Crab and Shrimp Sushi Bites

Pro tips

• Drain crabmeat and shrimp thoroughly and pat dry to prevent watery filling that will make seaweed soggy.
• Whisk spicy mayo until fully emulsified before assembly; a smooth drizzle prevents pooling on delicate seaweed.
• Assemble within 30 minutes of serving; seaweed crisps lose crispness once coated with moisture from the filling.
• Toast seaweed snacks lightly (30 seconds in a dry pan) to amplify nutty flavor and strengthen their structure.

Substitutions

• Mayonnaise → Japanese kewpie mayo (creamier, slightly sweeter)
• Sriracha → wasabi or hot sauce (adjust to 1/2 tsp to start)
• Seaweed snacks → thinly sliced cucumber or wonton crisps
• Avocado → cream cheese or masago (fish roe)

Storage & make-ahead

Store crab-shrimp filling separately in an airtight container for up to 2 days; assemble bites fresh just before serving.

Can I make this ahead of time?

Mix the crab and shrimp salad up to 4 hours ahead. Assemble bites just before serving to keep seaweed crisp and toppings fresh.

What's the best way to cook the shrimp?

Boil shrimp for 2–3 minutes until pink, then shock in ice water. Dry thoroughly before chopping to avoid excess moisture.

Can I use cucumber slices instead of seaweed?

Yes. Slice cucumber into 1/4-inch rounds, pat dry, and use as your base. Note: cucumber will soften faster than seaweed.

How do I balance the spicy mayo heat?

Start with 1 tsp sriracha instead of 1 tbsp, then taste and adjust. Sriracha strength varies by brand.

Is this recipe keto-friendly?

Yes, especially on seaweed crisps. Each bite is under 2g net carbs (seaweed base). Skip or reduce mayo for lower fat if needed.