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Prep 30 minutesmins
Cook 15 minutesmins
Total 45 minutesmins
Let’s make kani sushi at home featuring spicy crab, crunchy cucumbers, and creamy avocado. Learn how to make these delicious rolls by following my step-by-step guide with photos.
Let me show you how to make this delicious kani sushi for a fun sushi dinner at home with my easy-to-follow guide. This sushi roll features spicy imitation crab, avocado, and crisp refreshing cucumbers rolled in perfectly seasoned sushi rice.
Kani sushi translates to “crab sushi” in Japanese. It is a Japanese sushi dish that is a spicy spin-off of the classic California roll. Typically kani sushi uses imitation crab meat also known as surimi. Surimi is made from processed white fish, most commonly Alaskan pollock, and it is mixed with other ingredients, flavored, colored, and cooked to resemble crab meat.
Kani sushi roll consists of spicy crab meat, cucumber, and avocado that is wrapped in seaweed covered with seasoned sushi rice and topped with toasted sesame seeds.
There are different variations of kani sushi which include 1) kani uramaki (this variation with the rice on the outside of the roll), 2) kani maki (the rice is rolled with the crab inside the seaweed), 3) kani nigiri (rice topped with kani), or 4) kani hand rolls.
Ingredients
You can find all of the ingredients for this kani sushi recipe at your local Japanese grocery market. Please see the recipe card below with the detailed amounts, as well as links to conveniently purchase each item online.
Sushi Rice
Short grain Sushi Rice: is plump and sticky which is ideal for soaking in the seasoning while also sticking together to hold the shape of the kani roll.
Rice Vinegar: adds a tangy, gentle acidity to the sushi rice.
Sugar and salt: adds sweetness and saltiness to balance the tangy vinegar flavor.
Spicy Crab Filling
Kani (Imitation Crab): also known as surimi is the main ingredient.
Kewpie Mayonnaise: a Japanese mayonnaise made only of egg yolks which has a richer, creamier flavor and texture than regular mayo.
Sriracha: adds the spicy heat to the spicy kani sushi.
Lime Juice: adds extra brightness and acidity.
Sesame Oil: adds a hint of nuttiness to the spicy crab filling.
Avocado: add a rich creamy texture.
Persian Cucumbers: are ideal since they do not require peeling.
Nori Sheet: sliced in half to wrap the spicy crab roll.
Sesame Seeds: toasted black and white sesame seeds add a beautiful garnish and added crunch to the roll.
Substitutions and Additions
Substitutions
Real crab meat: instead of using imitation crab, using real crab meat will give this roll the best flavor and taste.
Sushi-gradefish: alternatively, you can use any sushi-grade fish like tuna or spicy salmon.
American mayonnaise: instead of Kewpie mayo, you can use any type of mayonnaise.
Additions
Tempura flakes: for added crunch around the kani roll, sprinkle tempura flakes on top.
How to Make Kani Sushi
Here are the step-by-step photo instructions on how to make this kani sushi recipe at home. See the recipe card below for detailed measurements and instructions.
Sushi Rice
Wash your rice until the water turns clear. Add water and cook the rice in a rice cooker or on the stove.
In a small bowl, mix the rice vinegar, sugar, and salt until everything has dissolved. Transfer the rice to a large bowl, pour in the seasoning, and toss until combined.
Spicy Crab Filling
Slice the imitation crab (surimi) into small pieces. Then add it to a bowl with the Kewpie mayonnaise, sriracha, lime juice, and sesame oil. Use a whisk and mix vigorously until combined.
Cut the avocado in half, remove the pit, remove the skin, and cut it into thin slices.
Cut the ends off the cucumber and slice it into sticks.
Assemble
Wrap your bamboo mat with plastic wrap. Have a small bowl of water and a sharp knife at your station.
Wet your hands and spread a thin even layer of sushi rice across the sheet using your hands. Then, sprinkle the sesame seeds evenly across the rice.
Flip the nori over so the nori side faces up. Add the spicy kani mixture along the center of the sheet. Then place the cucumber slices and avocado on top.
Hold the filling with your fingers. Gently lift the bottom edge of the sushi mat and roll the nori over the filling applying light pressure. Stop where the end of the rice is and gently tighten and shape the roll. Roll the plastic over as you roll and apply gentle pressure again to shape and seal.
