Skewer the shrimp from head to tail with toothpicks to prevent curling.
Place in lightly salted boiling water for 3 minutes, then transfer to ice water.
When cooled remove the shell and skewers. Make a slit in the underside of the shrimp and cut through almost to the top but not completely. Remove the dark vein.
Moisten your hands with a mixture of 1 cup water and 2 tablespoon vinegar. Take a 1 1/2 tablespoons of the sushi rice and form into a rectangular block about 2 inches long with rounded edges and sides.
Scoop up a tiny amount of Wasabe horseradish with the tip of your finger and spread it on the inside of the shrimp.
Place the shaped rice on top of the Wasabe and press gently.
Press into the shrimp, but make sure it holds its shape. Enjoy!
Sushi rice is more than just cooked rice—it’s a careful balance of texture, seasoning, and technique. This recipe gives you the classic Japanese method used in sushi restaurants.
Wash the rice and rinse thoroughly.
Add 3 cups of water and cook in a rice cooker.
Mix together the rice vinegar, sugar and salt; cook over a medium heat until sugar has dissolved.
Allow to cool.
Put the cooked rice into a large mixing bowl; then pour the
vinegar sauce over the hot rice and mix. Enjoy!
Rinse rice in cold water, gently rubbing until water becomes almost clear.
Soak rinsed rice for 25–30 minutes.
Cook rice (pot or rice cooker). Add kombu on top if using.
Make sushi seasoning:
Heat vinegar, sugar, and salt until dissolved (do not boil).
Season & cool:
Transfer hot rice to a wide bowl, drizzle seasoning, and fold gently using a cutting motion. Fan while mixing until rice reaches room temperature.
Correct sushi rice should be sticky, glossy, seasoned, and warm—not hot or cold.
🍣 Rolling Vegetarian Sushi (Maki Style)
Place a bamboo mat on a table and lay a nori sheet shiny-side down.
Wet hands in vinegar-water.
Spread a thin layer of rice over ⅔ of the sheet, leaving top edge empty.
Arrange chosen fillings horizontally, near the bottom.
Lift the mat from bottom edge and roll tightly but gently, forming a cylinder.
Seal edge with a dab of water.
Slice with sharp wet knife into 6–8 pieces.
🌱 Suggested Flavor Combinations
1️⃣ Fresh & Light
Cucumber + avocado + sesame seeds
2️⃣ Japanese-Style Veggie Medley
Spinach + pickled radish + shiitake + sesame oil drop
3️⃣ Sweet & Savory
Roasted sweet potato + creamy mayo
4️⃣ Protein-Packed
Pan-fried tofu + carrot + avocado
5️⃣ Spicy Roll
Avocado + cucumber + sriracha-mayo drizzle
🍱 Optional Elevations
Sprinkle black or white sesame seeds on top
Roll inside-out (uramaki) and coat rice with sesame or crushed seaweed
In a suitably sized mixing bowl, combine the rice vinegar with the sesame oil.
Add the cucumber strips, stirring gently, and allow to marinate for about 4 hours.
Remove from the marinade and drain.
With a blender, whip the sweet potatoes until they are smooth and creamy.
Lay a piece of plastic wrap on a flat surface.
Place half a cup of rice on the plastic wrap and press to the size of a sheet of non.
Place a sheet of non on top of rice, and then spread ¼ cup of blended sweet potatoes on non and sprinkle with sesame seeds.
Place ¼ cup cucumber strips in the middle.
Roll up from the outside and dampen the edge to seal (the rice will be on the outside of the roll).
Allow to chill for at least 3 hours before slicing.
Slice with a damp knife into half-inch thick slices. Serve cold. Enjoy it!
Bowl of water with a splash of vinegar (to prevent sticking)
🍚 How to Prepare Authentic Sushi Rice
Rinse the rice
Place rice in a bowl and rinse with cold water, gently rubbing grains until water turns cloudy.
Drain and repeat 3–5 times until water is almost clear.
