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Spicy Crab Sushi Roll (Kani Sushi) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 25 reviews
  • Author: Bara
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Japanese

Description

This Spicy Crab Sushi Roll (Kani Sushi) recipe features perfectly cooked sushi rice layered with a creamy and spicy imitation crab mixture, fresh avocado, and crisp Persian cucumber, all wrapped in nori seaweed sheets. The rolls are garnished with toasted sesame seeds and served with traditional accompaniments like soy sauce, wasabi, and pickled ginger for an authentic and delicious sushi experience that you can easily make at home.

Ingredients

Sushi Rice

  • 1 1/2 cups short grain sushi rice (uncooked)
  • 2 cups water
  • 3 tablespoons unseasoned rice vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt

Spicy Crab Filling

  • 9 sticks imitation crab meat (thinly sliced)
  • 1/4 cup Kewpie mayonnaise
  • 1 tablespoon sriracha
  • 1/2 teaspoon lime juice
  • 1/8 teaspoon sesame oil

Vegetables & Assembly

  • 1 avocado (thinly sliced)
  • 2 Persian cucumbers (julienned)
  • 3 Nori sheets (cut in half)
  • Toasted sesame seeds (black and white)
  • Soy sauce (for serving)
  • Wasabi (for serving)
  • Pickled ginger (for serving)

Instructions

  1. Cook the Sushi Rice: Rinse the sushi rice thoroughly under cold water until the water runs clear to remove excess starch. Add the rinsed rice and 2 cups of water to a rice cooker and cook following the machine’s instructions. Alternatively, bring water to a boil in a medium saucepan, stir in the rice, reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and water is absorbed.
  2. Season the Rice: In a small bowl, mix the rice vinegar, sugar, and salt until fully dissolved. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture while the rice is still warm. Cover with a damp cloth and let cool to room temperature to prevent drying.
  3. Prepare the Spicy Crab Mixture: Thinly slice the imitation crab sticks and place them in a mixing bowl. Add Kewpie mayonnaise, sriracha, lime juice, and sesame oil. Whisk vigorously to break the crab pieces and combine all ingredients into a creamy, spicy filling.
  4. Slice the Vegetables: Cut the avocado in half, remove pit, peel, and slice thinly. Trim the Persian cucumbers and julienne them into thin sticks.
  5. Set up the Assembly Station: Wrap a bamboo sushi rolling mat with plastic wrap to prevent sticking. Keep a small bowl of water nearby to wet your hands and use a sharp, clean knife for slicing the rolls.
  6. Prepare the Nori and Rice Layer: Cut each nori sheet in half. With wet hands, spread about one-third cup of the seasoned sushi rice evenly over the shiny side of the nori half. Press firmly to adhere the rice and sprinkle black and white toasted sesame seeds over the rice.
  7. Add the Filling: Flip the nori sheet so the rice side is down and seaweed side is up. Layer the spicy crab mixture along the center, then add cucumber sticks and avocado slices on top of the crab.
  8. Roll the Sushi: Using your fingers, hold the fillings in place, lift the edge of the bamboo mat closest to you, and start rolling the nori tightly over the filling. Apply gentle pressure to form a firm roll. Stop rolling at the edge of the rice, then use the plastic wrap to help shape and tighten the roll. Squeeze the ends to keep fillings intact.
  9. Slice the Roll: Dip a sharp sushi knife in warm water, wipe dry, and slice the roll slowly and evenly into six to eight pieces. Clean the knife between each slice for clean cuts. Remove the plastic wrap from each sushi piece.
  10. Serve: Arrange sushi pieces on a serving plate and serve with soy sauce, wasabi, and pickled ginger for an authentic sushi experience. Enjoy immediately.

Notes

  • Use a sharp knife dipped in warm water and wiped dry before slicing to prevent sticking and ensure clean cuts.
  • Cover the seasoned rice with a damp cloth while cooling to keep it moist and prevent drying out.
  • If you don’t have Kewpie mayonnaise, regular Japanese mayonnaise or a mix of mayonnaise with a touch of rice vinegar can be substituted.
  • Adjust the amount of sriracha for desired spice level.
  • Ensure the bamboo rolling mat is wrapped in plastic wrap for easy cleanup and to prevent sticking.
  • Use short grain sushi rice for the authentic sticky texture needed for sushi rolls.

Find it online: https://yumbara.com/spicy-crab-sushi-roll-kani-sushi-recipe/