If you’ve never attempted to make sushi at home before, you’ve come upon an excellent recipe to get you started. Because the crab is already pre-cooked, you won’t need to stress about tracking down freshly caught, uncooked seafood to make this dish.
The word “crab” is spelt “Kani” in Japanese, which is where the roll’s name comes from. This role is generally prepared with simply crab placed in the middle, and it is then finished off with a drizzle of Sriracha mayonnaise and a garnish of sesame seeds.
This is a fantastic dish that you should add to your next night of sushi! If you don’t already have a sushi roller kit, you don’t even need any specialised equipment to make it; all you need is a saucepan to boil the rice in and some plastic wrap to roll it up in!
Should I Really Be Using Sushi Rice?
When creating sushi, utilising sushi rice is highly recommended since, in comparison to other types of rice, it clings together much more readily, which is an attribute that is really desired.
If you tried to make the roll using another kind of rice, like basmati or jasmine, for example, it would simply break apart.
Is There Another Term I Can Use Instead of Crab?
Kani sushi is traditionally made with fake crab, but you may substitute whatever seafood you prefer for the real thing. At that point, it just wouldn’t be a Kani roll, but who cares? You’re not constructing a menu item; you’re building memories! And supper.
You may also feel free to add avocados and cucumbers to the mix.
Is it possible to prepare this recipe in advance?
Because it does not maintain its freshness very well, sushi is one of those dishes that you should avoid preparing too long in advance.
If you’re planning on throwing a big sushi party, you could certainly prepare it the night before, but a big part of the enjoyment is putting it together as you go along with your meal.
Even while it is helpful to cook your rice ahead of time, once the roll has been stored in the refrigerator for some time, the rice will become too hard and won’t have the same ideal texture as it had before.
If I only have white sesame seeds, what should I do?
If you don’t have black sesame seeds, you can use white ones instead; the flavour won’t be affected in the least by the switch. Personally, I like to use black sesame seeds to create a pop of visual contrast against the white sushi rice.
Kani Sushi Roll
Yield: 2 (8-piece) rolls
Prep Time: 10 minutes
Cook Time: 30 minutes
- 1 and 34 ounces of water
- ¼ cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- 1 cup sushi rice
- 4 ounces of fake crab meat
- Nori, four sheets of it (seaweed)
- 2 tablespoons of sesame seeds, either black or white
- 3 tbsp mayonnaise
- 1 tsp sriracha
- Using a sieve with a very fine mesh, wash the sushi rice while giving it a little agitation until the water becomes clear.
- Start the water boiling in a pot. After the water has been seasoned with sugar, salt, and rice vinegar, the rice should be added. After giving it a single stir, bringing it down to a boil, and then covering it with a lid that fits tightly,
- Allow the rice to cook at a low simmer for 16–20 minutes, or until the water is almost completely absorbed and the grain is soft.
- Peel (or shred) the imitation crab and leave it aside while you continue with the recipe.
- Turn off the heat and continue steaming the rice by allowing it to rest undisturbed for another 5–10 minutes.
- When the rice is finished cooking, transfer it to a dish, and then put the plate into the refrigerator to allow it to cool.
- In the meanwhile, in a small bowl, combine the mayonnaise and sriracha and whisk until it gets a colour that is consistent throughout. Set aside.
- A piece of the plastic wrap should be taken and placed on a surface that is completely smooth. After sprinkling the plastic wrap with a few sesame seeds, apply a layer of rice that is about the same size as a sheet of seaweed.
- On top of the rice, lay a sheet of seaweed, and then arrange the crab meat so that it covers the lowest two-thirds of the seaweed.
- You’re all set to start rolling the sushi now! Roll the sushi firmly using the plastic wrap, beginning at the bottom and working your way up until you have a formed roll. Start at the bottom and work your way all way up.
- Carefully peel back the plastic, then cut the roll into eight equal-sized pieces. Drizzle with the Sriracha mayonnaise, and then sprinkle the top with a few more sesame seeds. Use chopsticks to eat, and savour every bite!
- Use a knife that is really sharp! When you cut, also employ movements that are slow and back-and-forth until you’ve cut through. Never push the knife down, since this can cause the roll to get squashed.
- This recipe yields two rolls of eight pieces each; if you are preparing food for a larger group, I recommend doubling or even tripling the amount of rice called for in the recipe.
- Always be sure you wash your knife after using it. I am aware that this is redundant, but doing so will actually help prevent the rice from adhering to the roll and slipping off.
- Always wet your hands before handling the sushi roll to avoid getting sticky residue on it. Once again, this will stop the rice from escaping from the roll.
- Rice should be prepared in advance! I genuinely kick myself for not doing this and wish that I had done it instead. If you are throwing a dinner party with sushi, having the rice already prepared for you will be a huge help. Since it has to be on the chilly side anyhow, you may as well prepare it the day before in order to save some time.
- Have fun! It really doesn’t make a difference how your roll turns out or appears as long as you’re having fun with the process. This is a vital element of the process. It won’t make a difference to the flavour in any case!