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Japanese Spicy Kani Roll is creamy, flavorful, and spicy. The kani crab meat is shredded and then seasoned with sriracha spicy mayo, then wrapped in nori seaweed sheets and seasoned rice.
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Spicy Kani Roll Recipe

Japanese Spicy Kani Roll is creamy, flavorful, and spicy. The kani crab meat is shredded and then seasoned with sriracha spicy mayo, then wrapped in nori seaweed sheets and seasoned rice.
Servings 24 pieces (3 rolls)

Ingredients

For Sushi Rice

  • 1 cup sushi rice short-grain sushi rice
  • 1 cup water
  • 1 ½ tablespoons sushi vinegar (or mix 1 tablespoon rice vinegar, 1/2 tablespoon sugar, and 1/2 teaspoon salt)

Spicy Mayo

  • 3 teaspoons mayonnaise
  • 1 ½ teaspoons sriracha sauce

For the Spicy Kani Roll

  • 4 oz kani crab meat (imitation crab or canned crab meat)
  • 2 sheets nori seaweed
  • 2 tablespoons sesame seeds (white or black, or the combination)

Instructions

Make Sushi Rice

  • Rinse the rice and add to the rice cooker. Then add water and cook according to the instructions.
  • Once cooked, transfer to a large bowl and let it cool. When it’s still very warm, mix in the sushi vinegar (or the mixture of rice vinegar, sugar and salt).

Make Spicy Sriracha Mayo

  • In a clear bowl, mix together Sriracha sauce and mayonnaise. Taste and add more Sriracha if you prefer a spicier flavor.

Make Spicy Crab Salad

  • Shred the imitation crab meat using your hands or two forks.
  • Add Sriracha mayo and mix well.

Make the Spicy Crab Roll

  • Cut the nori sheet into two halves with kitchen scissors.
  • Place half of a nori sheet on top of the bamboo mat shiny side facing down.
  • Spread seasoned sushi rice (about 3/4 cup) over nori evenly.
  • Sprinkle sesame seeds on top of the rice.
  • Flip the sheet and let the rice side facing down.
  • Add the spicy kani crab salad to the middle of the nori sheet.
  • Place the thumbs underneath the bamboo mat and lift the edge up and over the filling.
  • Roll the bamboo mat away from you and press the rice and filling together. Keep rolling until the ends meet.
  • Move the roll to a cutting board and cut it into 8 pieces.
  • Drizzle more spicy mayo sauce on top of the roll for some extra heat.

Notes

  • You can use Tezu water when handling rice to prevent it from sticking to your hands. Simply mix together 1/4 cup water and 2 teaspoons of rice vinegar.
  • Why does my sushi roll fall apart? This could be caused by the wrong types of rice you use or you didn’t squeeze the rolls tightly enough. You need to tuck in and pull the bamboo mat while rolling.