A layered sushi salad featuring Alaska snow crab, seasoned rice, sliced vegetables, and avocado, arranged on a white plate with sliced cucumber garnish.

This light and elegant Alaska Snow Crab Sushi Salad layers sushi-inspired ingredients like seasoned rice, crisp vegetables, and creamy avocado — all topped with sweet, delicate Alaska snow crab. Alaska snow crab — often called bairdi or tanner crab in Alaska waters — brings a naturally sweet, delicate flavor to this dish. a fresh, flavor-packed dish that’s as beautiful as it is satisfying.

Photo and recipe courtesy of Alaska Seafood

  • Prep Time:

    20 min

  • Cook Time:

    5 min

  • Total Time:

    25 min

  • Servings:

    8

  • Ingredients:

    Alaska Snow Crab:

    • 3 Tbsp. soy sauce                                                          
    • 2 tsp. rice vinegar                                                          
    • 2 lbs. cooked Alaska Snow Crab, meat removed from the shell                   

    Sushi Rice Mixture:

    • ¾ cup sugar                                                                     
    • ¾ cup water                                                                      
    • 1 cup rice vinegar                                                          
    • 4 cups white rice, cooked                                              
    • 8 green onions, thinly sliced        
    • 8 oz. yellow squash, small dice                                  
    • 8 oz. carrot, small dice                                              
    • 1 English cucumber, small dice                                  
    • 1 red bell pepper, small dice                   
    • 4 cloves garlic, minced                                                          
    • 1 Tbsp. ginger, fresh, minced                                              
    • ¾ cup soy sauce                                                         
    • 1 Tbsp. salt, kosher
    • 2 avocados, small dice

  • Instructions:

    1. Stir together soy sauce and rice vinegar; toss with the crab.
    2. Heat sugar and water in small saucepan. Stir until sugar is dissolved. Add rice vinegar and cool. In a separate bowl, stir together rice, onions, yellow squash, carrot, cucumber, red bell pepper, garlic, ginger, soy sauce and salt. Stir in cooled rice vinegar mixture.
    3. Place in a 6 oz. mold (even a clean tin can with both ends removed works as a good substitute): layer of sushi rice mixture, layer of diced avocado, layer of snow crab. Place mold on plate and tap to release.

If you’re new to working with raw seafood, our sushi-grade guide walks through what’s safe, what to look for, and how to get started with confidence.

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