Kani Sushi Roll
If this is your first time making sushi at home, this is a great recipe to start with. It’s a simple recipe, and the crab is pre-cooked so you don’t have to worry about finding fresh, raw fish.
Kani is the Japanese word for “crab,” hence the name: Kani sushi roll! This roll is traditionally made with just crab in the center and then topped with a Sriracha Mayo drizzle and a sesame seed garnish.
This is a great recipe to add to your next sushi night! It doesn’t need any special equipment either if you don’t yet have a sushi roller kit — you just need a pot to cook rice in and some plastic wrap for rolling!
Do I Have To Use Sushi Rice?
I would definitely recommend using sushi rice because it sticks together a lot more than other rice — something that’s super desirable when making sushi.
If you were to use basmati or jasmine rice, for example, the roll would just fall apart.
Can I Use Something Other Than Crab?
While kani sushi is an imitation crab roll, you can make it with any fish you would like! It just wouldn’t be a kani roll at that point, but who cares — you’re not making a menu item, you’re making memories! And dinner.
Feel free to add cucumber or avocado as well!
Can I Make This Recipe Ahead Of Time?
Sushi is one of those meals that you don’t want to make too far in advance — it just doesn’t keep well.
You could definitely make it the night before if you’re prepping for a huge sushi party, but half the fun is making it as you eat it!
While it helps to make your rice ahead of time, that same rice will become too firm and won’t have the same desirable texture after the roll has been in the fridge for a while.
What If I Only Have White Sesame Seeds?
I like to use black sesame seeds for a pop of visual contrast against the white sushi rice, but you can use white sesame seeds if that’s what you have — it won’t change the flavor at all!
Kani Sushi Roll
Yield: 2 (8-piece) rolls
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients
- 1 ¾ cup of water
- ¼ cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- 1 cup sushi rice
- 4 oz imitation crab meat
- 4 sheets nori (seaweed)
- 2 tbsp black or white sesame seeds
- 3 tbsp mayonnaise
- 1 tsp sriracha
Instructions
1. Rinse and gently agitate the sushi rice using a fine-mesh sieve until the water runs clear.
2. Bring the water to a boil. Add the rice vinegar, sugar, and salt to the water, then add the rice. Stir once, reduce to a simmer, and then cover with a tight-fitting lid.
3. Let the rice simmer for 16-20 minutes, or until the water has just been absorbed and the rice is tender.
4. In the meantime, peel (or shred) your imitation crab, then set aside.
5. Take off the heat and let the rice sit for another 5-10 minutes to continue steaming.
6. Once the rice is done, spread it out on a plate and place it in the fridge to cool.
7. In the meantime, stir together the mayonnaise and sriracha in a small bowl until it reaches a uniform color. Set aside.
8. Take a piece of plastic wrap and put it on a smooth surface. Sprinkle some sesame seeds on the plastic wrap, then add a layer of rice about the size of a seaweed sheet.
9. Place a sheet of seaweed onto the rice, then add the crab meat to the lower ⅔ of the seaweed.
10. You’re ready to roll up the sushi! Using the plastic wrap, tightly roll your sushi starting at the bottom, and work all the way up until you have a formed roll.
11. Gently take the plastic off and cut the roll into eight pieces. Drizzle with the Sriracha Mayo and sprinkle a few more sesame seeds on top. Eat with chopsticks and enjoy!
Notes
- Use a very sharp knife! As you cut, also use slow, back-and-forth motions until you’ve cut through — never press the knife down, it will squish your roll.
- This recipe makes two 8-piece rolls — if you are cooking for a crowd, I would definitely double or even triple the batch of rice.
- After every cut, wash your knife. I know it’s redundant, but it will really prevent the rice from sticking and falling off the roll.
- Always wet your hands before touching the sushi roll! Again, this will prevent the rice from falling from the roll.
- Make the rice in advance! I did not do this, and really wish I would have. If you’re hosting a sushi dinner party, having the rice premade will be a lifesaver. It has to be on the cooler side anyway, so you might as well make it the day before.
- Have fun! This is an important part — it really doesn’t matter how your roll looks or forms as long as you’re enjoying the process. It will all taste the same anyways!
Kani Sushi Roll
Kani is the Japanese word for "crab," hence the name: Kani Sushi Roll! This roll is traditionally made with just crab in the center and then topped with a Sriracha Mayo drizzle and a sesame seed garnish.
Ingredients
- 1¾ cup of water
- ¼ cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- 1 cup sushi rice
- 4 oz imitation crab meat
- 4 sheets nori (seaweed)
- 2 tbsp black or white sesame seeds
- 3 tbsp mayonnaise
- 1 tsp sriracha
Instructions
1. Rinse and gently agitate the sushi rice using a fine-mesh sieve until the water runs clear.
2. Bring the water to a boil. Add the rice vinegar, sugar, and salt to the water, then add the rice. Stir once, reduce to a simmer, and then cover with a tight-fitting lid.
3. Let the rice simmer for 16-20 minutes, or until the water has just been absorbed and the rice is tender.
4. In the meantime, peel (or shred) your imitation crab, then set aside.
5. Take off the heat and let the rice sit for another 5-10 minutes to continue steaming.
6. Once the rice is done, spread it out on a plate and place it in the fridge to cool.
7. In the meantime, stir together the mayonnaise and sriracha in a small bowl until it reaches a uniform color. Set aside.
8. Take a piece of plastic wrap and put it on a smooth surface. Sprinkle some sesame seeds on the plastic wrap, then add a layer of rice about the size of a seaweed sheet.
9. Place a sheet of seaweed onto the rice, then add the crab meat to the lower ⅔ of the seaweed.
10. You’re ready to roll up the sushi! Using the plastic wrap, tightly roll your sushi starting at the bottom, and work all the way up until you have a formed roll.
11. Gently take the plastic off and cut the roll into eight pieces. Drizzle with the Sriracha Mayo and sprinkle a few more sesame seeds on top. Eat with chopsticks and enjoy!
