Kani Sushi

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Kani Sushi is a delicious and easy sushi roll that is popular enough for the best sushi restaurants but easy enough to make at home. Follow these instructions to perfect your next sushi night!

Course Main Course

Cuisine Japanese

Prep Time 30

Cook Time 25

Total Time 55

Servings Rolls

Calories 290kcal

Author Alexandria Drzazgowski

Equipment

Ingredients

Sushi Rice

1 ¼ cup Sushi Rice Japanese short grain rice
Water measured with your Rice Ruler (about 1 ½ cups if not using the Rice Ruler)
3 tbsp rice vinegar
2 tbsp granulated sugar
1 tsp salt

Sushi Ingredients

6 oz Surimi Sticks Imitation Crab Meat
¼ cup Japanese Mayo
2 tbsp Sriracha
¼ tsp Salt
⅛ tsp White pepper
⅛ tsp Granulated sugar
3 Full Nori Sheets cut in half to make 6 half-sheets
1 Tbsp Black Sesame Seeds
2 Persian Cucumbers julienne
½ Avocado sliced thinly

Instructions

Sushi Rice Instructions

Place your rice in a fine-mesh colander and rinse thoroughly until the water runs clear (this may take a few minutes).
Place your rice in a pot along with the water. Turn the heat to high and bring the water to a boil.
Once the water is boiling, reduce the heat to low and cover. Cook, covered, for about 25 minutes (follow the instructions on your Rice Ruler if using). To cook the rice with a pressure cooker, put the rice and water in the pressure cooker and cook on Low Pressure for 9 minutes with a quick release.
When the time is up, keep the rice covered but remove it from the heat. Allow it to stand for about 10 minutes before proceeding.
In the meantime, put the rice vinegar, granulated sugar, and salt in a small pot and bring to a simmer. Once it begins to simmer, remove it from the heat.
Transfer the rice to a large bowl and pour the vinegar mixture over it. Use a spoon to gently mix the vinegar mixture into the rice. Allow the rice to come to room temperature, then begin assembling your sushi.

Kani Sushi Instructions

Run a fork lengthwise along your imitation crab to shred it. Place the crab in a small bowl alongside the mayonnaise, sriracha, salt, white pepper, and granulated sugar. Mix to combine. This is your Kani Salad.
Wrap your sushi mat in plastic wrap so that the rice does not stick to the bamboo. Put the ½ seaweed sheet on the mat with the rough side up.
Press ½ cup of cooked sushi rice across the entire ½ nori sheet, then sprinkle the rice with black sesame seeds. Flip the seaweed over so the smooth side is showing.
Lay a thin line of Kani Salad across the center of the seaweed.
Place a thin line of cucumber slices next to the Kani Salad on one side, and a thin line of avocado slices next to the Kani Salad on the other side.
Place your thumbs under the sushi mat. Then lift the edge of the mat closest to your belly up and over the filling in the center.
Use your hands to press the length of the log, making sure that all of the sushi ingredients are staying together. Continue lifting and rolling the edge of the sushi mat until the sushi is in one roll. Gently press with your hands again to make sure that the rice on the outside edge is sticking together.
Remove the mat and use a knife to cut the sushi into 8 pieces. Serve and enjoy!

Notes

Recipe copyright The Foreign Fork. For educational or personal use only.

Dip your hands in water when spreading the rice on the seaweed sheet to keep the rice from sticking to your hands.
To cut the sushi pieces perfectly, place a piece of plastic wrap over the sushi roll and cut through the plastic each time you are cutting a piece. Wipe the knife down with a damp rag between cutting each piece.
It is best not to overstuff your sushi roll or you will have a hard time getting the roll to stay together.
If you don’t feel like rolling your ingredients into a sushi roll, we have also loved making Kani Sushi Bowls using sushi rice as the base and topping it with Kani salad, cucumbers, avocado, and black sesame seeds. We scoop up bites with nori sheets!

Nutrition

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