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.
