Make crab handrolls (Kani Temaki) at home and enjoy the flavors of a traditional kani roll, with a relaxed approach. Temaki doesn't require a sushi mat or demand the precision of other sushi types. There's no pressure for perfect rolls or exact measurements; if you miss something, you can simply unroll, adjust, and keep going.
Temaki is a fuss-free way to enjoy homemade sushi, and a great choice if you are new to sushi making. Once you've nailed the spicy crab roll you can apply the skills to other types of temaki like salmon and avocado and spicy tuna temaki.
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Ingredients
Ingredient Notes
- Sushi rice: Use Japanese short-grain white rice, cooked and seasoned with sushi vinegar for the perfect balance of sweetness, saltiness, and acidity. Use ¼ cup (50g) cooked rice per roll.
- Nori: Choose high-quality nori to keep your temaki crisp.
- Imitation crab: Shredded imitation crab adds a classic, mild flavor and texture that pairs perfectly with the spicy mayo.
- Ripe avocado slices: to add a creamy texture.
- Cucumber: sliced into sticks with seeds removed.
- Rice vinegar: Mixed with water, this creates 'Tezu,' a hand water that keeps rice from sticking to your hands. Apple cider vinegar can be used as a substitute.
- Spicy mayo: Made from mayo, sriracha, a touch of rice vinegar, and a pinch of sugar.
- Wasabi (optional): Add a bit of wasabi for an extra spicy kick.
Step-by-Step Instructions
Step 1: Prepare the hand water by mixing water and rice vinegar in a medium bowl. This prevents the rice from sticking to your hands.
Step 2: In a small bowl, combine mayo, rice vinegar, sugar, and sriracha to make the spicy mayo. Add the shredded imitation crab and mix well.
Step 3: Use scissors to cut each sheet of nori in half.
Step 4: Lightly moisten your palms with the hand water. Take about ¼ cup (50g) of sushi rice and spread it on the left side of the nori, about 6mm thick, leaving a border at the top.
Step 5: Make a diagonal indentation in the rice with your index finger and add wasabi if desired.
Step 6: Place a couple of tablespoons of the crab mixture into the indentation. Then add a piece of avocado, cucumber, and daikon radish shoots (optional)
Step 7: Fold the bottom corner of the nori to the center to form a triangle, then roll the plain side around to shape it into a cone.
Step 8: Place seam-side down and serve.
Expert Tips
- Prep all your ingredients ahead of time. This makes assembly easier and keeps the nori crispy.
- Use about ¼ cup (50g) of sushi rice per roll to avoid making them too bulky.
- Place the fillings in the center, leaving space at both ends. This helps with rolling and keeps the fillings neatly inside.
- Serve the handrolls immediately. They taste best when the nori is still crisp.
Serving suggestions
- Crab handrolls (Kani Temaki) are best served with classic condiments like soy sauce, wasabi, and pickled ginger. The soy sauce adds a savory kick, while the wasabi brings heat, and the pickled ginger is perfect for cleansing the palate between bites.
- If you plan on making temaki often, consider investing in a temaki holder. It keeps your handrolls upright and intact when serving.
- Pair your crab handrolls with traditional Japanese sides like umami miso soup, edamame, seaweed salad, or pickled vegetables.
People Often Ask
Plan for 3-4 handrolls per person if serving as a main course.
Prep all your ingredients ahead so you can assemble and eat the rolls immediately, while the nori is still crisp.
Use a grain of sushi rice to seal the edges if your temaki won’t stay closed.
This isn't recommended. It’s best to eat the handrolls fresh to ensure the nori remains crisp.
Yes, just switch it for the same amount of fresh crab.
The recipe hasn't been tested with canned crab, but it should work. Make sure you drain it well before mixing with the spicy mayo ingredients.
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Printable Recipe Card
Crab Hand Roll (Kani Temaki)
Equipment
- hangiri (optional)
- wooden board
- sharp knife
- small bowl
Ingredients
Hand water
- 1 cup water
- 2 tablespoon rice vinegar (Note 1)
Spicy Mayo
- ¼ cup mayo
- ½ teaspoon vinegar
- ¼ teaspoon sugar
- 1 teaspoon sriracha
Temaki
- ⅔ cup imitation crab cut into pieces 3-inches long (Note 4)
- 2 sheets nori (Note 3)
- 1 cup cooked sushi rice (Note 2)
- 4 pieces avocado cut into pieces 3-inches long
- 4 pieces cucumber cut into sticks 3-inches long
- Daikon radish sprouts optional
- wasabi optional (Note 5)
To serve
- soy sauce
- pickled sushi ginger
- wasabi
Instructions
Preparing the hand water (tezu)
- Prepare the hand water by combining the water and rice vinegar in a medium size bowl.
Spicy mayo
- Combine mayo, rice vinegar, sugar, and sriracha in a small bowl. Then add the crab meat and mix thoroughly.
Preparing the temaki
- Cut each sheet of nori in half using scissors.
- Lightly moisten the palm of one hand with the hand water and rub your hands together. Take a small handful of rice (roughly ¼ cup (50g) and spread onto the left hand side of the nori. It should be 6mm thick and leave a border at the top.
- Use your index finger to make a diagonal indentation and smear with wasabi if using.
- Place 2 tablespoons of crab, avocado, cucumber, and daikon radish shoots (optional) in the indentation.
- Bring the bottom corner of the nori into the middle, making a triangle. Roll the plain side around to make a cone and place it seam-side down.
Notes
-
- Rice vinegar: Mix with water to create ‘Tezu,’ a hand water that prevents rice from sticking to your hands and knife. Apple cider vinegar works well as a substitute.
- Sushi rice: Use Japanese short-grain rice, cooked and seasoned with sushi vinegar. See my rice recipes to find out how to make perfect sushi rice using your rice cooker, Instant Pot, or on the stovetop. You'll need ¼ cup (50g) cooked rice per roll.
- Nori: Choose high-quality nori to keep your rolls crispy and fresh.
- Imitation crab: You can use fresh crab instead.
- Wasabi (optional): Adds a spicy kick to balance the rich flavors of salmon and avocado.
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