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+ servings

Snow Sushi roll

A quick fix sushi roll recipe with imitation crab salad and cucumber presenting in a fun and inventive way.
Prep Time 20 minutes
Servings 2 rolls
Author Victoria


  • bamboo mat
  • plastic wrap


  • 8 sticks imitation crab
  • 1 mini cucumber
  • 1 Tbsp mayonnaise
  • 1 Tbsp lemon juice
  • 4 drops sriracha or up to spice tolerant
  • cup cooked sushi rice
  • 3 Tbsp sushi vinegar
  • 2 sheet nori use ¾ of each sheet
  • 1 tsp roasted sesame seeds optional for garnishing


  • Cut a cucumber into long thin strips or match sticks.
  • Shred imitation crab into a container.
  • Spoon in mayonnaise, lemon juice, and a few drops of sriracha or yr favorite hot sauce. Mix them well.
  • Cover and chill in the fridge for 10-20 minutes.
  • Season sushi rice with sushi vinegar OR an equivalent amount of rice/apple vinegar plus 1 tsp of sugar and ¼ tsp of salt.
  • Cover your bamboo mat with plastic wrapper and place it on a flat surface.
  • Lay another piece of plastic wrapper atop the bamboo mat.
  • Tear a sheet of nori down to ¾ and layover plastic/bamboo mat.
  • Spread rice all over nori, then flip the whole sheet over so that the nori side is facing up.
  • Spoon in the crab salad and arrange cucumber slices.
  • Lift, tuck, and roll into uramaki sushi roll.
  • Create a layer of crab salad on one end of the plastic wrapper.
  • Then lay the sushi roll on top of it.
  • Carefully roll again, this time the crab salad will cover the top of sushi roll creating a nice marble snow effect.
  • Cut into bite-size slices.
  • Unwrap and sprinkle some sesame seeds before serving.
  • Either serve immediately or chill a couple of minutes for cold & refreshing effect at the bite