Make Delicious Sushi Rolls at Home with Crabsticks & Ebiko
Easy Japanese Sushi Rolls with Ebiko & Sake Pairing
Bring the flavours of Japan into your home with this easy sushi roll recipe. Using sushi rice, nori sheets, crabsticks, Japanese mayonnaise, cucumber, avocado and colourful Ebiko, you can create fresh and beautifully presented sushi rolls at home.
Complete the experience with togarashi, nori furikake, soy sauce and pickled ginger, then pair your sushi with hot or cold sake served in traditional cups or jars.
How to make sushi rice
Rinse the Rice
Place the sushi rice in a sieve or bowl. Rinse under cold water until the water runs clear to remove excess starch, then drain thoroughly.
Cook the Rice
Combine the rinsed rice and water in a pot. Cover and bring to a boil over medium heat, then reduce to low and simmer for 12–15 minutes until the water is absorbed.
Steam the Rice
Remove the pot from the heat and allow the rice to rest, covered, for 10 minutes.
Prepare the Seasoning
Gently heat the rice vinegar, sugar and salt until everything has completely dissolved.
Mix and Cool
Transfer the rice to a wooden or non-metal bowl. Pour the vinegar mixture over the rice and fold it gently through. Allow it to cool to room temperature.
Step-by-step sushi roll assembly
Place a nori sheet shiny side down on a bamboo rolling mat.
Spread a thin, even layer of sushi rice over the nori, leaving approximately 1 cm free at the top.
Place the crabsticks, sliced cucumber and avocado in a line across the centre.
Drizzle the filling lightly with Japanese mayonnaise.
Roll tightly using the bamboo mat, pressing gently to seal the edge.
Slice the roll into 6–8 pieces using a sharp knife lightly moistened with water.
Top each piece with a small spoonful of orange, green or black Ebiko for a colourful, premium presentation and lightly crunchy texture.
Seasoning and serving
Nori Furikake or Togarashi
Sprinkle over the finished rolls for more Japanese flavour, aroma and texture.
Soy Sauce
Serve in a small ramekin beside the sushi rolls for dipping.
Pickled Ginger and Wasabi
Add both on the side for a complete and traditional sushi experience.
Chopsticks
Serve the sushi with chopsticks for an authentic Japanese presentation.
Sake Pairing
Pair the rolls with hot or cold sake served in traditional sake cups or jars.
Tips for perfect sushi
Cover the sushi rice with a damp towel to prevent it from drying out.
Keep your hands slightly wet while handling and spreading the rice.
Use a sharp knife and wipe or wet it between each cut.
Serve the sushi immediately for the best flavour and texture.
Crabsticks can be substituted with cooked shrimp when preferred.
Add extra Japanese mayonnaise or a light drizzle of sesame oil if desired.
Use colourful Ebiko as a finishing topping to elevate the sushi’s presentation, colour and texture.
Shop Ingredients
SSK Japanese Mayonnaise
10.50 $
Wasabi Paste
3.60 $
Soy Sauce Lite Japan
6.64 $
Crabsticks OSAKI (Japan)
8.68 $
Hayashiya Temaki Nori Premium
48.00 $
More information
How to Make Sushi Rolls with Crabsticks and Ebiko
This recipe shows how to make sushi rolls at home using sushi rice, nori sheets, crabsticks, Japanese mayonnaise, cucumber, avocado and ebiko. The page also includes seasoning and serving ideas with soy sauce, pickled ginger and an optional sake pairing.
Ingredients and Tools Used in the Recipe
The method lists the ingredients needed for the rice and filling, along with kitchen tools such as a bamboo rolling mat, sharp knife, chopsticks and a small soy sauce ramekin. These details help visitors prepare before they start rolling.
Rolling, Slicing and Serving
The instructions explain how to spread the rice, fill the roll, seal it tightly and slice it into pieces. The page also suggests topping the rolls with ebiko for color and serving them with soy sauce and pickled ginger.