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Salmon with Spicy Crab Sushi

Salmon nigiri with spicy crab, avocado, teriyaki and sriracha for a delicious savory and sweet bite!
Prep Time1 hr
Cook Time30 mins
Course: Appetizer
Keyword: salmon, spicy crab, sushi

Ingredients

sushi rice

  • 2 cups water
  • 2 cups short grain sushi rice
  • ¼ cup rice vinegar
  • 2 tablespoon sugar
  • ½ teaspoon salt

spicy crab

  • 12 sticks imitation crab
  • ½ cup kewpie mayo
  • 1 tablespoon sriracha
  • 2-4 teaspoons togarashi (Japanese 7 spice)
  • 1 teaspoon sesame oil

Assemble

  • 2 pounds salmon or tuna
  • 1 ripe avocado thinly sliced
  • spicy crab
  • teriyaki sauce (eel sauce)
  • sriracha
  • green onions thinly sliced
  • sesame seeds

Instructions

make sushi rice

  • Soak 2 cups of sushi rice with water for 30 minutes to one hour. After soaking, pour out the water and wash the rice a few times until water runs clear (3-4 times). Strain the rice (this helps you measure the perfect amount of water to add to the rice). Add the rice and 2 cups of water to the rice cooker. We want a 1:1 ratio (rice:water).
    2 cups water, 2 cups short grain sushi rice
  • When the rice is done, take it out in a large bowl. Fluff up the rice and let it cool for 5-10 minutes. Once cooled, mix with 1/4 cup vinegar, 2 tablespoons sugar, and 1/2 teaspoon salt. Add the rice back to the rice cooker and cover until you make the sushi! We don't want to dry out the rice ◡̈
    ¼ cup rice vinegar, 2 tablespoon sugar, ½ teaspoon salt

spicy crab

  • While the rice is cooking, prepare your spicy crab mix. Chop up the imitation crab in 2 inch pieces. Add the crab to a bowl and mix with 1/2 cup kewpie mayo, 1 tablespoon sriracha, 2-4 teaspoon togarashi (add depending on your spice tolerance), and 1 teaspoon sesame oil. You can also eyeball this depending on your spice and mayo preferences. Set aside spicy crab in the fridge until the rice is done.
    12 sticks imitation crab, ½ cup kewpie mayo, 1 tablespoon sriracha, 2-4 teaspoons togarashi (Japanese 7 spice), 1 teaspoon sesame oil

assemble

  • Slice the salmon and avocado in thin pieces. Chop up some green onions or chives. Take out the spicy crab from the fridge and you're ready to assemble. Get a bowl of water and wet your hands with the water. This will prevent the rice from sticking to your hands!
    2 pounds salmon or tuna, 1 ripe avocado, sriracha
  • Gently squeeze ~2 tablespoons of sushi rice in one hand in a long oval shape. Shape in a nigiri shape like below. Add a thin slice of salmon on top of the rice. Then, add on top thinly sliced avocado, spicy crab, teriyaki sauce, sriracha, sliced green onions, and sesame seeds. Repeat until all the salmon is used. If you still have rice, fish and spicy crab left, you can make hand rolls!
    2 cups short grain sushi rice, 1 tablespoon sriracha, 1 ripe avocado, spicy crab, sriracha, green onions, teriyaki sauce (eel sauce)

Did you make this recipe? Tag @cookwithdanaa on instagram to show me your beautiful creations!