These Spicy Crab Sushi Rolls, also known as a spicy kani roll is here to rescue your sushi cravings. These delicious rolls are made with imitation crab meat, crisp strips of cucumber, sticky sushi rice. The spicy crab roll is wrapped with a sheet of nori and topped with a spicy sauce.
Jump to:
❤️ Why you'll love it
Flavor explosion: fans of spicy food and sushi lovers will love these homemade sushi rolls.
Easy to make: skip the grocery stores sushi and make it fresh right at home, it's easy and delicious!
Customizable homemade sushi roll: get creative with the ingredients and make variations to suit your taste; use shrimp instead of crab and experiment using different sauces.
🥘 Ingredients for Spicy Crab Sushi Rolls
Imitation Crab Sticks: the imitation crab sticks work great but feel free to use real crab meat if available to you.
Whole fresh cucumber: Use an english or Persian cucumber cut into strips.
Nori seaweed sheets
Sushi rice: or use a short grain rice such as jasmine rice.
Mayonnaise: use regular mayo or kewpie mayonnaise (a Japanese Mayonnaise).
🔪 Instructions
- In a medium bowl, mix the chili sauce and the mayonnaise until fully incorporated. Set aside.
- Place strips of crab meat into the mayonnaise mixture and gently mix to coat the crab meat with the sauce. Set aside.
- Place a nori sheet with the shiny side down, on a bamboo sushi mat with the rough side facing up and the lines running horizontally.
- Add ¾ cup of the sticky sushi rice to the nori sheet and spread it until it is covered in an even layer ¼ in thick or less.
- Add 1.5 oz of crab meat over top of the rice almost near the bottom of the rice.
- Place some strips of cucumber on top of the crab.
- Roll roll the nori sheet up tightly using the bamboo mat to help guide the roll until the sheet fully engulfs the filling. Using the mat, tightly pack the sushi roll.
- Place sushi roll seam side down on a sheet of plastic wrap and tightly wrap the roll while keeping its shape. Place in the refrigerator and allow to chill for at least 10 minutes.
- Repeat with remaining ingredients until all 4 rolls have been assembled.
- To serve, unwrap the sushi roll and cut it into 8 equal slices.
🥄 Equipment
- Bamboo sushi mat
- Plastic wrap
- Sharp knife
- Cutting board
- Bamboo rice paddle or a wooden spatula
- Large roll
🥫Storage
These Spicy Crab Sushi Rolls are best consumed the same day they are made. If you must refrigerate leftovers, place in an airtight container and store no longer than 2 days.
📖 Variations
California Roll: add a few avocado slices next to the crab strips when making the roll.
Mango Madness: For a fruity twist, include thin strips of ripe mango. The sweetness of the mango will counterbalance the spiciness of the mayo.
Soy Paper Rolls: If you're not a fan of nori, try using soy paper instead. It provides a different texture and flavor profile.
💭 Tips
- Make sure the rice is freshly cooked and just warm enough to touch, it should be sticky and easy to flatten out over top of the nori.
- Keep a small bowl of water nearby to wet your hands while handling the sushi rice and preventing the rice from sticking to your fingers.
- Use a sharp knife that is thin, serrated, and slightly wet.
- To evenly cut each roll into 8 pieces, cut the sushi roll in half, then cut the two halves in half, and finally, the quarters in half.
- Sushi vinegar can be added to the cooked rice to assist in keeping the rice together.
📚 Related Recipes
Looking for a lower carb sushi roll? Try these Salmon Sushi Rolls that fit the pescatarian keto diet!
Crab lovers will love this delicious Crab Mac and Cheese, it's pure comfort food!
If you want seafood without guilt, try these Keto Fish Sticks. Gluten free, low carb, and absolutely delicious.
Spanish rice makes a delicious side dish to any of your favorite proteins.
If you are looking for a one pan meal, these Sheet Pan Chicken Thighs are a great choice!
🍽 Serve with..
Serve these spicy sushi rolls with a side of soy sauce or teriyaki sauce for dipping, drizzle with some eel sauce or sriracha sauce. Garnish sushi rolls with the green part of a green onion
The Last Word
Kani is the Japanese word for crab. For this sushi roll, you can use fresh crab meat or imitation crab meat. However, due to the nature of the product, these rolls should be consumed within 24 hours of making them for the best results.
Don't forget to check out my Amazon storefront for some of my favorite products!
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @honeybunchhunts or #honeybunchhunts so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Spicy Crab Sushi Rolls
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 3 tablespoons mayonnaise
- 2 tablespoons sriracha sauce
- 6 ounces imitation crab meat sticks preferred
- ½ English cucumber
- 4 sheets nori seaweed wraps
- 3 cups sushi rice cooked
Instructions
- In a medium bowl, mix the chili sauce and the mayonnaise until fully incorporated. Set aside.
- Place strips of crab meat into the mayonnaise mixture and gently mix to coat the crab meat with the sauce. Set aside.
- Place a nori sheet with the shiny side down, on a bamboo sushi mat with the rough side facing up and the lines running horizontally.
- Add ¾ cup of the sticky sushi rice to the nori sheet and spread it until it is covered in an even layer ¼ in thick or less.
- Add 1.5 oz of crab meat over top of the rice almost near the bottom of the rice.
- Place some strips of cucumber on top of the crab.
- Roll roll the nori sheet up tightly using the bamboo mat to help guide the roll until the sheet fully engulfs the filling. Using the mat, tightly pack the sushi roll.
- Place sushi roll seam side down on a sheet of plastic wrap and tightly wrap the roll while keeping its shape. Place in the refrigerator and allow to chill for at least 10 minutes.
- Repeat with remaining ingredients until all 4 rolls have been assembled.
- To serve, unwrap the sushi roll and cut it into 8 equal slices.
Comments
No Comments