Kani sushi, also known as the spicy crab roll, is one of my favorite sushi rolls to make at home. It’s creamy, spicy, and packed with sweet crab flavor—all wrapped in tender sushi rice and nori. Whether I’m serving it as an appetizer, lunch, or part of a homemade sushi night, this roll always delivers that irresistible sushi bar experience.
Why You’ll Love This Recipe
I love how simple yet flavorful this roll is. The kani (imitation crab or real crab) gets tossed in a spicy, creamy sauce that’s perfectly balanced with the coolness of the rice and the crisp seaweed. It’s much easier to make than it looks, and I get to control the spice level and freshness. Plus, it’s a fun, hands-on meal that impresses without needing a ton of skill.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Sushi rice (short grain, cooked and seasoned with rice vinegar, sugar, and salt)
- Nori sheets (seaweed)
- Kani (imitation crab sticks or lump crab meat)
- Japanese mayonnaise (like Kewpie)
- Sriracha or chili sauce
- Soy sauce (for dipping)
- Wasabi and pickled ginger (optional for serving)
- Sesame seeds (optional for garnish)
- Plastic wrap and bamboo sushi mat (for rolling)
directions
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I start by preparing the sushi rice—cooking it according to package instructions, then seasoning it with a mix of rice vinegar, sugar, and salt. I let it cool to room temperature.
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I shred the kani into thin pieces and mix it in a bowl with Japanese mayo and sriracha until creamy and well-coated. I adjust the heat to my taste.
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I place a sheet of plastic wrap over the bamboo mat, then lay a sheet of nori on top, shiny side down.
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With wet fingers, I spread a thin, even layer of rice over the nori, leaving about 1 inch at the top edge.
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I spoon a line of the spicy kani mixture across the center of the rice.
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Using the mat, I roll it tightly from the bottom, pressing gently to shape. I seal the edge with a bit of water if needed.
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I use a sharp, wet knife to slice the roll into 6–8 even pieces.
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I serve the rolls with soy sauce, wasabi, and pickled ginger on the side, sometimes sprinkling sesame seeds on top for a little crunch.
Servings and timing
This recipe makes 2 rolls (about 12–16 pieces total).
Prep time: 20 minutes
Cook time (for rice): 20 minutes
Total time: 40 minutes
Variations
Sometimes I add avocado slices or cucumber strips to the center for extra texture and freshness. When I want a crunchier version, I roll the outside in tempura flakes. If I’m feeling extra bold, I drizzle spicy mayo over the top or serve it as an inside-out roll with rice on the outside. I’ve also used real lump crab for a fancier take.
storage/reheating
Kani sushi is best eaten fresh, but if I have leftovers, I store them tightly wrapped in plastic wrap and keep them in the fridge for up to 24 hours. I don’t recommend reheating—it’s meant to be enjoyed cold or at room temperature. The rice can harden a bit in the fridge, so I let the rolls sit out for a few minutes before serving again.
FAQs
What is kani made from?
Kani is imitation crab meat made from white fish like pollock, shaped and flavored to taste like crab. It’s sweet, mild, and perfect for sushi rolls.
Can I use real crab instead of imitation?
Yes, I sometimes use real lump crab or even fresh snow crab when I want to elevate the roll. It’s more delicate but adds a great flavor.
How do I keep the rice from sticking to my hands?
I dip my fingers in a bowl of water mixed with a little rice vinegar before handling the rice. That keeps it from sticking and makes it easier to spread.
Do I need a bamboo sushi mat?
It helps shape the roll tightly, but in a pinch, I’ve used a clean kitchen towel wrapped in plastic wrap—it works just as well.
Is spicy kani roll raw?
No, both the kani and other ingredients are fully cooked. It’s a great option if I want sushi but don’t want to work with raw fish.
Conclusion
Kani sushi, or the spicy crab roll, is an easy and satisfying way to enjoy sushi at home. I love how customizable and beginner-friendly it is, and the creamy, spicy filling always hits the spot. Whether I’m making it for a quick lunch or part of a sushi night spread, this roll never disappoints.
Print
Kani Sushi (Spicy Crab Roll)
- Prep Time: 20 minutes
- Cook Time: 20 minutes (for rice)
- Total Time: 40 minutes
- Yield: 2 rolls (12–16 pieces)
- Category: Appetizer, Main Course, Sushi
- Method: Rolling, No-Cook (except for rice)
- Cuisine: Japanese
- Diet: Gluten Free
Description
Kani sushi—also known as a spicy crab roll—is a creamy, spicy, and savory sushi favorite made with imitation crab, sushi rice, and nori. Easy to make at home, this roll delivers restaurant-style flavor with a fun, hands-on twist that’s perfect for sushi night, lunch, or a light appetizer.
Ingredients
- 1 cup sushi rice (short grain, cooked and seasoned)
- 2 sheets nori (seaweed)
- 4–6 kani sticks (imitation crab) or 1/2 cup lump crab meat
- 2 tbsp Japanese mayonnaise (Kewpie preferred)
- 1–2 tsp sriracha or chili sauce (adjust to taste)
- Soy sauce (for dipping)
- Optional: wasabi, pickled ginger, sesame seeds, avocado slices, cucumber strips
- Plastic wrap and bamboo sushi mat (for rolling)
For sushi rice seasoning:
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
Instructions
- Prepare the rice: Cook sushi rice according to package instructions. While warm, season with rice vinegar, sugar, and salt. Let cool to room temperature.
- Make the kani mixture: Shred kani and mix with Japanese mayo and sriracha until creamy. Adjust spice to taste.
- Assemble the roll: Lay plastic wrap over a bamboo mat. Place nori (shiny side down) on the mat.
- Wet your fingers and spread an even layer of rice over the nori, leaving 1 inch at the top.
- Spoon a line of spicy kani mixture across the center of the rice.
- Roll tightly from the bottom using the mat, pressing gently to shape. Seal the edge with a little water if needed.
- Slice the roll into 6–8 pieces with a sharp, wet knife.
- Serve with soy sauce, wasabi, pickled ginger, and optional sesame seeds or spicy mayo drizzle.
Notes
- Add avocado or cucumber for extra texture.
- Roll the outside in tempura flakes for crunch.
- Turn it into an inside-out roll by flipping the nori after adding rice.
- Use real lump crab for an elevated version.
- Keep rice from sticking to your hands by dipping them in water with a splash of rice vinegar.
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