Kani Sushi (Spicy Crab Roll)

This Kani Sushi is so easy to make, perfect for a fun sushi night at home! It’s layered with a delicious combination of creamy spicy imitation crab, avocado and fresh cucumber. With my simple step by step guide, anyone can make it!

If you love sushi, you are going to love this Kani Sushi recipe. Using simple and affordable ingredients, which is super yummy and so fun to make, without raw fish. Making your own sushi can be a little intimidating, but here I've noted a easy step by step breakdown to guide you through. You don't need to be a professional to make delicious homemade sushi. Bear in mind, I'm not a professional sushi maker myself, but I love the process and experimenting. As it goes with many things, practice makes perfect so just have fun with it!

I’ve always been fascinated with Japanese culture and cuisine, and I love sushi. Especially the beautiful detailing in the presentation which is so admirable. Apart from Persian and Italian cuisine, Japanese is definitely in my top 5 favorite cuisines. Since 2017, I started transitioning to a mostly plant based and vegetarian diet. I still, however, occasionally eat seafood, along with sushi and love experimenting at home.

Some more Japanese inspired recipes you must try is my shrimp tempura roll, spicy tuna crispy rice and spicy kani salad.

This kani sushi recipe is inspired by the well known California roll which is super popular across many sushi restaurants. Rather than just adding plain imitation crab sticks, I've seasoned the kani with a creamy spicy mayo dressing which tastes so good with the sweetness of the crab. It's then layered with slices of avocado and cucumber strips. It's basically the flavors of the popular spicy crab salad, made into a kani roll!

The word Kani translates to “crab” in Japanese that makes many variations of sushi rolls. Its usually made with surimi which is an imitation crab meat from processed white fish, typically aslaska pollock. It’s flavored, colored and shaped to resemble more expensive seafood such as crab, lobster and shrimp.

Table of Contents

• Why you'll love this recipe
• What is Kani Sushi?
• Ingredients and Substitutions
• How to make Kani Sushi
• Tips and Tricks
• Storage Instructions
• FAQs
• More Asian Recipes
• Recipe
• Comments

Why you'll love this recipe

• Easy to make: With a simple step by step breakdown to guide you through
• Budget friendly: With affordable ingredients you can buy in most grocery stores, much cheaper than store bought sushi
• Family friendly: Perfect for picky eaters and kids, and those who don't eat raw fish
• Delicious and fun! Homemade sushi night is so fun with friends, family and even kids will love to take part

What is Kani Sushi?

Kani sushi literally translated to "crab sushi" in Japanese, as the word Kani or Kanikama translates to crab. This doesn't however mean it always uses real crab meat.

Typically, Kani sushi uses imitation crabmeat which is also known as surimi or crabsticks. This also makes various types of kani rolls such as kani maki (regular sushi rolls), kani uramaki (inside out rolls), kani nigiri (small bite sized portion of rice topped with kani), or kani hand rolls.

You can also include additional toppings and ingredients to make popular rolls such as a California roll or a spicy kani roll (like this recipe) which is a spicy crab roll by shredding and seasoning the imitation crab.

Ingredients and Substitutions

• Sushi rice is essential when making sushi for the best texture. Its a Japanese rice you can find at Asian markets and most grocery stores
• Imitation crab sticks also known as surimi, is the base of the “kani” mixture. It adds a delicious crab-like flavor and texture. Which is processed white fish, typically aslaska pollock without a strong fishy flavor
• Kewpie mayo is a Japanese mayonnaise that is rich with a creamy texture. You can use regular mayonnaise, but Kewpie mayo will give it a more authentic flavor
• Sriracha chili sauce adds a kick to make it spicy kani sushi and tastes so good with the sweet creamy fillings. Adjust the amount to your preference, or omit it entirely
• Avocado and cucumber sticks add a creamy texture, freshness and crunch. You can also use carrot sticks, lettuce or sliced mango
• Nori seaweed sheets wrap the sushi rolls. Look for them in the Asian section of your grocery store
• Rice seasoning includes rice vinegar, sugar and salt to give the cooked sushi rice its distinct flavor. You can also buy pre-made sushi rice seasoning or sushi vinegar
• Sesame seeds adds a decorative touch to the uramaki roll and a slightly nutty flavor and crunch

How to make Kani Sushi

Sushi night just got exciting! Make this Kani Sushi at home with my step by step guide below.

Cook Sushi Rice

1. Wash sushi rice in a small pot, until water is almost clear. Add 1 ¼ cups of water and cook over a medium-high heat. As water starts to boil, place the lid on and reduce to low heat for 15 - 20 minutes
2. Remove from heat, leave the lid on and allow it to steam for 5 - 10 minutes
3. Make rice seasoning by adding rice vinegar, sugar and salt to a small pot. Heat over a stove top for a couple of minutes until heated and sugar has dissolved
4. Add rice to large bowl and pour over the rice seasoning. Gently fold the rice with a wooden paddle to combine. Don't over mix as it will make the rice mushy

Prepare Filling

5. Slice surimi into thin strips 
6. Add to a bowl, with kewpie mayo and sriracha, stir to combine. Slice cucumber and avocado into thin strips

Make Kani Sushi Rolls

7. Prepare workstation - wrap the bamboo mat with plastic wrap, small bowl of water, sharp knife and clean towel. Cut a sheet of nori seaweed in half and place it shiny side down on the bamboo mat
8. Wet hands and spread a thin layer of the sushi rice evenly across the nori sheet, leave a small border on the top edge
9. To make a uramaki roll (inside out roll), sprinkle rice with sesame seeds and gently press into the rice. Flip the nori sheet so the rice is now face down on the mat.
   
   Place some spicy kani in a horizontal line across the middle, followed by avocado slices and cucumber strips.  Tip here is try not to overfill it (as tempting that it may seem)
10. Lift the edge of the bamboo mat that is closest to you and fold it over the filling. Use fingertips to tuck in the filling and roll it forward. Use a gentle but firm pressure to roll into a cylinder shape
11. Once rolled, use wet fingers to moisten the top edge of the nori to seal the roll
12. Cut the roll by dipping a knife in a bowl of water and slice on a chopping board.  I find the best way is to slice the roll in half, then cut each half into halves again to make 8 pieces.  Make sure to wipe the knife with a clean towel each time, and wet again before slicing.  Repeat the above steps to make the remaining rolls.

Tips and Tricks

1. Rinse the sushi rice thoroughly to remove excess starch which will help you achieve fluffy separate grains 
2. Use a wooden paddle or spatula to gently mix the vinegar mixture into the rice with a folding and cutting method. Don't over mix as you don't want mushy rice
3. Wet your hands before spreading sushi rice on the nori sheet, this will prevent the rice sticking to your fingers
4. Don't overfill the nori sheets with the kani mixture and fillings or it will be harder to roll - refer section 'how to make' above for detailed rolling steps and photos
5. Dip sharp knife in water before cutting the kani rolls, wiping it clean after each cut. This will give you cleaner cuts

Storage Instructions

• Store leftover kani sushi in an airtight container in the refrigerator for up to 2 days
• No reheating, its recommended to leave it out of the fridge for 10 minutes before consuming so the rice isn't too cold or hard

FAQs

More Asian Recipes

• Kani Salad
• Spicy Tuna Crispy Rice
• Teriyaki Tofu
• Miso Eggplant
• Rice Paper Dumplings
• Thai Yellow Curry
• Peanut Noodles
• Teriyaki Salmon
• Thai Red Curry Soup

I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your Kani Sushi (Spicy Crab Roll) photo on Instagram so I can share the love!

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