Description
Kani Sushi, also known as Spicy Crab Roll, is a popular Japanese dish featuring seasoned sushi rice, imitation crab meat mixed with spicy mayonnaise, fresh avocado, and cucumber, all rolled in nori seaweed. This recipe guides you through making perfect sushi rice and assembling inside-out rolls (uramaki) that are both visually appealing and delicious. It’s a delightful combination of creamy, spicy, and fresh flavors ideal for sushi lovers looking to prepare an easy yet authentic Japanese meal at home.
Ingredients
Scale
Sushi Rice
- 1 cup Japanese sushi rice
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- Good pinch of salt
- 1¼ cups water (for cooking rice)
Filling
- 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
Assembly
- 2 nori sheets
- Sesame seeds (for sprinkling)
- Plastic wrap (for bamboo mat)
- Small bowl of water (for wetting hands and knife)
Instructions
- Cook Sushi Rice: Rinse the sushi rice under cold water in a small pot until the water runs almost clear to remove excess starch. Add 1¼ cups of water and cook over medium-high heat until boiling. Cover with a lid, reduce heat to low, and simmer for 15-20 minutes until the water is fully absorbed.
- Steam the Rice: Remove the pot from heat, leaving the lid on, and let the rice steam undisturbed for 5-10 minutes. This step allows the rice to finish cooking and become tender.
- Prepare Rice Seasoning: While the rice cooks, combine rice vinegar, sugar, and salt in a small saucepan. Heat gently over the stove just until the sugar dissolves, then remove from heat.
- Season the Rice: Transfer the steamed rice into a large bowl. Pour the warm seasoning mixture over the rice and gently fold using a wooden paddle or spatula. Fan the rice as you fold to cool it evenly. Avoid overmixing to prevent mushy texture.
- Prepare the Filling: Slice the surimi into thin strips and place in a bowl. Add kewpie mayonnaise and sriracha sauce, adjusting the spice level to taste, then mix until the crab meat is evenly coated.
- Prep the Workspace: Wrap a bamboo sushi rolling mat with plastic wrap to prevent sticking. Have a small bowl of water, a sharp knife, and a clean towel ready for rolling and slicing.
- Prepare the Nori Sheet: Cut a nori sheet in half and place shiny side down on the bamboo mat. With wet hands, spread an even thin layer of seasoned sushi rice over the nori, leaving a small border at the top edge.
- Make an Uramaki Roll: Sprinkle sesame seeds evenly over the rice and gently press them in. Carefully flip the nori sheet so that the rice side is down on the mat and the nori side faces up.
- Add Filling: Arrange a horizontal line of spicy kani mixture across the middle of the nori. Layer avocado slices and cucumber strips alongside the crab, making sure not to overfill.
- Roll the Sushi: Lift the edge of the bamboo mat closest to you and fold it over the filling. Using gentle but firm pressure, tuck in the filling and roll forward into a cylindrical shape. Moisten the top edge of the nori with water to seal the roll.
- Shape and Slice: Use the mat to shape the roll firmly and place it on a cutting board. Wet the sharp knife with water before slicing. Cut the roll in half, then each half into quarters to make 8 even pieces, wiping and wetting the knife between cuts to ensure clean slices.
- Serve: Present the beautifully rolled Kani Sushi on a serving plate accompanied by soy sauce for dipping, pickled ginger, and wasabi as garnish. Enjoy your fresh and spicy kani rolls!
Notes
- Use a sharp knife dipped in water before slicing sushi to prevent sticking and ensure clean cuts.
- Adjust sriracha quantity according to spice tolerance for mild to extra spicy rolls.
- Fanning the rice while seasoning helps cool it quickly and maintain proper texture.
- Plastic wrap on the bamboo mat helps keep the mat clean and prevents rice from sticking.
- For a traditional roll, skip flipping the nori and sprinkling sesame seeds; roll with seaweed on outside.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Keywords: Kani Sushi, Spicy Crab Roll, Sushi Recipe, Japanese Roll, Uramaki, Imitation Crab Sushi, Homemade Sushi, Spicy Sushi Roll
