Snow Crab and Red Tobiko Roll
A sweet crab salad rolled in scarlet roe. Layers of texture make it a favorite for sushi parties.
- Prep
- 35 min
- Cook
- 30 min
- Total
- 1 hr 5 min
- Serves
- 3
- Level
- Medium
Photo: Valeria Boltneva / Pexels
This roll layers texture and sauce the way a busy sushi bar would. Tobiko adds a tiny pop and a flash of color; a small spoonful goes a long way. Kanikama is inexpensive and easy to find, but lump crab makes the filling noticeably sweeter if you want a treat. Invite someone to help; this is a fun recipe to make together.
Method
Rinse 3 cups of short-grain rice in a bowl of cold water, swirling and draining four or five times until the water runs almost clear. Let it drain in a sieve for 15 minutes.
Cook the rice with 3 1/4 cups of water and a small square of kombu in a rice cooker, or in a covered heavy pot: bring to a boil, then keep it on the lowest heat for 15 minutes. Rest 10 minutes with the lid on.
Make sushi vinegar by heating 1/3 cup rice vinegar with 2 tablespoons sugar and a big pinch of salt. Fold it into the freshly cooked rice with a wet paddle, fanning constantly, then cover with a damp towel until needed.
Get everything ready before rolling: quarter the cucumber lengthwise and slice it into thin sticks and mix the shredded crab with a spoonful of mayonnaise.
Cover the bamboo mat with plastic wrap. Lay a half sheet of nori on it, spread rice evenly all the way to the edges, sprinkle with sesame seeds, then flip it over so the nori faces up.
Arrange crab and cucumber in a line along the nori. Roll tightly with the mat, pressing into a neat square-edged log.
Slice the roll into 8 pieces with a wet sharp knife, wiping the blade between each cut.
Finish with tobiko and serve right away.
Chef's note
Use sesame seeds on the rice side to help the roll release cleanly.
From the Signature Rolls counter
Inside-out rolls with toppings and crunch. Explore more recipes that use the same techniques and pantry.
Browse Signature RollsNext on the belt
