Festive Holiday Sushi using Crab and Other Delicious Items

So I feel like any social gathering where you’re supposed to bring some food is now an excuse for me to make sushi. I really want to practice making intricate and interesting sushi varieties, but it can be hard to convince myself to do that when the only ones who will be eating said sushi are myself and Drew, who’s scared of many of the ingredients I put into sushi. Well, primarily crab, but as I rather like crab in sushi, it essentially means there’s a bunch of rolls he won’t want to eat.

In any case, I made some sushi using cucumber, carrot, green onion, avocado, tamago (egg fried with soy sauce and sugar), and crab. For the crab, I used both sticks of crab as well as spicy crab, which I made by adding Miracle Whip + Chiracha sauce and mixing with the finely shredded crab. Incidentally, by crab I really mean krab, that glorious form of fake crab that comes in rather convenient tube shapes.

So, experimentation #1 involved pressing avocado to the tops of rolls. I made a roll, laid thinly-sliced sushi on top, and used a bamboo mat wrapped in plastic to secure said avocado in place. Worked out decently enough, but next time I shall try more avocado, sliced more thinly, on larger rolls. Also, I need to get some fish roe, as that would look super-fancy scattered on top.

Sushi rolls with avocado on top

I also wanted to play around with wrapping multiple rolls together. So, I first rolled up a teeny amount of rice into a tube. Then, I laid out a piece of nori and spread a bunch of spicy crab and green onion all over it. I placed the rice tube in the middle of the crab, and then rolled that up. I really like how this roll came out, and I can’t wait to play with more multi-layer rolls in the future.

Multi-layer sushi roll with spicy crab

Aside from that, everything else was more just the standard combinations of inside and outside rolls with different ingredients paired together. At some point I decided that pairing textures together properly leads to better sushi, so I’d specifically make veg rolls using cucumber plus carrots, or egg plus avocado. Seems to work well enough. I’m also trying to cut the futomaki style rolls a little thinner, to make it easier on the mouth, since sushi is supposed to be consumed in a single bite and all.

Sushi assortment

And, for your viewing pleasure, here is a shot of the sushi party tray, trying to look all festive for the holidays:

Holiday sushi!

There’s a good chance at there shall be more sushi made at some point in the next two weeks or so. Sometimes, making and consuming sushi will only whet your appetite, making you crave sushi even more then ever! I’ve also got a slab of sushi-grade tilapia sitting in my freezer that is simply itching to swim it’s way on top of some rice and into my stomach.

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  1. Elle Ess December 7, 2009 12:56 am

    Oh, that looks delicious. I'd probably eat the entire platter by myself!

    • ptocheia December 7, 2009 3:57 am

      Thanks! I would have gladly eaten it all by myself, if I hadn't had to take it to a potluck!

  2. Jason December 7, 2009 1:04 am

    There's no such thing as "too much sushi"… sometimes I can shed a tear for sushi. How did you cook your rice, it looks a little bit overcooked.


    • ptocheia December 7, 2009 3:59 am

      Unfortunately, my rice cooker broke a little while back. So, I just cook it on the stove, making rice perfection a bit spotty, unfortunately!

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