Kani Sushi, also known as Spicy Crab Roll, is one of my favorite sushi options to make at home. It’s packed with creamy, spicy crab filling wrapped in seasoned sushi rice and nori. The flavors are bold, satisfying, and just the right amount of heat. I love how it captures the essence of sushi without needing raw fish, making it approachable for everyone.

Why You’ll Love This Recipe

I love making Kani Sushi because it’s fun, simple, and incredibly tasty. The creamy crab mixture is rich and savory with a little kick, and when rolled with soft sushi rice and crispy nori, it turns into the perfect bite. It’s a great introduction to homemade sushi and easy enough to whip up for lunch, dinner, or even a sushi night with friends.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • Imitation crab sticks (or real crab meat if available)

  • Japanese mayonnaise

  • Sriracha

  • Cooked and seasoned sushi rice

  • Nori (seaweed sheets)

  • Rice vinegar

  • Sugar

  • Salt

  • Optional fillings: avocado slices, cucumber sticks

  • Sesame seeds (optional for garnish)

directions

  1. I start by preparing the sushi rice: I mix warm rice with a blend of rice vinegar, sugar, and salt until well seasoned, then let it cool.

  2. I shred the imitation crab sticks and mix them with Japanese mayo and sriracha until it’s creamy and spicy to my liking.

  3. I place a sheet of nori on a bamboo sushi mat, shiny side down, and spread a thin layer of sushi rice over the surface, leaving a border at the top edge.

  4. I add a line of spicy crab mixture across the center, along with avocado or cucumber if I’m using them.

  5. Using the sushi mat, I roll everything up tightly into a neat cylinder, sealing the edge with a bit of water.

  6. I slice the roll into bite-sized pieces with a wet, sharp knife and sprinkle sesame seeds on top before serving.

Servings and timing

This recipe makes about 2 rolls (16 pieces), depending on how full I stuff them. It takes about 20 minutes to prepare and assemble, especially if the rice is pre-cooked.

Variations

I sometimes add cream cheese or mango to the filling for a fun twist. For a baked version, I top the rolls with extra spicy crab and bake them until golden and bubbly. If I want it low-carb, I use thinly sliced cucumber sheets in place of rice and nori for a fresh, sushi-style wrap.

storage/reheating

I store leftover rolls in the fridge, wrapped tightly in plastic wrap, for up to 24 hours. The rice tends to dry out after that. I don’t reheat sushi rolls, but I do enjoy leftovers cold the next day with a bit of soy sauce and wasabi.

FAQs

What kind of crab should I use?

I usually use imitation crab (kani sticks), which is budget-friendly and already cooked. Real crab meat works too if I want to make it extra special.

Can I make this without a sushi mat?

Yes, I’ve rolled sushi with parchment paper or plastic wrap in a pinch. It’s a little trickier but still works well.

How spicy is this roll?

It depends on how much sriracha I use. I adjust it to my taste—sometimes mild, sometimes with extra heat.

Can I prepare the filling ahead of time?

Yes, I mix the crab and spicy mayo a few hours ahead and keep it in the fridge until I’m ready to roll.

How do I keep the rice from sticking to my hands?

I dip my fingers in a bowl of water mixed with a little rice vinegar. It keeps the rice from clinging and makes shaping easier.

Conclusion

Kani Sushi (Spicy Crab Roll) is one of the easiest and most delicious rolls I make at home. It has everything I love—creamy texture, a bit of spice, and that satisfying sushi bite. Whether I’m making it for myself or sharing with friends, it’s always a hit and leaves me wanting just one more piece.

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Kani Sushi (Spicy Crab Roll)

Kani Sushi (Spicy Crab Roll)

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Kani Sushi (Spicy Crab Roll) is a creamy, spicy, and savory sushi roll made with seasoned sushi rice, imitation crab mixed with Japanese mayo and sriracha, and wrapped in crisp nori. It’s a simple yet bold-flavored roll that’s approachable and perfect for sushi nights at home.

  • Total Time: 20 minutes
  • Yield: 2 rolls (16 pieces)

Ingredients

  • 1 cup cooked and seasoned sushi rice
  • 2 sheets nori (seaweed)
  • 68 imitation crab sticks (or real crab meat)
  • 2 tbsp Japanese mayonnaise
  • 1 tsp sriracha (adjust to taste)
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • 1/4 tsp salt
  • 1/2 avocado, sliced (optional)
  • 1/4 cucumber, cut into sticks (optional)
  • Sesame seeds (optional, for garnish)

Instructions

  1. Prepare the sushi rice by mixing warm rice with rice vinegar, sugar, and salt. Let it cool.
  2. Shred the imitation crab and mix with Japanese mayo and sriracha until creamy and spicy.
  3. Place a sheet of nori, shiny side down, on a bamboo sushi mat. Spread a thin layer of rice over the surface, leaving a border at the top edge.
  4. Add a line of spicy crab mixture across the center, along with avocado or cucumber if using.
  5. Roll up the sushi tightly using the mat, sealing the edge with a bit of water.
  6. Slice the roll into 8 bite-sized pieces with a wet, sharp knife.
  7. Sprinkle sesame seeds on top before serving. Repeat with the second roll.

Notes

  • Add cream cheese or mango for a creative variation.
  • For a baked version, top with extra spicy crab and bake until golden.
  • Use cucumber sheets instead of rice and nori for a low-carb option.
  • Keep hands wet with water and rice vinegar to prevent sticking when handling rice.
  • Store leftovers wrapped tightly in plastic and consume within 24 hours.
  • Author: liinaa
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: Japanese
  • Diet: Low Fat

Nutrition

  • Serving Size: 8 pieces
  • Calories: 320
  • Sugar: 3g
  • Sodium: 540mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 2g
  • Protein: 10g
  • Cholesterol: 20mg

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