Name: Kani Sushi (Spicy Crab Roll) Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Japanese
Ingredients: 1 1/2 cups short grain sushi rice (uncooked); 2 cups water; 3 tablespoons unseasoned rice vinegar; 1 tablespoon granulated sugar; 1 teaspoon salt; 9 sticks imitation crab meat (thinly sliced); 1/4 cup Kewpie mayonnaise; 1 tablespoon sriracha; 1/2 teaspoon lime juice; 1/8 teaspoon sesame oil; 1 avocado (thinly sliced); 2 Persian cucumbers (julienned); 3 Nori sheets (cut in half); Toasted sesame seeds (black and white), for sprinkling; Soy sauce; Wasabi; Pickled ginger

If you’ve ever wanted to bring a taste of the sushi bar right into your own kitchen, this Kani Sushi (Spicy Crab Roll) Recipe is the perfect place to start. It combines luscious, creamy avocado and crisp cucumber with tender, spicy crab wrapped in delicate nori and perfectly seasoned sushi rice. Every bite bursts with layers of flavor and texture that will have you craving another roll before you know it. This recipe is approachable enough for a fun cooking session with friends or family, yet special enough to impress anyone at your dinner table.

Ingredients You’ll Need

The beauty of this recipe lies in its simple but carefully chosen ingredients, each playing a vital role in building the perfect spicy crab roll. From the sushi rice that forms the base to the flavorful spicy crab filling and fresh vegetables, every element counts.

Short grain sushi rice: This sticky rice helps the roll hold together while providing the signature chewy texture.
Water: Essential for cooking the rice to fluffy perfection.
Unseasoned rice vinegar: Adds that subtle tang and glossy finish to the rice.
Granulated sugar: Balances the vinegar with a hint of sweetness in the sushi rice.
Salt: Enhances all the flavors in the rice and filling.
Imitation crab meat: The star of our spicy crab roll, sliced thin for easy mixing and rolling.
Kewpie mayonnaise: Creamy and slightly sweeter than regular mayo, perfect for the spicy crab mix.
Sriracha: Infuses a lively kick of heat to wake up your taste buds.
Lime juice: Adds brightness and a subtle citrus zing to the spicy mixture.
Sesame oil: Just a hint to deepen the overall flavor with its nutty aroma.
Avocado: Silky slices add richness and smooth contrasting texture.
Persian cucumbers: Thinly julienned for crunch and refreshing color.
Nori sheets: The essential seaweed wrapper that holds everything together.
Toasted black and white sesame seeds: Sprinkle for nuttiness and an appealing finish.
Soy sauce, wasabi, and pickled ginger: Classic accompaniments that elevate every bite.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Kani Sushi (Spicy Crab Roll) Recipe

Step 1: Prepare the Sushi Rice

Start by thoroughly rinsing your short grain sushi rice until the water runs clear to remove excess starch. Cook the rice with water either in a rice cooker or on the stove by bringing the water to a boil, adding your rice, lowering the heat, and simmering for about 18 to 20 minutes. Once cooked, transfer it to a bowl and season with a mixture of rice vinegar, sugar, and salt, tossing gently to coat each grain with the perfect balance of sweet and tangy flavors. Allow the rice to cool to room temperature before using it for rolling.

Step 2: Make the Spicy Crab Filling

While the rice is cooking, slice your imitation crab meat into bite-sized pieces. In a bowl, whisk together Kewpie mayonnaise, sriracha, lime juice, and a touch of sesame oil. Add the crab to this mixture, then mix vigorously to break up the crab and fully combine the ingredients. This luscious, spicy crab filling is what gives the roll its irresistible zing and creamy texture.

Step 3: Prepare Fresh Vegetables

Slice the avocado thinly for a silky richness that complements the spicy crab. Julienne your Persian cucumbers into matchstick-sized pieces to add a crisp, refreshing crunch, and bright green color to your rolls. These fresh veggies provide a wonderful contrast to the creamy filling and sticky rice.

Step 4: Assemble the Rolls

Wrap your bamboo sushi mat in plastic wrap to keep things clean and prevent sticking. Cut each nori sheet in half, then evenly spread approximately one-third cup of sushi rice over the rough side of the nori, wetting your fingers to prevent sticking. Press the rice gently into the seaweed, then sprinkle toasted sesame seeds over the top for flavor and a beautiful finish. Flip the nori over so that the rice is facing down.

Next, line the center of the nori with a row of the spicy crab mixture, then layer the cucumber sticks and avocado slices on top. Holding the filling gently in place, roll the bamboo mat from the bottom edge over the filling, applying light pressure to form a tight roll. Continue rolling until sealed, then tighten the roll with the mat for a neat shape. Wrap tightly in plastic wrap, especially at the ends, to keep everything intact for slicing.

