Name: Spicy Crab Sushi Roll (Kani Sushi) Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 1 cup Japanese sushi rice; 2 tablespoons rice vinegar; 1 teaspoon sugar; Good pinch of salt; 1¼ cups water (for cooking rice); 6.5oz / 180g surimi (imitation crab meat); 3 tablespoons kewpie mayonnaise; 1-2 teaspoons sriracha sauce (adjust to spice preference); ½ avocado, sliced into thin strips; ½ cucumber, sliced into thin strips; 2 nori sheets; Sesame seeds (for sprinkling); Plastic wrap (for bamboo mat); Small bowl of water (for wetting hands and knife)

Introduction

Kani Sushi, also known as Spicy Crab Roll, is a delightful and flavorful Japanese dish that’s surprisingly simple to make at home. Combining tender surimi with creamy avocado and a kick of sriracha, this roll is perfect for sushi lovers looking to create restaurant-quality rolls in their own kitchen.

A close-up view of eight sushi rolls arranged on a white plate with a blue floral pattern, placed on a white marbled surface. Each sushi roll shows three distinct layers: an outer layer of white rice sprinkled with black sesame seeds, a middle thin dark green layer of seaweed, and an inner filling with pale beige shredded crab meat mixed with bright orange strips and fresh green cucumber slices. Two light brown wooden chopsticks are holding one sushi roll on the right side above a small white dish filled with dark soy sauce. photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Wash the sushi rice in a small pot under cold water until the water runs almost clear. Add 1 ¼ cups of water, bring to a boil over medium-high heat, then cover with a lid and reduce heat to low. Cook for 15-20 minutes until water is absorbed.

Step 2: Remove the pot from heat but keep the lid on. Let the rice steam for 5-10 minutes.

Step 3: Meanwhile, heat rice vinegar, sugar, and salt in a small saucepan until sugar dissolves. Set aside.

Step 4: Transfer the steamed rice to a large bowl. Pour the vinegar mixture over the rice and gently fold using a spatula to season and cool it down without mashing the grains.

Step 5: Slice the surimi into thin strips and place in a bowl. Slice avocado and cucumber into thin strips as well.

Step 6: Mix the surimi with kewpie mayonnaise and sriracha sauce. Adjust the spice level to your preference.

Step 7: Prepare your rolling station with a bamboo mat wrapped in plastic wrap, a small bowl of water, a sharp knife, and a clean towel. Cut each nori sheet in half and place one half shiny side down on the mat.

Step 8: Wet your hands and spread a thin, even layer of sushi rice over the nori, leaving a small border at the top edge.

Step 9: For an inside-out (uramaki) roll, sprinkle sesame seeds on the rice and press them in gently. Flip the nori so the rice faces down on the mat with the seaweed on top. If making a classic maki roll, skip this flipping step.

Step 10: Arrange a horizontal line of the spicy kani mixture across the center of the nori. Add avocado and cucumber strips on one side without overfilling.

Step 11: Lift the bamboo mat edge closest to you and fold it over the filling. Use your fingertips to tuck the filling in and roll forward firmly but gently into a cylinder. Moisten the top edge of the nori to seal the roll.

Step 12: Use the bamboo mat to shape the roll as needed and place it on a cutting board.

Step 13: Dip a sharp knife in water, then slice the roll in half. Cut each half into halves again to create 8 pieces total. Wipe and wet the knife between cuts for clean slices.

Step 14: Repeat the rolling steps with remaining ingredients, then serve your kani sushi with soy sauce, pickled ginger, and wasabi for garnish and dipping.

Tips & Variations

Use a fan or a piece of cardboard to cool the rice while folding to help achieve the perfect sushi rice texture.

Substitute surimi with real crab meat for a more authentic flavor.

Add thinly sliced scallions or tobiko (fish roe) inside the roll for extra texture and flavor.

If you don’t have a bamboo mat, use a clean kitchen towel or parchment paper for rolling.

FAQs

Can I use regular rice instead of sushi rice?

Regular rice won’t have the sticky texture and slightly sweet flavor that sushi rice provides, so the rolls may fall apart more easily and lack authenticity. For the best results, use Japanese sushi rice.

How spicy is this kani sushi roll?

The spice level depends on how much sriracha you add. Start with 1 teaspoon and taste the mixture, then gradually add more if you prefer a spicier roll.