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Make Delicious Sushi Rolls at Home with Crabsticks & Ebiko

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Bring the flavors of Japan to your home with this easy sushi roll recipe. Using sushi rice, nori sheets, crabsticks with Japanese mayonnaise, and seasonings like togarashi and nori furikake, you can create sushi rolls that are fresh, delicious, and visually stunning — all ingredients delivered straight to your door in Lebanon.

Enhance your sushi with Ebiko (orange, green, or black) for a vibrant, slightly crunchy topping that adds both color and flavor.

Pair your sushi with hot or cold sake, served in traditional sake cups or jars, for a full Japanese dining experience.

Ingredients (Available Online)

  • 450g sushi rice
  • 630ml water
  • 4 tablespoons rice vinegar
  • 2 tablespoons sugar
  • ¾ teaspoon salt
  • Nori sheets (seaweed)
  • Crabsticks
  • Japanese mayonnaise
  • Cucumber and avocado, sliced
  • 2–3 tablespoons Ebiko (orange, green, or black) for topping
  • Optional seasonings: Wasabi paste, Togarashi, Nori Furikake
  • Soy sauce, pickled ginger for serving
  • Bamboo rolling mat
  • Chopsticks for serving
  • Small ramekin for soy sauce
  • Optional: sake cups and sake jars

How to Make Sushi Rice

  1. Rinse the rice: Place sushi rice in a sieve or bowl. Rinse under cold water until the water runs clear to remove excess starch. Drain well.
  2. Cook the rice: Combine rinsed rice and water in a pot. Cover, bring to a boil over medium heat, then reduce to low and simmer 12–15 minutes until water is absorbed.
  3. Steam: Remove from heat and let rice sit, covered, for 10 minutes.
  4. Season the rice: Gently heat rice vinegar, sugar, and salt until dissolved.
  5. Mix: Transfer rice to a wooden or non-metal bowl. Pour vinegar mixture over rice and fold gently. Let cool to room temperature.

Step-by-Step Sushi Roll Assembly

  1. Place a nori sheet shiny side down on a bamboo mat.
  2. Spread a thin, even layer of sushi rice, leaving 1 cm at the top free.
  3. Place crabsticks, sliced cucumber, and avocado in a line across the center.
  4. Drizzle lightly with Japanese mayonnaise.
  5. Roll tightly using the bamboo mat, pressing gently to seal the edge.
  6. Slice into 6–8 pieces with a sharp, wet knife.
  7. Top each piece with a small spoon of Ebiko (orange, green, or black) for a colorful, premium finish.

Seasoning and Serving

  • Sprinkle nori furikake or togarashi on top for added flavor.
  • Serve each roll with:
    • Soy sauce in a small ramekin
    • Pickled ginger
    • Wasabi paste on the side
  • Use chopsticks for an authentic experience.
  • Pair your sushi with hot or cold sake, served in sake cups or jars.

Tips for Perfect Sushi

  • Cover sushi rice with a damp towel to prevent drying out
  • Keep hands slightly wet when handling rice
  • Use a sharp knife and wipe between cuts
  • Serve immediately for best taste and texture
  • Crabsticks can be substituted with cooked shrimp
  • Add extra Japanese mayonnaise or a light drizzle of sesame oil if desired
  • Use Ebiko as a topping to instantly elevate presentation and texture
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