It’s so simple to make this Crab Roll Sushi (Kani Sushi), it’s perfect for a fun night of sushi at home! The delicious mixture of avocado, fresh cucumber, and spicy imitation crab is layered on top. Anyone can make this recipe with my easy step-by-step guide!
This recipe is perfect for sushi lovers. It’s easy to make and delicious, using simple ingredients. It can be intimidating to make your own sushi, but I have provided a simple step-by-step breakdown that will guide you. It is not necessary to be an expert to make tasty homemade sushi. Practice makes perfect, so enjoy!
This Crab Roll Sushi recipe was inspired by the California Roll, which is a popular dish in many sushi restaurants. Instead of adding imitation crab sticks I have seasoned the kani sushi with a creamy, spicy Mayo Dressing that tastes great with the sweetness from the crab. The avocado slices and cucumber strips are then added. The popular spicy crab salad is transformed into a Kani roll.
Kani Is a Japanese Word That Means Crab
It’s used to make many different sushi rolls. Surimi, an imitation crab made from white fish processed into pollock or Alaska, is usually used to make it. It is flavored, colored, and shaped in a way to looks like more expensive seafood, such as lobster, crab, and shrimp.
You’ll Love the Recipe
- Simple to make: A simple step-by-step breakdown will guide you through.
- Budget-friendly: You can get sushi at a much lower price by using ingredients that you can find in your local grocery store.
- Great for kids and picky eaters.
- Fun and delicious! It’s fun to have a homemade sushi night with family, friends and kids.
What is Crab Roll Sushi?
Kani sushi is literally “crab sushi” because the Japanese word Kani or Kanikama means crab. It doesn’t mean that it uses only real crab meat.
Kani sushi is made with imitation crabmeat, also called surimi or crabsticks. It is also used to make a variety of kani sushi rolls, such as kani-maki (regular rolls), kani-uramaki (inside-out rolls), and kani-nigiri (small portions of rice with kani on top).
Add additional ingredients and toppings to create popular rolls, such as the California roll and spicy kani (like this recipe), which is a spicy version of a crab roll. Shred and season imitation crab.
Ingredients and Substitutions
- Sushi rice is important when making sushi to get the best texture. You can buy Japanese rice at Asian markets or most grocery stores.
- Crab imitation sticks also called surimi are the base for the “kani”. This adds a crab-like texture and flavor. It is a white fish that has been processed, usually Alaska pollock.
- Kewpie Mayo is rich and creamy Japanese canonnaise. Kewpie can be used instead of regular mayonnaise to give the dish a more authentic taste.
- Sriracha Chili Sauce adds an extra kick to the spicy kani and is delicious with the creamy sweet fillings. You can adjust the amount according to your taste or leave it out entirely
- Avocado and Cucumber sticks add a creamy texture and freshness. You can use carrots, lettuce, or sliced mango.
- Nori sheets wrap sushi rolls. You can find them in the Asian section at your local grocery store
- Rice seasoning combines sugar, salt, and rice vinegar to give cooked sushi rice a distinct flavor. You can buy pre-made rice vinegar or seasoning for sushi.
- Sesame Seedsadds an attractive touch and a slightly nutty taste and crunch to the uramaki rolls
Kani Sushi: How to Make it
You can make this crab roll sushi at home using the guide below.
Cook Sushi Rice
- In a small pot wash the sushi rice until the water is nearly clear. Add 1 1/4 cups water and cook on medium-high heat. When the water begins to boil, cover it and cook on low heat for 15-20 minutes.
- Allow it to steam for 5-10 minutes after removing from the heat.
- Rice seasoning can be made by adding sugar, salt, and rice vinegar to a small saucepan. Heat on the stove for a few minutes until the sugar dissolves and the rice vinegar warms.
- Pour the seasoning over the rice in a large bowl. Fold the rice gently with a wooden spoon to combine. Do not overmix as this will turn the rice into mush.
Prepare Filling
- Slice the surimi into thin strips
- Stir to combine. Add to a large bowl with the kewpie sauce and sriracha. Cut cucumber and avocado into thin slices
Make Kani Sushi rolls
- Workstation prepared – cover the bamboo mat in plastic wrap and add a small bowl of clean water, a sharp knife, and a clean towel. Place a nori sheet, shiny side up on the mat.
- Spread a thin layer evenly of sushi rice across the nori sheet. Leave a small border at the top edge.
- Pour an uramaki (inside-out roll), sprinkle sesame seeds on the rice, and gently press them into it. Flip the nori so that the rice is facing down on the mat.
Try not to overfill it (as tempting as that may seem). Try not to fill it too full (despite how tempting it may be). - Fold the mat over the filling by lifting the edge closest to you. Roll it forward and tuck the filling in with your fingertips. Roll into a cylinder using gentle pressure.
- Seal the roll by moistening the top edge with wet fingertips.
- Slice the roll using a knife dipped in water. The best way to cut the roll is to first slice it in half and then cut each half again into half to make eight pieces. Be sure to wet the knife and wipe it with a fresh towel before each slice. Repeat the steps above to make all the rolls.
Tip and Tricks
- Rinse thoroughly the sushi rice to remove any excess starch. This will result in fluffy separated grains
- Fold and cut the wooden spatula or paddle to gently mix the vinegar into the rice. Do not overmix as you do not want mushy or gummy rice
- Before spreading rice on nori sheets, wet your hands to prevent it from sticking.
- Do not overfill nori sheets with the kani mix and fillings, or it will become difficult to roll. Refer to the section “How to Make” above for rolling instructions and photos.
- Clean the knife by dipping it in water before cutting kani rolls. You will get cleaner cuts.
Storage Instructions
- Keep leftover! Put the crab roll sushi in an airtight container for up to two days in the fridge
- It is recommended that you leave the rice out of the refrigerator for 10 minutes prior to eating it. This will ensure the rice doesn’t become too hard or cold.
Visit Sushi Incorporated Today!
Sushi Inc. is a vibrant restaurant that offers what is considered the best sushi in St Pete. Opening its doors in 2013 and becoming a local staple by offering live music, traditional hand-rolled sushi and a friendly atmosphere, our guests always have a top notch experience. Customers love our award-winning, fresh and creative Sushi rolls, Nigiri, and Sashimi. With a larger selection of tempura, non-Sushi, japanese, and teriyaki options, we can accommodate every taste in downtown St Petersburg Fl. Contact us today to set your reservation or if you have any questions. When setting any reservations, please inform us of any allergies you might have and ask for alternative options. Check out our menu and daily specials you won’t be disappointed with our #1 voted and reviewed sushi in the Bay area.
