Kani Sushi (Spicy Crab Roll) - Easy Steps

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!

Course: Mains

Cuisine: Japanese

Prep Time20

Cook Time15

Total Time35

Ingredients

Sushi rice

▢ 1 cup Japanese sushi rice
▢ 2 tablespoons rice vinegar
▢ 1 teaspoon sugar
▢ Good pinch of salt

Fillings

▢ 6.5oz / 180g surimi (imitation crab meat)
▢ 3 tablespoons kewpie mayonnaise
▢ 1-2 teaspoons sriracha sauce (less or more depending how spicy you like it)
▢ 2 nori sheets
▢ ½ avocado
▢ ½ cucumber
▢ Sesame seeds

Instructions

Cook sushi rice

In a small pot, wash the sushi rice until the water is almost clear and not murky. Add 1 ¼ cups of water and cook over a medium-high heat. When the water starts to boil, place the lid on and reduce the heat to low
Cook for 15-20 minutes until the water is absorbed
Remove from the heat, however leave the lid on and allow it to steam for 5-10 minutes
While the rice is cooking, make the rice seasoning by adding rice vinegar, sugar and salt to a small pot or saucepan. Heat over stove top for a couple of minutes until heated through and sugar has dissolved
Once the rice has steamed, transfer it to a large bowl and pour over the rice seasoning. Using a wooden paddle or a spatula, gently fold the rice so that it's evenly seasoned. While folding and cutting the rice, you can also fan it to cool it down.
*Don't over mix as you don't want mushy rice

Prepare filling

Slice the surimi (kani) into thin strips and place in a bowl. Also slice the cucumber and avocado into thin strips
Season the kani with kewpie mayonnaise and sriracha and stir together so the mixture is nicely coated. Taste and adjust spice level if needed

How to roll the kani sushi rolls

Prepare workstation by wrapping the bamboo mat with plastic wrap, small bowl of water, sharp knife and clean towel available. Cut a sheet of nori seaweed in half and place it shiny side down on the bamboo mat
Using wet hands, spread a thin even layer of the seasoned sushi rice evenly across the nori sheet, leaving a small border on the top edge
To make an uramaki roll (inside out roll), firstly sprinkle the rice with sesame seeds and gently press them into the rice. Flip the nori sheet so the rice is now face down on the mat and the nori sheet is on top
*Skip this step if making a normal kani maki roll (with seaweed on the outside)
Place some of the spicy kani mixture in a horizontal line across the middle of the nori sheet. Place avocado slices across one side of the kani, along with cucumber strips, making sure not to over fill
Lift the edge of the bamboo mat that is closest to you and fold it over the filling. Use your fingertips to tuck in the filling and roll it forward
Use a gentle but firm pressure to roll into a cylinder shape. Once rolled, use wet fingers to moisten the top edge of the nori to seal the roll
Use the mat to shape the roll and edges as needed, and place the sushi roll onto the cutting board
Dip the sharp knife in the bowl of water to wet the edge for easier cutting, and slice the uramaki in half. You then cut each half into halves again to make 8 pieces - wiping the knife with the clean towel each time, and wetting before slicing
Continue the above steps to make more uramaki with remaining ingredients
Present your beautiful Kani Sushi on a serving plate with soy sauce for dipping, pickled ginger and wasabi for garnish, and enjoy your kani rolls!!

⭐️ Final Step! Would love if you left a rating and comment to let me know how it went. Your feedback helps inspire others and means alot ❤️