Crab maki Calories

Crab maki can contain real crab or imitation crab, often called surimi. Surimi is usually made from fish and shaped and seasoned to resemble crab; restaurants and packaged versions vary, so ask which one is used.

Crab maki is usually made with cooked crab or surimi, which is generally precooked, rather than raw crab. Recipes differ, though, so check with the restaurant if you need to know whether the filling or other ingredients are cooked.

Crab maki is generally a simple nori-wrapped roll with crab and sushi rice. A California roll is usually an inside-out roll with rice on the outside and often includes avocado and cucumber alongside crab or imitation crab.

Crab maki is made with short-grain sushi rice, which becomes sticky enough to hold the roll together. The rice is typically seasoned with rice vinegar, sugar, and salt before being spread over the nori.

Spread cooled, seasoned sushi rice over a sheet of nori, leaving room to seal the roll. Add cooked crab or surimi in a line, roll it firmly with a bamboo mat, then slice with a sharp, damp knife.

Crab maki is commonly served with soy sauce, wasabi, and pickled ginger. Use a little soy sauce for dipping rather than soaking the roll, which can make the nori soften and the rice fall apart.

Crab maki is best eaten soon after it is made. If you need to store it, refrigerate it in a covered container and aim to eat it the same day; do not leave it sitting at room temperature for long.

Freezing crab maki is not recommended for quality. The rice can become hard or crumbly after thawing, and the nori and filling may lose their texture, so it is better to eat the roll freshly made.

Crab maki made with thoroughly cooked crab or precooked surimi can be an option during pregnancy when freshly prepared and safely handled. Avoid versions that may have contacted raw seafood, and ask a healthcare professional if you are unsure about a specific roll.