Spicy Kani Roll | Spicy Crab Roll Recipe

Introduction

Spicy Kani Roll, also known as Spicy Crab Roll, is a flavorful sushi roll that combines creamy, spicy crab with perfectly seasoned rice and crisp nori. This easy-to-make roll is perfect for sushi lovers craving a bit of heat and freshness in every bite.

Ingredients

• 1 cup small or medium grain white rice
• 1 cup + 1 tbsp water
• 2 tbsp seasoned rice vinegar
• 1 tsp salt
• 1 sheet nori (seaweed paper)
• ⅓ cup imitation crab meat (surimi, krab, crab sticks, or kamaboko)
• 2 tablespoons mayonnaise
• 1 tablespoon sriracha
• Pickled ginger (optional)
• Wasabi (optional)
• Spicy sriracha mayo (optional for serving)
• Bang bang sauce (optional for serving)
• Eel sauce (optional for serving)
• White or black sesame seeds (optional for garnish)

Instructions

1. Step 1: Rinse the rice in a fine mesh strainer under cold water until the water runs clear. Shake off excess water.
2. Step 2: Add the rinsed rice, 1 tsp salt, and water to an Instant Pot or rice cooker. Cook the rice on high pressure for 6 minutes with a full natural release, or follow your rice cooker instructions.
3. Step 3: Transfer the cooked rice to a bowl and evenly sprinkle with seasoned rice vinegar. Gently fold the rice to incorporate the vinegar without mashing the grains.
4. Step 4: In a small bowl, shred the imitation crab meat and mix it with mayonnaise and sriracha until well combined to create the spicy kani crab mix.
5. Step 5: Cover a bamboo sushi rolling mat with plastic wrap. Place the nori sheet on top of the mat.
6. Step 6: Wet your hands with water to prevent sticking. Spread about 1 cup of the sushi rice evenly over the nori, covering the entire surface.
7. Step 7: Flip the nori over carefully so the rice is facing down and the nori is facing up.
8. Step 8: Arrange a strip of the spicy kani crab mix about 1 inch from the bottom edge of the nori. Avoid overfilling to help the roll close properly.
9. Step 9: Use the bamboo mat to lift the edge of the nori and roll it tightly over the filling, tucking the roll as you go. Pull the mat back and continue shaping and tightening the roll.
10. Step 10: Remove the roll from the mat. Use a sharp knife dipped in water and wiped clean after each cut to slice the roll into 6 equal pieces.

Tips & Variations

• For extra flavor, drizzle eel sauce or bang bang sauce on top of the roll before serving.
• Substitute imitation crab with fresh cooked crab meat for a more authentic taste.
• Adjust the amount of sriracha in the crab mix to control the spice level.
• Sprinkle white or black sesame seeds on the rice before rolling for added texture and taste.

Storage

Store any leftover spicy kani rolls in an airtight container in the refrigerator for up to 24 hours for best freshness. Reheat is not recommended, but you can let rolls come to room temperature before serving. For the best taste and texture, enjoy the rolls fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh crab instead of imitation crab?

Yes, fresh cooked crab meat can be used and will provide a more delicate, authentic flavor. Just shred the crab meat and mix with mayonnaise and sriracha as directed.

How do I prevent the rice from sticking to my hands when making sushi?

Keep a small bowl of water nearby and dip your hands in it frequently when handling the rice. This helps to prevent the rice from sticking and makes spreading it easier.

Spicy Kani Roll | Spicy Crab Roll Recipe

Print Recipe

★★★★★

4.5 from 71 reviews

This Spicy Kani Roll, also known as Spicy Crab Roll, combines perfectly seasoned sushi rice with a creamy, spicy crab mixture wrapped in nori seaweed. Featuring a delightful balance of heat from sriracha, creaminess from mayonnaise, and the umami flavors of seasoned rice vinegar, this sushi roll is an adventurous and satisfying homemade treat. Ideal for sushi lovers who want to try making their own rolls at home using fresh ingredients and the convenience of an Instant Pot to cook the rice perfectly every time.

• Author: Tara
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: 6 pieces (1 sushi roll cut into 6 segments) 1x
• Category: Rolls
• Method: Instant Pot
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Sushi Rice

• 1 cup small or medium grain white rice
• 1 cup + 1 tbsp water
• 2 tbsp seasoned rice vinegar
• 1 tsp salt

Roll Ingredients

• 1 sheet nori (seaweed paper)
• ⅓ cup imitation crab meat (surimi, krab, crab sticks, or kamaboko)
• 2 tbsp mayonnaise
• 1 tbsp sriracha

Optional Garnishes and Sauces

• Pickled ginger (optional)
• Wasabi (optional)
• Spicy sriracha mayo
• Bang bang sauce
• Eel sauce
• White or black sesame seeds

Instructions

1. Prepare Sushi Rice: Rinse the rice in a fine mesh strainer under cold water until the water runs clear to remove excess starch. Shake off any excess water.
2. Cook Rice in Instant Pot: Add the rinsed rice, 1 tsp salt, and 1 cup plus 1 tablespoon of water to the Instant Pot. Secure the lid and set to cook on high pressure for 6 minutes. Allow the pressure to release naturally for best texture.
3. Season the Rice: Transfer the cooked rice to a bowl and evenly sprinkle 2 tablespoons of seasoned rice vinegar over it. Gently fold the rice using a cutting motion to evenly incorporate the vinegar without smashing the grains. Let the rice cool to room temperature.
4. Make Spicy Kani Crab Mix: Shred the imitation crab meat finely. In a bowl, combine shredded crab with 2 tablespoons of mayonnaise and 1 tablespoon of sriracha to form a creamy, spicy mixture. Adjust sriracha depending on heat preference.
5. Prepare Rolling Mat: Cover a bamboo sushi rolling mat with plastic wrap to prevent sticking and easier cleanup.
6. Assemble the Roll: Place one sheet of nori shiny side down on the mat. Dip your hands in water and gently spread approximately 1 cup of the prepared sushi rice evenly over the nori, covering the entire surface without gaps.
7. Add Filling: Flip the nori over so the rice side is down. Arrange a strip of the spicy crab mixture about one inch from the bottom edge of the nori sheet. Avoid overfilling to ensure a neat roll.
8. Roll the Sushi: Using the bamboo mat, lift the edge closest to you and fold it tightly over the filling. Continue rolling forward, tucking the filling and compressing the roll firmly but gently. Pull back the mat as you roll to tighten and shape the sushi into a compact cylinder with the nori on the outside and rice inside.
9. Slice the Roll: Using a very sharp knife, slice the roll in half. Wipe the knife blade with a wet towel between cuts to prevent sticking. Then, cut each half into three equal segments, forming six pieces total.
10. Serve: Arrange the spicy kani roll pieces on a serving plate. Garnish with optional pickled ginger, wasabi, drizzle with spicy sriracha mayo, bang bang sauce, eel sauce, and sprinkle with white or black sesame seeds for added flavor and presentation.

Notes

• Using an Instant Pot for the rice ensures perfectly cooked, sticky sushi rice every time without standing over the stove.
• Keep your hands damp when handling sushi rice to prevent sticking.
• Use a sharp, wet knife for clean slices and less mess.
• Adjust the amount of sriracha in the crab mix based on your preferred spice level.
• If you prefer, substitute imitation crab with fresh cooked crab meat for a more authentic flavor.
• For best results, serve the rolls immediately after slicing to maintain freshness and texture.

Keywords: spicy kani roll, spicy crab roll, sushi recipe, homemade sushi, sushi rolls, instant pot sushi rice, spicy surimi roll