Dip your sushi knife or sharp knife in water. Gently slice the kani roll. Clean the knife in between each slice for clean slices. Peel off the plastic wrap.
Serve the kani sushi with soy sauce, wasabi, and pickled ginger.
Expert Tips
Wet your hands before adding rice to nori. Wetting your hands will allow you to gently spread the sushi rice onto the nori without it sticking to your fingers.
Avoid overfilling the kani roll. Add an even amount of mixture and try to avoid overfilling the roll which will make it harder for you to roll.
Use a 3/4 sheet of seaweed if your rolls fall apart. If you want a thicker filling or find it hard to keep your rolls intact, use 3/4 sheet of seaweed.
Wrap the roll with plastic wrap. When rolling with the bamboo and plastic wrap, I find it much easier to slice the kani sushi roll when the plastic wrap is wrapped entirely around the roll. But, remember to remove the plastic wrap before serving.
Slice with a damp sharp knife or sushi knife. Sharpen your knife or use a sushi knife to slice your roll into even pieces. Wipe the knife with a damp cloth in between each cut.
Storage Instructions
You can store the spicy crab roll in an airtight container in the refrigerator for up to 24 hours.
Reheating: reheating is not recommended. After a day, the rice may harden so take the kani rolls out of the refrigerator for about 15 minutes before consuming.
Pairing Suggestions
You can serve this kani sushi roll with the following suggestions:
Yes! Kanikama or kani for short is the same as imitation crab made from surimi typically found in various sushi rolls.
Can you eat kani raw?
Yes, since kani is made from surimi which is minced fish typically pollock that is combined with other ingredients and cooked. So you can eat it straight from the package or after it is tossed in a sriracha mayo.
Is this spicy crab roll gluten-free?
No, since imitation crab contains wheat-based additives this spicy crab roll is not gluten-free. However, the sushi roll will be gluten-free if you use real crab instead.
What do I serve with a kani roll?
You can serve this spicy kani roll with soy sauce, wasabi, and pickled ginger.
Let’s make kani sushi at home featuring spicy crab, crunchy cucumbers and creamy avocado. Learn how to make this delicious spicy crab rolls by following my step-by-step guide with photos.
Cook the rice. Thoroughly rinse the rice until the water turns clear. Add water and cook the rice in a rice cooker. Alternatively, you can bring the water to a boil in a medium saucepan. Then stir in the rice and lower the heat, cover, and simmer for 18-20 minutes or until the rice is cooked through.
Season the rice. In a small bowl, mix the rice vinegar, sugar, and salt until everything has dissolved. Once the rice is cooked, transfer the rice to a large bowl, pour over the seasoning, and toss until combined.
Filling
Spicy Crab mixture. Slice the imitation crab into small pieces. Then add to a bowl with the Kewpie mayonnaise, sriracha, lime juice and sesame oil. Use a whisk and mix vigorously together to break up the crab and mix until combined.
Slice Avocado. Cut the avocado in half, remove the pit, remove the skin, and cut into thin slices.
Cucumber Sticks. Cut the ends off the cucumber and slice it into sticks.
Assemble
Prepare the workstation. Wrap your bamboo mat with plastic wrap. Have a small bowl of water and a sharp knife at your station.
Prepare the nori. Cut your nori sheet in half and spread a thin even layer of about 1/3 cup of sushi rice across the sheet using your hands. Dip your hands in the water to prevent your fingers from sticking to the rice. Press the rice into the seaweed to seal in the rice. Sprinkle the sesame seeds evenly across the rice.
Add filling. Flip the nori over so the nori side faces up. Add the spicy kani mixture along the center of the sheet. Then place the cucumber slices and avocado on top of the mixture.
Roll. Hold the filling with your fingers. Gently lift the bottom edge of the sushi mat and roll the nori over the filling applying light pressure. Stop where the end of the rice is and gently tighten and shape the roll. Roll the plastic with over as you roll and apply gentle pressure again to shape and seal. Tightly squeeze the ends of the plastic wrap to keep the filling intact when you slice.
Slice. Dip your sushi knife or sharp knife in warm water. Slowly and gently slice the roll. Clean the knife in between each slice for clean slices. Peel off the plastic wrap.
Serve. Serve immediately with soy sauce, wasabi, and pickled ginger. Enjoy!
Notes
See the above Expert Tips section for more guidance.
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