Spicy Crab Salad for Sushi
Flavorful mix of imitation crab stick and sauces, to be used in sushi.
Ingredients
- 3 imitation crab sticks (krab sticks) 6 inches long each
- 2 tablespoon Japanese mayo
- 2 teaspoon lemon juice fresh or bottled
- 1 ½ teaspoon toasted sesame oil
- 1 tablespoon sriracha sauce add more to taste if desired
- 1 teaspoon soy sauce
Instructions
- Combine the mayo, lemon juice, sesame oil, soy sauce, and sriracha in a small bowl and mix well.
- Roughly chop the crab stick into about ~1 cm chunks then shred using your hands or a fork.
- Combine the shredded crab stick and the sauce and mix until fully combined.
- Store in an airtight container the fridge until ready to use. Prepare one to two days before making sushi if desired.
Notes
This site has tons of resources and recipes for making sushi at home! If you’re new to making sushi be sure to check out the Sushi Beginner’s Guide before getting started!
This crab salad recipe is lighter on the mayo and heavier on the other flavors (soy, lemon, sesame oil) than many other crab salad recipes. Personally, I strongly prefer it this way. The only downside is that the sauce can be a little bit runny, but I think it’s worth it for the improved flavor. When using this in sushi rolls, try to leave excess sauce behind to avoid soaking the nori too much.
Check out the non-spicy version as well - Crab Salad for Sushi
Nutrition
Serving: 1 batchCalories: 400kcal
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