Crayfish and crab sushi

Crayfish and crab sushi

Cook for Your Life
Gorta Yuuki (studio) and William Meppem (location)

For me, this is a special-occasion dish – not just because of the crayfish and crab, but also the white sushi rice. It’s a great dish for entertaining if you want to impress the socks off your friends. The sushi, which is rolled with the rice on the outside, works really well as an appetiser for a dinner party – perhaps to be followed by zuke tuna.


Quantity Ingredient
1 medium cooked crayfish
145g cooked crab meat
1/2 cup japanese mayonnaise
freshly ground black pepper
4 nori sheets
4 cups Sushi rice
1 cup dukkah


  1. Remove the crayfish tail meat from its shell – you don’t need the legs for the sushi so you can enjoy them separately.
  2. Finely chop the crayfish and crab meat, then combine them in a bowl with the mayonnaise. Season well with pepper.
  3. Cover a sushi mat with plastic wrap so the rice doesn’t stick to it. Place a sheet of nori on the mat. Wet your hands and add a large handful of rice in the middle of the nori and start spreading it out gently until about 1 cm thick and even across the nori sheet (add more rice if you don’t have enough). Turn the nori and rice over so that the rice is facing down onto the plastic. Spread a quarter of the crayfish and crab mixture along one long edge of the nori sheet. Use the mat to roll the rice and nori over the filling gently but firmly. Continue rolling up, keeping the roll tight.
  4. Scatter the dukkah over a board or work surface and roll the rice roll in dukkah until well coated. Set the roll aside and continue making rolls from the remaining nori sheets, rice and crayfish and crab mixture, rolling them in dukkah.
  5. Use a wet sharp knife to cut each roll into 6–8 pieces.
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