I love preparing these spicy crab rolls whenever I want sushi at home that tastes just as good as the restaurant version. The creamy spicy crab mixture, crisp cucumber, smooth avocado, and perfectly seasoned sushi rice make every bite satisfying.
Why You’ll Love This Recipe
I appreciate how approachable this roll is because I don’t need raw fish or special equipment to make something delicious. I enjoy the balance of creaminess, spice, and crunch, and I love that these rolls come together quickly, making them perfect for an easy sushi night at home.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cups sushi rice
2 cups water (for cooking the rice)
1/4 cup rice vinegar
2 tablespoons sugar
1 teaspoon salt
8 ounces imitation crab meat (surimi), shredded
1/4 cup Japanese mayonnaise
1–2 tablespoons sriracha (adjust to desired spice level)
4 nori sheets
1 avocado, sliced into thin strips
1/2 cucumber, cut into thin matchsticks
1 tablespoon sesame seeds
Directions
Rinse the sushi rice under running water until the water becomes almost clear. Cook the rice with 2 cups of water using a rice cooker or stovetop.
Heat the rice vinegar, sugar, and salt in a small saucepan until the sugar dissolves. Once the rice is cooked, transfer it to a large bowl and fold in the vinegar mixture gently.
Shred the imitation crab meat and mix it with the Japanese mayonnaise and sriracha until the pieces are evenly coated.
Prepare your rolling setup by wrapping a sushi mat in plastic wrap. Keep a small bowl of water nearby to wet your fingers or knife.
Cut each nori sheet in half. Place a half sheet shiny-side down on the mat and spread an even layer of sushi rice over it, leaving a small border at the top.
Sprinkle sesame seeds on the rice, then flip the sheet so the rice faces down.
Add a line of spicy crab filling along the bottom edge and top with cucumber and avocado strips.
Lift the edge of the mat and roll it over the filling, pressing gently but firmly. Continue rolling until sealed.
Slice the roll with a sharp, wet knife to prevent sticking. Repeat with remaining ingredients.
Servings And Timing
This recipe makes about 4 sushi rolls (32 pieces depending on how you slice them).
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Variations
I like swapping avocado for mango when I want something sweeter.
I sometimes add a drizzle of eel sauce on top for extra richness.
I make it non-spicy by omitting the sriracha and adding a little extra mayo.
I occasionally use real crab meat when I want a more elevated roll.
I sometimes add thinly sliced jalapeños inside for a spicy crunch.
Storage/Reheating
I store leftover rolls in an airtight container in the refrigerator for up to 2 days. Since sushi isn’t meant to be reheated, I simply let the rolls sit at room temperature for about 10 minutes before eating so the rice softens slightly.
FAQs
What type of rice should I use for these rolls?
I use Japanese short-grain sushi rice because it becomes sticky enough to hold the roll together.
Can I prepare the spicy crab mixture ahead of time?
Yes, I often make it a day ahead. I store it in the refrigerator and assemble the rolls when I’m ready.
Do I need a sushi mat?
A mat makes rolling easier, but I have used plastic wrap in a pinch and it works well enough.
How do I keep the rice from sticking to my hands?
I dip my fingertips in water before handling the rice so it spreads smoothly.
Can I add extra toppings to the rolls?
Absolutely. I like adding a sprinkle of sesame seeds, spicy mayo drizzle, or even tempura flakes for crunch.
Conclusion
I always enjoy making these spicy crab rolls because they’re simple, flavorful, and fun to assemble. Once I learned the basic rolling technique, I found endless ways to customize the fillings and flavors. I hope you enjoy making them as much as I do!
These Kani Sushi (Spicy Crab Rolls) are delicious homemade maki rolls featuring creamy, spicy crab (imitation surimi) mixed with mayonnaise and sriracha, plus crisp cucumber and smooth avocado wrapped in sushi rice and nori. Perfect for an easy sushi night at home.
Ingredients
2 cups sushi rice
2 cups water (for cooking the rice)
¼ cup rice vinegar
2 tablespoons sugar
1 teaspoon salt
8 ounces imitation crab meat (surimi), shredded
¼ cup Japanese mayonnaise
1–2 tablespoons sriracha (adjust to desired spice level)
4 nori sheets
1 avocado, sliced into thin strips
½ cucumber, cut into thin matchsticks
1 tablespoon sesame seeds
Instructions
Rinse the sushi rice under cold water until the water runs almost clear. Combine rice and 2 cups water and cook according to rice‑cooker or stovetop instructions until tender and water absorbed.
In a small saucepan, heat rice vinegar, sugar and salt until sugar dissolves. Transfer the cooked rice into a large bowl and gently fold in the vinegar mixture. Let the rice cool to about room temperature.
Shred the imitation crab meat and mix it with the Japanese mayonnaise and sriracha until evenly coated.
Wrap a sushi mat with plastic wrap. Keep a bowl of water nearby to wet your fingers (prevent sticking).
Cut each nori sheet in half. Place a half‑sheet of nori shiny‑side down on the mat. Spread a thin layer of sushi rice over the nori sheet, leaving a small ½‑inch border at the top edge. Sprinkle sesame seeds over the rice layer if desired. Flip the sheet rice‑side down (so filling goes on the nori side).
Along the bottom edge, add a line of the spicy crab mixture, then add cucumber matchsticks and avocado slices on top of that.
Using the mat, roll the nori sheet over the filling, pressing gently but firmly to form a tight roll. Continue rolling until sealed and shape is complete. Repeat with remaining ingredients.
Using a sharp, wet knife (wipe between cuts), slice each roll into 6–8 pieces depending on your preferred thickness. Arrange and serve immediately.
Notes
The term “kani” is Japanese for “crab”, but in many sushi rolls it refers to imitation crab meat (surimi) rather than real crab. :contentReference[oaicite:0]{index=0}
To avoid sticky rice, wet your fingertips before handling the rice. Also avoid over‑stuffing the roll so it seals neatly. :contentReference[oaicite:1]{index=1}
To make a milder version, reduce or omit the sriracha. For a treat, top the roll slices with a drizzle of spicy mayo or a light sprinkle of tempura flakes.
Leftover rolls are best eaten within 24 hours. Store in a sealed container in the refrigerator and allow to come to room temperature for 10 minutes before serving.
