Spicy Crab Roll (Kani Maki) Sushi is a delightful dish that’s perfect for a cozy family dinner or a fun weekend project. With its creamy crab mix and fresh veggies, each bite is a burst of flavor. Plus, making sushi at home is easier than you might think—it’s a great way to spend time together in the kitchen!
Why You Will Love This Spicy Crab Roll
This spicy crab roll is not only delicious but also very easy to make. It uses everyday ingredients that you can find at your local grocery store. The simple steps ensure that even beginners can roll up their sleeves and join in the fun. It’s a tasty and family-friendly dish that everyone will enjoy.
How to Make Spicy Crab Roll
Making this sushi is straightforward and doesn’t require advanced skills. You’ll start by preparing the sushi rice and creating a flavorful crab mix. Then, you’ll layer everything on a sheet of seaweed, roll it up, and slice it into pieces.
What You Need
- ½ cup rice (Japanese short grain)
- 1 tbsp rice vinegar
- ½ tbsp sugar
- ¼ tsp salt
- ⅓ avocado (sliced into strips)
- ¼ cucumber (sliced into strips)
- 4 crab sticks (shredded)
- 1 tbsp mayonnaise
- 2-3 drops sriracha (chilli sauce)
- 1 nori seaweed
- masago (orange fish roe, optional)
- gomashio (black sesame seed, optional)
Step-by-Step
- Cook the sushi rice, then mix in the rice vinegar, sugar, and salt. Leave it to cool to room temperature.
- In a bowl, mix the sriracha sauce, mayonnaise, and shredded crab sticks together until well combined.
- Wrap your sushi bamboo mat in cling film and place it on the table. Lay a full sheet of nori on the mat and spread a thin layer of rice evenly across the seaweed, gently pressing down.
- Flip the rice and nori sheet so the seaweed faces up. Add half of the spicy crab mix, plus slices of avocado and cucumber.
- Starting from the edge, roll the bamboo mat tightly, pressing down firmly as you go until you reach the end.
- To top your inside-out roll, spread the remaining spicy crab mix on top. Cover it with cling film and press down lightly with the bamboo mat to secure it.
- Slice the rolled sushi into pieces, remove the cling wrap, and serve. Top with masago or black sesame seeds if desired.
How to Serve Spicy Crab Roll
These spicy crab rolls are lovely on their own, but you can enhance the meal with fresh sides. Consider serving them with a light salad or some pickled ginger to balance the flavors. They are also perfect for a sushi night with friends or family gatherings.
How to Store Spicy Crab Roll
To keep your leftover rolls fresh, place them in an airtight container and store them in the fridge. For best results, enjoy them within a day. Sushi isn’t ideal for freezing, as the texture of the ingredients may change. When ready to eat them, simply take them out and enjoy cold.
Recipe Tips
- Use freshly cooked rice for the best texture.
- Don’t overpack the rolls; it makes them easier to cut.
- If you want a milder flavor, adjust the sriracha to suit your taste.
- Keep your bamboo mat clean and wrapped in cling film to prevent sticking.
- Make sure to let the rice cool before assembling to avoid wilting the seaweed.
Variations & Swaps
- For a vegetarian version, try using avocado, cucumber, and carrot only.
- You can swap out crab sticks for cooked shrimp or tofu for a seafood-free option.
- Add a touch of sweetness by drizzling some eel sauce over the rolls before serving.
FAQs
Can I make the sushi ahead of time?
Yes, you can prepare the spicy crab mix and rice a few hours ahead. Just assemble the rolls when you’re ready to serve. They are best enjoyed fresh, so try to roll them close to mealtime.
Can I freeze the spicy crab rolls?
Freezing is not recommended for sushi as it can change the texture of the ingredients. It’s best to consume these rolls fresh.
How do I reheat leftover sushi?
If you have leftover sushi, it’s best to eat it cold. If you must reheat it, do so gently in the microwave for a few seconds, but this may affect the texture.
What can I serve with sushi besides soy sauce?
Consider serving pickled ginger, wasabi, or a light salad beside your sushi for added flavor and freshness.
What should I avoid to ensure my sushi rolls hold together?
Make sure not to put too much filling inside. Also, rolling tightly and using a sharp knife to cut will help keep your rolls intact.
Spicy Crab Roll (Kani Maki) Sushi
Ingredients
For the sushi rice
- ½ cup rice (Japanese short grain) Short grain rice is ideal for sushi.
- 1 tbsp rice vinegar
- ½ tbsp sugar
- ¼ tsp salt
For the filling
- ¼ cucumber sliced into strips
- ⅓ avocado (sliced into strips)
- 4 sticks crab sticks (shredded)
- 1 tbsp mayonnaise
- 2-3 drops sriracha (chili sauce) Adjust to taste.
For rolling
- 1 sheet nori seaweed
- to taste masago (orange fish roe, optional) For topping, optional.
- to taste gomashio (black sesame seed, optional) For topping, optional.
Instructions
Prepare Sushi Rice
- Cook the sushi rice, then mix in the rice vinegar, sugar, and salt. Leave it to cool to room temperature.
Make Spicy Crab Mix
- In a bowl, mix the sriracha sauce, mayonnaise, and shredded crab sticks together until well combined.
Assemble Sushi Roll
- Wrap your sushi bamboo mat in cling film and place it on the table. Lay a full sheet of nori on the mat and spread a thin layer of rice evenly across the seaweed, gently pressing down.
- Flip the rice and nori sheet so the seaweed faces up. Add half of the spicy crab mix, plus slices of avocado and cucumber.
- Starting from the edge, roll the bamboo mat tightly, pressing down firmly as you go until you reach the end.
- To top your inside-out roll, spread the remaining spicy crab mix on top. Cover it with cling film and press down lightly with the bamboo mat to secure it.
- Slice the rolled sushi into pieces, remove the cling wrap, and serve. Top with masago or black sesame seeds if desired.
