This canned crabmeat sushi maki roll is not only super easy to make with crabmeat salad sandwich mix, it’s flavorful and easily customizable with your favorite vegetables.
It is so good with crabmeat mix (krabbröra) inside. We love crab salad sandwiches and any leftovers are the perfect excuse to whip up an easy batch of failproof Instant Pot sushi rice.
Then, you can also make several other easy rolls, with canned seafood, or fresh if you have it!
We like the convenience of canned crab, tuna or salmon, and we have used those in our easy homemade sushi dinner menu.
As well, we love to use IKEA gravlax smoked salmon in our sushi rolls and have three recipes with gravad lax.
Moreover, you can make delicious shrimp sushi rolls with IKEA cold water shrimp.
Don’t worry, if you don’t have an IKEA nearby, you can usually find gravlax and cold water shrimp in the frozen seafood aisle in many grocery stores.
Content in this Post
- Ingredients in Canned Crabmeat Sushi Maki Roll
- How To Make Canned Crabmeat Sushi Maki Roll
- STEP 1: Make The Canned Crabmeat Mix
- STEP 2: Spread Sushi Rice on Nori
- STEP 3: Add Crabmeat
- STEP 4: Add Vegetables and Cream Cheese
- STEP 5: Roll it Up
- STEP 6: Cut in Pieces
- What To Serve With Canned Crabmeat Sushi Maki Roll
- More Easy Homemade Sushi Rolls
- Storage Tips for Canned Crabmeat Sushi Maki Roll
- You’ll Also Love
Ingredients in Canned Crabmeat Sushi Maki Roll
- Sushi Rice — from failproof Instant Pot sushi rice recipe
- Nori Sheet — premade nori sheets that are available in many grocery stores.
- Crabmeat — a premade mix from crab salad sandwich (krabbröra) or the recipe below.
- Celery — we used thinly sliced celery in this. Although, avocado strips or cucumber strips would also be very good as substitutions.
- Bell Pepper — thinly sliced bell pepper strips
- Cream Cheese — cut cream cheese into long strips
- Onion — we added some finely sliced red onion, although the flavor can be strong, you may want to leave it out if you’re not a big fan. If you’re unsure, you might like to try sliced cucumber or avocado in its place.
- Spicy Sriracha Mayo — from homemade spicy sriracha sushi dipping sauce without mayo recipe, optional, to drizzle over top to make it a spicy crab roll!
- Crab Meat — Try to find the best quality crabmeat you can. There can be a difference in quality of canned crabmeat. You can also use lump crabmeat from the seafood section of supermarket.
- Labneh — our preferred mayo substitute, Turkish labneh is thick and creamy with a flavor and texture similar to cream cheese. If you’re planning in advance (you’ll need eight hours) you can substitute Thick and Creamy Homemade Instant Pot Yogurt. The Instant Pot does most of the work and you’ll be rewarded with a large batch of yogurt you can enjoy all week. Homemade yogurt is so nice to have — especially for breakfasts!
- Sour Cream — use full fat sour cream, not light or fat free. You can sub plain yogurt or Dahi from Indian grocery stores.
- Lemon Juice — freshly pressed lemon juice is preferred.
- Hot Sauce — a little Frank’s Red Hot or similar for a little kick.
- Salt — Himalayan pink salt, ground.
How To Make Canned Crabmeat Sushi Maki Roll
STEP 1: Make The Canned Crabmeat Mix
Place all of the ingredients for the canned salmon mix into a medium bowl and mix well.
STEP 2: Spread Sushi Rice on Nori
Use your preferred method for dispersing a half cup of sushi rice in an even layer on the nori sheet. We have outlined the method we use, that involves placing the rice in between two plastic sheets that we have cut from a large Ziplock bag. We find that this helps with handling sticky rice.
In Step 1 add half a cup of sushi rice from failproof Instant Pot sushi rice recipe. In Step 2 you will need to flatten the rice to the size of the nori sheet. We find using hands to do this is easiest, although you can use a kitchen tool, like a spatula.
Step 3 illustrates the removal of the top plastic sheet. And in Step 4 you’ll add the nori sheet over top of the rice.
In Step 5, you’ll need to trim the excess rice that extends past the nori sheet, with a butter knife.
Finally, in Step 6, since we are making a maki roll, follow the second half of the diagram, with the sushi rice facing UP, on top of the nori sheet. That way, when you roll it up, the nori sheet with be on the outside of the roll, with the rice inside.
