Learn how to make delicious kani rolls (spicy crab rolls) with this easy-to-follow recipe. This guide covers everything you need to know to get perfect rolls on your first attempt, from preparing the spicy mayo and handling the rice, to rolling and slicing.
Made inside out with sesame seeds on the outside for added texture and a nutty flavor, kani rolls combine imitation crab with crunchy cucumber and creamy avocado, making them ideal for people who are nervous about handling raw fish. Crab temaki is another a great way to enjoy the same spicy crab flavors in a more relaxed hand-roll format.
Enjoy these rolls alone or with other types of sushi like salmon nigiri and tuna avocado rolls.
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Ingredients
Ingredient Notes
- Sushi rice: Cooked and seasoned with sushi vinegar.
- Roasted nori sheets: Should be easy to find in your local store.
- Imitation crab: Shredded.
- Spicy mayo: Made with mayo, sriracha, a little rice vinegar, and sugar.
- Avocado slices: Add a creamy texture. Be sure to choose a ripe avocado.
- Cucumber: Choose a straight one for easy slicing into sticks and remove the seeds.
- Rice vinegar: For making hand water ("Tezu") to prevent the rice from sticking to your hands. Can substitute with apple cider vinegar.
- Toasted sesame seeds: Sprinkled onto the rice for a crunchy texture and nutty flavor.
Sushi Rice
To make the perfect sushi rice for your kani rolls, you'll need Japanese short-grain rice. Its short, plump grains and high starch content help the rice cling together. You can use a rice cooker, Instant Pot, or the traditional stovetop method to cook the rice.
My rice recipes guide you through every step, from washing the rice to remove excess starch, to cooking and seasoning with sushi vinegar. Ensuring the right balance of sweetness, acidity, and salt that will give your sushi rice the perfect flavor and texture.
Tezu (hand water)
Hand water (Tezu) keeps the sticky sushi rice from clinging to your hands and knife when you slice the rolls. This simple mix of 1 cup of water and 2 tablespoons of rice vinegar creates a non-stick barrier. Before handling the rice, lightly moisten one palm with Tezu, then briskly rub both hands together. Use in moderation; just enough to prevent sticking without causing the rice to fall apart.
Keep the Tezu close while handling the rice and refresh your hands regularly. When you cut the rolls dip your knife blade into Tezu first. Let the water run down the blade by pointing it upward, ensuring a smooth, non-stick cut.
Step-by-Step Instructions
Step 1: Prepare the hand water by combining 1 cup of water and 2 tablespoons of rice vinegar in a medium bowl.
Step 2: In a small bowl, mix mayo, rice vinegar, sugar, and sriracha. Add the crab meat and mix thoroughly.
Step 3: Wrap the bamboo mat in plastic wrap and place it on your work surface with the sticks running horizontally. Place the nori sheet on top with the rough side facing up.
Step 4: Lightly moisten one palm with hand water and rub your hands together. Take a large handful of rice and place it in the center of the nori sheet. Spread the rice evenly, leaving a ½ inch border around the sides. Sprinkle with sesame seeds.
Step 5: Flip the roll over. Place the crab, cucumber, and avocado in the center of the nori.
Step 6: Use the mat to roll the sushi tightly. Place the roll on a cutting board.
Step 7: Dip the knife tip in hand water. Slice the roll in half, then in half again twice more so you have 8 pieces.
Step 8: Remove any rice that sticks to the knife, remoistening as needed. Serve with soy sauce, wasabi, and sushi ginger.
Expert Tips
- Don’t compress the rice when pressing it onto the nori sheet; keep it light and fluffy.
- Keep a bowl of hand water nearby to refresh your hands and knife as needed.
- Make sure your knife is sharp before you get started to ensure clean cuts.
- Cut the rolls into equal pieces for a neat presentation.
Serving suggestions
- Serve kani rolls with soy sauce and sushi ginger on the side. Dip each roll lightly in soy sauce. For an extra kick, add a bit of wasabi to your soy sauce.
- Cleanse your palate with sushi ginger between bites to fully enjoy each flavor.
- You can use chopsticks or your fingers.
- Pair kani rolls with other types of sushi like salmon nigiri, shrimp nigiri, or tuna and avocado rolls.
People Often Ask
Yes, you can. Just use the same amount of shredded real crab.
The recipe hasn't been tested with canned crab, but it should work. Just drain the crab and mix it with mayo, rice vinegar, and sriracha.
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Printable Recipe Card
Kani Roll (Spicy Crab Roll)
Equipment
- sushi rolling mat
- sharp knife
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 sriacha
Kani rolls
- 1 sheet nori (toasted) (Note 2)
- ½ cup cooked sushi rice seasoned with sushi vinegar (sushizu) (Note 3)
- toasted sesame seeds
- 1 avocado sliced into ½ inch pieces (Note 4)
- cucumber sliced into ½ inch sticks (Note 5)
- 125 g immitation crab shredded
To serve
- soy sauce
- sushi ginger
- wasabi
Instructions
- Prepare the hand water by combining the water and rice vinegar in a medium size bowl.
- Combine mayo, rice vinegar, sugar, and sriracha in a small bowl. Then add the crab meat and mix thoroughly.
- Place the bamboo mat on your work surface with the sticks running horizontally.
- Put the nori sheet on top with the rough side facing up.
- Lightly moisten the palm of one hand with hand water and rub your hands together to prevent the rice from sticking to them.
- Take a large handful of rice and place it in the center of the nori sheet. Use your hands to spread the rice evenly over the sheet and be careful not to compress the rice too much.
- Sprinkle with sesame seeds.
- Flip the nori sheet over so the rice is face down.
- Place the sliced crab, cucumber, and avocado into the center of the nori
- With both hands on the bamboo mat, start rolling tightly. Keep the pressure even so the filling stays in place as you roll.
- Once you get to the end hold firmly to tighten the roll.
- Place the finished roll on a wooden board.
- Place the tip of your knife in the hand water and lift to wet the whole surface of the blade.
- Slice the roll in half, smoothly and quickly. Then slice in half two more times until you get 8 pieces.
- Remove any rice that starts to stick to the knife and remoisten regularly for smooth slicing.
- Serve with soy sauce, wasabi, and sushi ginger.
Notes
- Rice vinegar: Apple cider vinegar is a suitable substitute.
- Nori: These can be found at any local grocery store. You might be able to buy half-size nori sheets. If you have regular-sized nori you'll need to cut it in half with scissors or a sharp knife.
- Sushi rice: Use white Japanese short-grain rice, cooked and seasoned with sushi vinegar to achieve the ideal balance of sweetness, saltiness, and acidity.
- Avocado: Should be ripe and sliced into ½ inch pieces.
- Cucumber: Try to choose a straight cucumber that's easy to cut into uniform sticks. Cut out the seeds with a sharp knife if you wish to remove them.
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