Spicy Kani Roll is a popular Japanese sushi roll that is creamy, yet spicy. It features shredded kani crab sticks tossed in a spicy Kewpie mayo sauce, then rolled in seasoned sushi rice, nori, and your choice of sesame seeds or tobiko. This simple roll comes together in less than 15 minutes and is great for beginners who are looking to make sushi for the first time.
1tablespoonsesame seeds for outside garnish optional
Instructions
Sushi Rice
Stovetop instructions - Place rice in a saucepan and rinse the rice in the sink until the water runs clear, then drain. Combine washed rice and filtered water in a medium saucepan. Bring the rice to a low boil, then reduce the heat to low. Cover the pot and simmer for 20 minutes or until the water is absorbed. Remove from the heat and let sit covered for 10 minutes. Fluff the rice with a fork.
Rice cooker instructions - Place rice in the electric rice cooker pot and rinse the rice in the sink until the water runs clear, then drain. Combine rice and filtered water in the pot and cook per the rice cooker directions.
Make sushi rice - Transfer to rice to a bowl and season with seasoned rice vinegar. Fluff and fan the rice until cool.
Spicy Kani Roll
Make spicy Kewpie mayo - To make the spicy mayo sauce, add Kewpie mayo, Sriracha, and togarashi to a small bowl. Whisk until the ingredients are incorporated.
Combine ingredients - Using two forks, gently shred the Kani sticks and place in a bowl. Pour the spicy mayonnaise mixture on top. Toss the ingredients until evenly coated.
Spread rice on nori - Place one sheet of nori seaweed on a clean dry surface with the rough side facing up. Wet your hands and take a fourth of the rice and place it on the nori. Use your finger tips to gently spread the rice evenly across the nori. Sprinkle tobiko or sesame seeds on top of the rice.
Add crab (kani kamaboko) - Gently turn the nori over so the rice faces the cutting board and the nori faces up. Take a fourth of the spicy crab and place it in a row across the center of the roll. Gently lift the long side of the nori and roll it over to touch the other side and tuck the crab in the middle.
Shape roll - Place the bamboo mat on top of the roll and gently squeeze with both hands to form the roll. Slide the bamboo mat to one side of the roll so the edge of the roll and edge of the bamboo mat are aligned. Hold the bamboo mat with one hand to squeeze the roll and place your other hand against the edge of the mat. Then roll sushi to press any loose crab and rice back into the roll (see photo in post). Repeat on other side of the roll.
Slice roll - Take a sharp knife and slice the roll into 8 pieces. Serve with soy sauce.
Notes
Storage
In order to store leftover kani maki, place it the refrigerator in an air-tight container or plastic wrap for up to 3 days. The key is to keep the moisture locked in so the rolls don't dry out. This crab roll recipe does not stand up well to freezing.
Top Tips
When you are cooking the rice, make sure you don't add to much water or the rice will become mushy (we want it firm).
Be careful to not overcook the rice or it will be too hard and not pliable enough to use for sushi.
If you are using a rice cooker and the outside of the rice gets crispy and hard, use a fork to fluff the rice and add moisture back into those crispy bits.
Make sure you have a sharp knife to cut through the roll to ensure each individual piece comes out clean and none of the ingredients get messy.
If you are having a hard time getting the nori to stick to itself when you roll the sushi, you can smash a few grains of rice where the nori needs to stick to itself.
If you slice the roll and the pieces end up deformed or misaligned, place the bamboo mat over the entire roll again and apply gentle, consistent pressure. This will realign and reshape the pieces.