Ignore the first half of the diagram in Step 6 as it pertains to uramaki rolls, where we do the opposite, with rice facing DOWN.
STEP 3: Add Crabmeat
Add the crabmeat mix in an even layer over the bottom section of the sushi rice, as shown.
STEP 4: Add Vegetables and Cream Cheese
Add sliced vegetables and cream cheese over the bottom portion of the crabmeat mix, as pictured below.
STEP 5: Roll it Up
Transfer the roll, with the bottom plastic sheet on top of a sushi bamboo rolling mat. Use the sushi mat to assist with rolling the crab sushi roll up tightly.
STEP 6: Cut in Pieces
If the ends are flimsy, you may need to trim them. Use a sushi knife, or a thin serrated knife also works well, to cut the crab sushi roll into equal pieces (about a half inch wide).
Garnish with a sprinkle of white and black sesame seeds, if desired.
What To Serve With Canned Crabmeat Sushi Maki Roll
Serve sushi rolls with soy sauce or tamari, wasabi and pickled ginger on the side.
Sushi rolls are typically served with spicy mayo. Try this amazing homemade spicy sriracha sushi dipping sauce (spicy mayo). Our recipe includes the option of making it without mayo.
Appetizers and side dishes you can consider are miso soup and seaweed salad (wakame), as well as Japanese potstickers (gyoza) and beef or chicken teriyaki.
Since foolproof Instant Pot sushi rice makes enough rice for eight rolls, it just makes sense to prepare more homemade sushi rolls.
The ones we’ve chosen as part of our easy homemade sushi dinner are convenient to make with common store bought ingredients.
More Easy Homemade Sushi Rolls
It’s easy to make your own homemade sushi roll dinner.
Made with common ingredients, once you get used to the process of rolling the sushi (it won’t take long) then you’re good to go!
Three of the rolls listed below are made with IKEA gravlax smoked salmon (most grocery stores also sell it) IKEA cold water shrimp (available at most supermarkets) and canned seafood (crab, tuna and salmon).
- Canned Salmon Sushi Roll Uramaki
- Creamy Gravlax Salmon Sushi Uramaki Roll
- Shrimp Sushi Roll Uramaki
- Spicy Canned Tuna Sushi Roll Uramaki
- Gravlax Salmon Maki Sushi Roll (shown below)
- Gravlax Salmon Sushi Roll Uramaki
Storage Tips for Canned Crabmeat Sushi Maki Roll
Sushi rolls are best enjoyed when freshly made, as the sushi rice tends to harden as time passes.
You can store the crab sushi rolls in the refrigerator for up to three days, although it’s best to consume within a day or two, as with any sushi rolls.
You’ll Also Love
Gravlax Salmon Maki Sushi Roll is made with IKEA gravad lax (gravlax) smoked salmon (other brands available in most grocery stores). Conveniently flat packed, the packages of gravlax don’t take much room in the freezer and they thaw out super fast!
Canned Crabmeat Sushi Maki Roll
- 1 cup Sushi Rice
- 2 Nori Sheets
Crab Salad Mix
- 4¼ ounces Crab Meat, canned, drained
- ⅛ cup Labneh
- ⅛ cup Sour Cream
- 1 teaspoon Lemon Juice, freshly squeezed
- ½ teaspoon Salt, Himalayan
Vegetables and Toppings
- ¼ cup Celery, cut into sticks, sub cucumber or avocado slices
- ¼ cup Bell Peppers, cut into sticks
- ¼ cup Cream Cheese
- 2 tablespoons Red Onions, optional
- Place all the crab salad ingredients in a mixing bowl.
- Mix well.
- Spread half a cup of sushi rice on the nori sheet. We have outlined a method that involves flattening the rice using two sheets of plastic cut from a large Ziplock bag to help with the stickiness of rice issue. See diagram if you'd like to try our method, otherwise you can use your preferred method for distributing the sushi rice evenly on the nori.
- Spread the crab mix on the rice.
- Add the celery, bell peppers, cream cheese, and red onions.
- Using a bamboo sushi mat. roll up the sushi.
- Cut the sushi roll into 8 to 10 equal sized pieces (about ½ inch wide).
The above nutritional values are estimates and should only be used as a guide. If you are following a specific diet or have dietary restrictions, please use your preferred nutritional calculator. If you have a food allergy please ensure that none of the listed ingredients are part of your restrictions. As well, always use a food thermometer to ensure safe cooking temperature of the food items.