Spicy Krab Roll (Kani Roll)

Spicy Krab Roll (Kani Roll)

Make a delicious Spicy Krab Roll at home in under 30 minutes! This spicy kani roll is filled with Kani Salad and seasoned sushi rice. It includes many of the same ingredients as our beloved Sushi Bake. You'll love making sushi recipes at home!

Course Appetizer, Dinner, Lunch

Cuisine Asian

Keyword Kani, Sushi Recipe

Prep Time 10

Cook Time 0

Sushi Rice 30

Total Time 40

Servings Rolls

Calories 459kcal

Author Darcey Olson

Cost $5

Equipment

Bamboo Mat

Ingredients

Sushi Rice:

1 cup sushi rice *Note 1
1¼ cup water
2 tsp unseasoned rice vinegar
1 Tbsp sugar
½ Tbsp kosher salt

Spicy Krab Roll:

3 sticks Kani (Imitation Crab), shredded *Note 2
1 Tbsp mayo *Note 3
1-3 tsp Sriracha *Note 4
1 dried nori sheet, cut in half
t tsp sesame seeds, optional garnish

Instructions

Sushi Rice (Stovetop or Instant Pot):

Instant Pot: View the full instructions to make sushi rice in the instant pot.
Stovetop: Place the rice in a mesh sieve and place under cold running water until the water runs clear (approx. 2-3 minutes). Add the rice and water to a medium size saucepan and bring to a boil. Reduce heat to low, cover the pan and simmer for 20 min. Remove the pan from the heat and let sit, covered, for 10 min. Fluff with a fork and gently fold in the vinegar, sugar and salt.

Spicy Krab Roll:

While the rice is cooking, make the kani salad. Add the shredded kani, mayo and Sriracha to a medium size bowl and gently mix to combine.
If you have a sushi mat, wrap it in plastic before rolling or place in a large Ziploc bag. If you don’t have a mat, no problem– just use plastic wrap.
Place a sheet of nori, rough side up, on the sushi mat. Wet your hands with cold water (it will help prevent the rice from sticking to your hands) and spread 1/2 cup sushi rice from edge to edge. Make sure not to compact the rice too much or it will become mushy.
Sprinkle sesame seeds over the rice.
For a rice-outside roll, flip the nori over so the rice is facing down. For a rice-inside roll, leave the rice facing up. Rice-inside rolls are recommended for beginners as they are easier to roll and seal.
Place 1/2 the kani salad in a straight line on the side closest to you.
Starting at the side closest to you, roll the nori around the fillings with a firm grip. Gently unroll the bamboo mat and set aside.
Use a very sharp knife to cut 1” pieces of sushi. Running the knife under cold water between cuts (without drying it) can help prevent the rice from sticking to it.
Repeat steps 2-9 to make the second roll. Sushi is best served immediately.

Notes

Note 1 - Short grain sushi rice is the key to great sushi! You cannot substitute long grain rice or another short grain rice. You can find sushi rice in the international aisle of most grocery stores.

Note 2 - Shred the Kani

You need to shred the kani before building the roll. Here are a few different ways to accomplish this, in order of our favorite methods:

Unroll the krab and use a knife to slice into equal pieces .
Use your fingers to peel like sting cheese.
Use two forks to "shred".

Note 3 - Kewpie mayo is recommended, but not mandatory.

Note 4 - Start with 1 tsp and continue to add extra, until your desired spice level is reached.

Nutrition