Spicy Crab-ocado Maki

Spicy Crab-ocado Maki

Fresh seafood, especially sushi-grade fish, is tough to find in many places and.. expensive. I love having frozen surimi in my freezer when I want to have a delicious and easy hand-roll to make at home. Just because it's inexpensive doesn't mean it's not delicious. You can also play around with different fillings other than surimi. Use smoked salmon, tuna, or sushi-grade fish if you're lucky enough to have some! This recipe is a basic recipe to help you realize that making sushi at home is not intimidating!

Ingredients

(Makes 2 rolls)

200g surimi, or real crab meat

2 tbsp japanese mayonnaise

1 tsp cayenne pepper

1 tsp smoked paprika

1 tbsp chili oil

½ avocado, thinly sliced

1 bundle chives

1 tsp wasabi 

2 nori sheets 

3 cups cooked sushi rice (2 cups uncooked)

4 tbsp rice wine vinegar

2 tsp koscher salt

1 tbsp sugar

Directions

**Full Proof Sushi Rice**

Clean the rice under cold running water and rub the granules against each other. Repeat the process another 7-8 times or until the water is not opaque. 

Soak the rice in water for 30 minutes. 

Drain the rice and add kombu dashi stock or water into a clay pot. The ratio should be 1:1 for rice to liquid.

Place the kombu on top of the rice. (Optional)

Cover the lid and heat on high. 

Gently open the lid to peek if the rice is simmering. When it is, close the lid and drop the heat to the lowest setting. 

Cook the rice for 10 minutes. 

Once the rice has absorbed most of the moisture, let it steam off heat in residual heat with the lid on for another 10 minutes. 

Take the rice out in a large bowl and let some of the excess steam evaporate. 

Pour the sushi vinegar mix over the rice and gently combine to make sure each granule is evenly coated. 

**Assembly**

Shred the surimi. Add the mayonnaise, cayenne pepper, smoked paprika, and chili oil. Mix. 

Place a bamboo sushi mat or plastic wrap on a flat surface. 

Put a sheet of nori. 

Scoop out 1 cup of sushi rice and form it into a ball. 

Place the ball in the center of the nori and spread the rice evenly until the ⅔ line. Make sure the nori is completely covered with a thin layer of rice! 

Place the wasabi, half of the surimi mixture, and chives in the middle of the rice. 

Using a bamboo sushi mat or plastic wrap, roll the maki decisively. The start of the rice should touch the end of the rice when rolled. Make sure to tuck in the fillings as you roll. If you’re hesitant, it’ll fall apart so be bold and decisive! 

Make sure to let the maki rest for five minutes at room temperature. If you’re a novice maki roller, plastic wrap the roll and reinforce its shape once more. 

Cut into 2 cm/ 1 inch thickness. 

Enjoy!

Spicy Crab-ocado Maki

4 from 171 votes

Recipe by Doobydobap Course: MainCuisine: JapaneseDifficulty: Easy

Servings

2

servings

Prep time

15

minutes

Cooking time

15

minutes

Making sushi has never been easier. These spicy crab-ocado makis are super cheap and delicious to make at home.

Ingredients

• 200 g surimi, or real crab meat

• 2 tbsp japanese mayonnaise

• 1 tsp cayenne pepper

• 1 tsp smoked paprika

• 1 tbsp chili oil

• ½ avocado, thinly sliced

• 1 bundle chives

• 1 tsp wasabi

• 2 nori sheets

• 3 cups cooked sushi rice (2 cups uncooked)

• 4 tbsp rice wine vinegar

• 2 tsp koscher salt

• 1 tbsp sugar

instructions

• Full Proof Sushi Rice
• Clean the rice under cold running water and rub the granules against each other. Repeat the process another 7-8 times or until the water is not opaque. 
• Soak the rice in water for 30 minutes. 
• Drain the rice and add kombu dashi stock or water into a clay pot. The ratio should be 1:1 for rice to liquid.
• Place the kombu on top of the rice. (Optional)
• Cover the lid and heat on high. 
• Gently open the lid to peek if the rice is simmering. When it is, close the lid and drop the heat to the lowest setting. 
• Cook the rice for 10 minutes. 
• Once the rice has absorbed most of the moisture, let it steam off heat in residual heat with the lid on for another 10 minutes. 
• Take the rice out in a large bowl and let some of the excess steam evaporate. 
• Pour the sushi vinegar mix over the rice and gently combine to make sure each granule is evenly coated. 
• Assembly
• Shred the surimi. Add the mayonnaise, cayenne pepper, smoked paprika, and chili oil. Mix. 
• Place a bamboo sushi mat or plastic wrap on a flat surface. 
• Put a sheet of nori. 
• Scoop out 1 cup of sushi rice and form it into a ball. 
• Place the ball in the center of the nori and spread the rice evenly until the ⅔ line. Make sure the nori is completely covered with a thin layer of rice! 
• Place the wasabi, half of the surimi mixture, and chives in the middle of the rice. 
• Using a bamboo sushi mat or plastic wrap, roll the maki decisively. The start of the rice should touch the end of the rice when rolled. Make sure to tuck in the fillings as you roll. If you’re hesitant, it’ll fall apart so be bold and decisive! 
• Make sure to let the maki rest for five minutes at room temperature. If you’re a novice maki roller, plastic wrap the roll and reinforce its shape once more. 
• Cut into 2 cm/ 1 inch thickness. 
• Enjoy!

Recipe Video

Notes

• Make sure to wet your rice paddle to prevent sticking!
• Wet your hands with water when spreading the rice on the nori.

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