The Baked Crab Hand Roll from Sushi Roku features tender, flaky crab meat mixed with creamy mayo and a hint of spicy sriracha, all wrapped in a crisp seaweed cone and topped with melted cheese for a warm, savory finish.
Equipments
- Mixing bowl
- Spoon or spatula
- Baking sheet
- Oven or salamander broiler
- Parchment paper (optional)
- Chef’s knife
- Cutting board
- Sushi rolling mat (optional)
- Small saucepan (if melting cheese separately)
- Tongs or spatula (for handling hot rolls)
Ingredients
- 8 oz (225g) cooked crab meat
- 3 tablespoons Japanese mayonnaise
- 1 teaspoon sriracha
- 4 sheets nori (seaweed)
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
Ensure you use cooked crab meat that is fresh and flaky to achieve the best texture in your Baked Crab Hand Roll. Authentic Japanese mayonnaise adds a creamy richness that complements the mild heat of sriracha, so select high-quality brands for an optimal flavor balance. Using a combination of mozzarella and cheddar cheeses provides the perfect melt and savory finish, so pre-shred the cheese for ease of use during preparation. Crisp, intact nori sheets are essential for holding the roll structure together without tearing. Your copycat Baked Crab Hand Roll from Sushi Roku will capture the authentic taste by carefully balancing these ingredients.
Instructions
- Instructions:
- Preheat oven or salamander broiler to 400°F (200°C).
- In a mixing bowl, combine cooked crab meat, Japanese mayonnaise, and sriracha.
- Mix until well blended.
- Place a sheet of nori on a cutting board, rough side facing up.
- Spoon a generous portion of crab mixture onto one edge of the nori sheet.
- Sprinkle a mix of mozzarella and cheddar cheese over the crab mixture.
- Roll the nori sheet into a cone shape, enclosing the filling.
- Repeat with remaining ingredients to make 4 hand rolls.
- Place hand rolls seam-side down on a parchment-lined baking sheet.
- Top each roll with additional shredded cheese.
- Bake or broil for 3-5 minutes, until the cheese is melted and bubbly.
- Remove from oven using tongs or spatula.
- Serve the baked crab hand rolls warm.
Substitution
The Baked Crab Hand Roll from Sushi Roku copycat menu combines cooked crab meat with Japanese mayo and sriracha for balanced creaminess and spice. If you don't have Japanese mayonnaise, regular mayo can be substituted with a small dash of rice vinegar to mimic the flavor. When baking, use parchment paper on the baking sheet to prevent sticking and ensure even cooking. You can also melt the cheeses separately in a small saucepan if a broiler is not available, then spoon the cheese mixture over the rolls. For a milder version, reduce or omit the sriracha to suit your taste preferences.
Tips
Ensure the crab meat is well-drained to prevent soggy hand rolls and enhance texture. When rolling the nori, keep the filling tight but avoid overstuffing to make handling and baking easier. Use parchment paper on the baking sheet to prevent sticking and facilitate cleanup. You should monitor the cheese closely while baking to achieve a golden, bubbly finish without burning.
Nutritions
The Baked Crab Hand Roll provides a rich source of protein from 8 oz of cooked crab meat, essential for muscle repair and growth. The Japanese mayonnaise and cheese add heart-healthy fats and calories, supporting sustained energy. Seaweed contributes iodine and dietary fiber, crucial for thyroid function and digestion. You can enjoy this hand roll as a balanced snack that combines protein, fats, and micronutrients in a flavorful package.
Storage
Store your Baked Crab Hand Rolls in an airtight container and refrigerate promptly, ideally within two hours of preparation, to maintain freshness and reduce bacterial growth. Keep them at a temperature below 40degF (4degC) and consume within 24 hours to ensure optimal texture and flavor, as the crisp nori may soften over time. When ready to enjoy, reheat gently in an oven or broiler at 350degF (175degC) for a few minutes to restore the melted cheese's warmth without compromising the roll's structure.
Variation or Alternatives
For a variation, substitute lump crab meat with cooked shrimp or lobster chunks to change the seafood profile while maintaining the creamy texture. Swap Japanese mayonnaise for a lighter avocado crema or plain Greek yogurt mixed with lime juice to reduce richness and add tang. Use pepper jack or smoked gouda cheese instead of mozzarella and cheddar for a smoky and slightly spicy flavor twist. You can also toast the nori sheets lightly before assembling to enhance crispiness and prevent sogginess during baking.
Allergies
The Baked Crab Hand Roll contains shellfish, dairy, and soy, which are common allergens that may trigger reactions in sensitive individuals. Crab meat can cause severe allergic responses, while the cheeses and mayonnaise include milk and soy products that could affect those with lactose intolerance or soy allergies. If you have food allergies, carefully check the ingredients before enjoying this hand roll to avoid potential allergic reactions.
Why this recipe?
The Baked Crab Hand Roll from Sushi Roku is beloved for its perfectly balanced combination of creamy crab meat, crispy texture, and savory flavors enhanced by a subtle blend of spices. The hand roll features fresh, high-quality ingredients expertly baked to achieve a golden finish that adds a delightful crunch. You'll appreciate the indulgent taste and satisfying texture, making it a standout menu item worth recreating at home. Crafting this dish yourself allows you to customize flavors and enjoy a restaurant-quality experience without leaving your kitchen.