Step 5: Slice and Serve

Using a very sharp knife dipped in warm water, slice your roll gently into six to eight pieces, cleaning the blade between slices for clean cuts. Remove the plastic wrap before plating your rolls. Serve immediately alongside soy sauce, wasabi, and pickled ginger for that authentic sushi experience you’ll savor bite after bite.

How to Serve Kani Sushi (Spicy Crab Roll) Recipe

Seven sushi rolls are placed on a white plate. Each roll has an outer layer of white rice mixed with black and white sesame seeds, giving it a speckled look. Inside, there is a layer of green cucumber and avocado pieces, and a center filled with orange shredded crab or imitation crab meat. The rolls are neatly arranged near the center of the plate, which sits on a white marbled surface. In the background, there is a white scalloped dish with light yellow pickled ginger and a slice of lime partially visible. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes like a sprinkle of toasted black and white sesame seeds or a delicate drizzle of spicy mayo take your Kani Sushi (Spicy Crab Roll) Recipe to the next level. Freshly grated ginger or a tiny dab of wasabi on the side adds authentic flavor notes and a splash of color. For extra flair, you can scatter thinly sliced scallions or a few microgreens over the top to brighten the presentation.

Side Dishes

Pair these flavorful rolls with light side dishes like a crisp seaweed salad or edamame sprinkled with coarse sea salt. Miso soup warmed with tofu cubes and scallions is another classic companion that complements the sushi perfectly. These sides enhance the meal by adding a variety of textures and flavors that keep every bite exciting.

Creative Ways to Present

Elevate your plating by laying your spicy crab rolls on a sleek rectangular platter with alternating slices of pickled ginger and lime wedges for color contrast. You might also arrange the rolls in a circular pattern with a small bowl of dipping soy sauce in the middle for a shared, interactive experience. For a fun twist, try rolling your sushi bite-sized and serving as individual canapé pieces on cucumber slices — great for parties or appetizers!

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers from your Kani Sushi (Spicy Crab Roll) Recipe, store them wrapped tightly in plastic wrap or in an airtight container in the refrigerator. Because sushi is best enjoyed fresh, aim to consume within 24 hours to maintain the best texture and flavor and to avoid the rice drying out.

Freezing

Freezing sushi rolls is generally not recommended as it alters the texture of the rice and vegetables painfully once thawed. To keep that perfect balance of creamy and crisp alive, it’s best to prepare your rolls fresh. If in a pinch, you could freeze the crab mixture separately, but fresh assembly is key to enjoying the full flavors of this recipe.

Reheating

Since reheating sushi rolls compromises the texture and taste, it’s best to eat them fresh. If necessary, you can let refrigerated rolls sit briefly at room temperature before serving to take the chill off, but avoid microwaving or other reheating methods that make rice rubbery and avocado mushy.

FAQs

Can I use real crab instead of imitation crab meat?

Absolutely! Real crab meat adds an even richer, sweeter flavor to the spicy mixture. Just be sure to pick through it carefully to remove any shell fragments and shred it finely so it blends seamlessly with the mayo and spices.

How spicy is the Kani Sushi (Spicy Crab Roll) Recipe?

The heat level is moderate and can be adjusted easily by varying the amount of sriracha in the crab mix. You can add more for a bolder kick or reduce it if you prefer a milder flavor. It’s all about customizing to your spice tolerance!

What if I don’t have a bamboo sushi rolling mat?

No worries! You can roll sushi using a clean kitchen towel or even by hand, though the bamboo mat does help achieve a tighter, neater roll. The key is to apply gentle but firm pressure as you roll to keep everything together.

Can I make the spicy crab mixture ahead of time?

Yes, you can prepare the spicy crab mixture a few hours before assembling the rolls. Keep it refrigerated in an airtight container and give it a gentle stir before using. Just avoid making it too far in advance to keep the texture fresh.

What is the best type of rice to use for this recipe?

Short grain sushi rice is ideal because of its sticky texture, which binds the roll together. Long grain or other types of rice won’t stick well and will make rolling challenging. If you can’t find sushi rice, look for short or medium grain rice at your local grocery store.

Final Thoughts

Trying out this Kani Sushi (Spicy Crab Roll) Recipe is like unlocking a new world of delicious possibilities in your kitchen. With its blend of creamy, spicy, crunchy, and fresh ingredients wrapped in perfectly seasoned rice and nori, it’s a sushi experience that’s genuinely rewarding to make and even more delightful to savor. So grab your sushi mat and dive in — your taste buds are in for a true treat!