Spicy Crab Roll (Kani Maki) Sushi
A delightful sushi roll filled with a creamy crab mix and fresh vegetables, perfect for family gatherings or a fun weekend project.
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.
Notes
For best texture, use freshly cooked rice and ensure not to overpack the rolls. Adjust sriracha according to taste.