  • Use your sushi matt to start rolling your sushi. Tuck and tighten gently as you roll. Be careful not to roll your matt into your sushi roll or leave the liner attached to your roll.
    When you have 2" left of your nori, dip your finger tips in water and slightly dampen the nori the complete width. Finish rolling to seal and place seam side down on your cutting board.
  • Select a sharp, thin knife to cut the sushi. Dip the sushi in the water bowl and lift the blade to let the water run down the length of the blade. You will need to wipe and wet your blade between every cut.
    If you start and end your cuts into the crisp vegetables, it will be a cleaner cut.
    Cut exactly in half using one smooth long stroke. Cut each half in half, then each of those in two giving you six even pieces. Some mats have guides on them or you can use the measurements on your scraper-cutter.
  • Put your mat back over the sushi and gently tuck the roll to re-shape it.
  • Move sushi to the plate.
    For a bento box, you may want to separate each piece and place them face up in the box. If using a plate, roll each piece 1/4" then pick up 4 pieces at a time with your scrapper-cutter and deposit on the plate.
    Serve with pickled ginger, wasabi and dipping sauce of choice.
  • Mix mayonnaise and sriracha together in a bowl. I prefer about 2/3 mayonnaise to 1/3 sriracha. Adjust to your taste. Add a splash of lime juice if necessary to thin it. You want a pourable consistency. Transfer to a small squeeze bottle or a small zip log bag. If using the latter, snip a tiny triangle in one corner of the bag.
    Pipe Sriracha-mayo onto your sushi.
  • Serve with pickled ginger, wasabi and dipping sauce of choice.
  • Common dipping sauce is Soy sauce (not vegan) or Tamari among with a few drops of sesame oil to each.

Notes

Used logo
 
This is a Snap Pea Sheep recipe
 
Real crab is used for this recipe because I am writing this for my budding grandson chefs. Frankly it took me an hour to shell enough crab for four rolls. Granted I am out of practice but my grandson's have never shelled crab.
I suggest doing it the day before! Best think I found was a nut cracker and a pair of kitchen shears.
The rice can be made hours earlier but putting it in the refrigerator make it gummy. If possible, use a rice maker so the rice isn't sitting at room temperature all day.
Plan on an hour to roll your sushi the first time. That is with all of your ingredients laid out, rice made and crab shelled.
Generally store bought ginger has sugar, msg and food dye in it to make it an attractive bright pink. I use organic pickled ginger from a jar and it is unattractive. I add a few slices of beet of beet juice and it turns it a pretty pink without changing the taste.   
Real wasabi is difficult to find and rather expensive. I admit I haven't done a taste comparison of more than maybe ten brands but I appreciate a good wasabi. 
Recently I found Muso brand "authentic Japanese Wasabi. It had no artificial flavors or color but has some ume plum brine and mustard oil. It was quite hot even by my husband's standards. He mixed it with a little mayo and we really liked the taste. We picked it up at Whole Foods Market for $3 but found it online as high as $22.
Wasabi powder from Eden foods is fairly decent and easy to come by. Mix about 1/2 Tbsp with a little water or pepper juice to make a paste. If you find some you like at a restaurant, ask them the brand.