Description
Kani Sushi, also known as Spicy Crab Roll, is a popular Japanese sushi roll made with imitation crab mixed with spicy mayo, wrapped in seasoned rice and seaweed, often topped with sesame seeds or tobiko.
Ingredients
Units
Scale
- 1 cup sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 4 imitation crab sticks (kani), shredded
- 2 tablespoons mayonnaise
- 1 teaspoon sriracha or hot sauce
- 2 sheets nori (seaweed)
- 1 teaspoon sesame seeds or tobiko (optional)
- 1/2 avocado, sliced (optional)
- 1/4 cucumber, julienned (optional)
Instructions
- Cook the sushi rice according to package instructions. While still warm, mix with rice vinegar, sugar, and salt. Let it cool to room temperature.
- In a bowl, mix the shredded imitation crab with mayonnaise and sriracha until well combined.
- Place a sheet of nori on a bamboo sushi mat, shiny side down. Spread an even layer of cooled sushi rice over the nori, leaving a 1-inch border at the top.
- Flip the nori so the rice side is facing down. Add a line of spicy crab mixture along the bottom edge of the nori, and add optional avocado and cucumber if using.
- Roll tightly using the sushi mat, pressing firmly to seal the roll.
- Slice the roll into 6–8 pieces with a sharp, wet knife.
- Garnish with sesame seeds or tobiko if desired. Serve with soy sauce, pickled ginger, and wasabi.
Notes
- You can substitute real crab meat for imitation crab if preferred.
- Adjust the spiciness by varying the amount of sriracha.
- Use a sharp knife dipped in water to avoid rice sticking while slicing.
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 10mg
