Description
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.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish / Sushi
- Method: Rolling
- Cuisine: Japanese‑inspired
Nutrition
- Serving Size: 8 pieces
- Calories: approximately 240
- Sugar: 4g
- Sodium: 430mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg
