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Close up of a Kani spicy crab roll with chopsticks and wasabi on a white board.

Kani Roll (Spicy Crab Roll)

Learn how to make delicious kani rolls (spicy crab rolls) at home. This guide covers everything you need for perfect rolls on your first try.
3 from 2 votes
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Appetizer, Main Course, Side Dish
Cuisine Japanese, Sushi
Servings 1 roll
Calories 100 kcal

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

  1. Rice vinegar: Apple cider vinegar is a suitable substitute.
  2. 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. 
  3. Sushi rice: Use white Japanese short-grain rice, cooked and seasoned with sushi vinegar to achieve the ideal balance of sweetness, saltiness, and acidity.
  4. Avocado: Should be ripe and sliced into ½ inch pieces. 
  5. 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.

Nutrition

Serving: 1 rollCalories: 100kcalCarbohydrates: 20gProtein: 2gFat: 0.3gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 19mgPotassium: 116mgFiber: 1gSugar: 1gVitamin A: 119IUVitamin C: 3mgCalcium: 22mgIron: 0.3mg
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