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Kani Sushi (Spicy Crab Roll) Recipe

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3.9 from 2 reviews

This delicious Kani Sushi (Spicy Crab Roll) recipe features perfectly cooked sushi rice seasoned with rice vinegar and sugar, combined with a spicy imitation crab mixture, fresh avocado, and crisp cucumber, all rolled in nori sheets and sprinkled with toasted sesame seeds. It’s a flavorful and colorful homemade sushi roll that brings the taste of Japanese cuisine to your kitchen.

Ingredients

Sushi Rice

  • 1 1/2 cups short grain sushi rice (uncooked)
  • 2 cups water
  • 3 tablespoons unseasoned rice vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt

Spicy Crab Filling

  • 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

Vegetables and Wrap

  • 1 avocado (thinly sliced)
  • 2 Persian cucumbers (julienned)
  • 3 Nori sheets (cut in half)
  • Toasted sesame seeds (black and white), for sprinkling

Serving

  • Soy sauce
  • Wasabi
  • Pickled ginger

Instructions

  1. Cook Sushi Rice: Rinse the rice thoroughly under cold water until the water runs clear to remove excess starch. Combine the rinsed rice and water in a rice cooker and cook. Alternatively, bring water to a boil in a medium saucepan, stir in the rice, reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and water is absorbed.
  2. Season the Rice: In a small bowl, whisk together rice vinegar, sugar, and salt until dissolved. Transfer cooked rice to a large bowl and gently fold in the vinegar mixture to evenly season the rice. Allow the rice to cool slightly.
  3. Prepare Spicy Crab Mixture: Thinly slice imitation crab sticks and place in a mixing bowl. Add Kewpie mayonnaise, sriracha, lime juice, and sesame oil. Whisk vigorously to break up the crab and combine all ingredients into a creamy, spicy mixture.
  4. Slice Avocado: Cut the avocado in half, remove the pit and skin, then slice into thin, even slices to use as filling.
  5. Prepare Cucumber: Remove ends of Persian cucumbers and julienne them into thin sticks for crisp texture inside the roll.
  6. Set Up Rolling Station: Wrap a bamboo sushi rolling mat with plastic wrap to prevent sticking. Keep a small bowl of water nearby to wet your hands and a sharp knife ready for slicing.
  7. Assemble the Sushi Roll: Place a half sheet of nori on the rolling mat. Wet your hands to handle the sushi rice easily and evenly spread approximately 1/3 cup of sushi rice over the nori, pressing gently to adhere. Sprinkle black and white toasted sesame seeds evenly on the rice.
  8. Add Filling: Flip the nori sheet so the rice side is down and nori is facing up. Spread the spicy crab mixture evenly in a thin line along the center of the sheet. Layer cucumber sticks and avocado slices on top of the crab mixture.
  9. Roll the Sushi: Using the bamboo mat, carefully lift the bottom edge of the nori and roll it over the filling, applying light pressure to shape the roll tightly. Stop where the rice edge starts and gently squeeze and shape the roll using the mat wrapped in plastic. Seal the roll by gently squeezing the ends, ensuring the filling stays intact.
  10. Slice the Roll: Dip a sharp sushi or chef’s knife in warm water to prevent sticking. Slowly slice the roll into bite-sized pieces, cleaning the knife between each cut for clean, neat slices. Remove the plastic wrap from the sushi pieces.
  11. Serve: Arrange the sushi pieces on a platter and serve immediately with soy sauce, wasabi, and pickled ginger on the side. Enjoy fresh for the best flavor and texture.

Notes

  • Use short grain sushi rice for the best texture and stickiness.
  • Keep your hands wet when handling sushi rice to prevent sticking.
  • Adjust spice levels by modifying the amount of sriracha in the crab mixture.
  • The bamboo mat should be covered with plastic wrap to make cleaning easier and prevent rice from sticking.
  • Slicing the roll with a wet knife ensures clean cuts and prevents rice from tearing.
  • If you don’t have Kewpie mayonnaise, regular Japanese mayonnaise or a mix of mayo and a little vinegar can be used as a substitute.

Find it online: https://bitezly.com/kani-sushi-spicy-crab-roll-recipe/