Soak the rice
After rinsing, soak in fresh water for 30 minutes. This ensures proper texture.
Cook the rice
Cook using a rice cooker or pot. Add kombu if you want traditional umami flavor.
Once done, remove kombu and fluff gently.
Make sushi vinegar (sushizu)
Warm vinegar, sugar, and salt in a small pan until dissolved (do not boil).
Let cool completely.
Season the rice
Spread hot rice into a large shallow bowl or hangiri (wooden tub).
Pour sushi vinegar over and use cutting + fanning motion with a rice paddle to mix without crushing.
Allow to cool to room temperature, not cold and not hot — perfect sushi requires this.
🍣 How to Roll Sushi (Maki Sushi)
Lay the bamboo mat on a flat surface and put a sheet of nori shiny-side down.
Wet your fingers lightly with vinegar water.
Spread a thin, even layer of rice over 2/3 of the nori, leaving the top edge empty for sealing.
Add fillings horizontally 1 inch from the bottom edge — don’t overfill.
Lift the mat and begin rolling forward, using fingers to keep fillings in place.
Press gently to form a firm but not crushed cylinder.
Moisten the edge of nori to seal the roll.
Use a wet, sharp knife to slice cleanly into 6–8 pieces.
🍱 Serving Style
Serve with:
Soy sauce (dip fish-side, not rice-side)
Wasabi (mix into soy if preferred)
Pickled ginger (cleanse your palate between pieces)
Optional: sesame seeds or tobiko (fish roe) topping
Rice texture is more important than fancy fillings.
Keep rice covered to prevent drying.
Don’t press too hard when rolling; sushi should be airy.
Sharpen your knife for clean cuts.
Work in a cool, clean environment.
Optional Add-Ons
Spicy mayo: mix Japanese mayo + sriracha
Eel sauce: sweet soy glaze for rich rolls
Tempura bits for crunch
Cream cheese (American style, not traditional Japane
Ingredients:
Cooked octopus.
Cooked prawns.
Raw tuna.
Salmon.
Salmon caviar.
Japanese sticky rice.
Lava seaweed.
Wasabi.
Asparagus.
Shiitake mushrooms.
INSTRUCTIONS
Pour the cooked rice into a tray.
Finely slice the tuna and salmon.
Put the seaweed onto a sushi mat and press rice down onto it.
Slice the mushrooms and the pieces of asparagus and lay along the rice.
Add the wasabi.
Roll the sushi and cut into slices. And the Sushi recipe is ready to serve with salmon caviar, wasabi and soy. Enjoy it ! californian-sushi-roll-recipe.
While many individuals turn to restaurants and grocery stores for their preferred fresh-made rolls, preparing sushi at home is actually quite simple. I am confident that you already possess many of the necessary ingredients in your refrigerator, freezer, and pantry.
I typically purchase my fresh sushi from Heinen’s, particularly on Wednesdays when it is offered at a discount. I enjoy observing the skilled sushi chefs as they meticulously craft each roll behind the counter, knowing that every package I bring home is as fresh as possible. Moreover, the $6 price is unbeatable!
Nevertheless, when I find myself with a bit more time, I opt to make sushi at home using high-quality ingredients from Heinen’s. It is surprisingly straightforward to accomplish. You don’t even require a bamboo mat!
For this specific roll, fresh nori wraps encase Heinen’s organic cooked white rice. I always keep a few packages of this rice readily available for a quick addition to meals. All you need to do is microwave it for 90 seconds for a convenient side dish or a vital component of an authentic sushi roll.
The filling of this roll consists of Heinen’s frozen ahi tuna. Caught in the wild, responsibly sourced, and quickly frozen to maintain freshness, Heinen’s entire range of frozen seafood is the highest quality I have encountered in a grocery store. Once thawed, you would never suspect it had been frozen initially. Combined with cucumbers and avocado, and wrapped in the nori and rice exterior using parchment paper, all that remains is to slice and savor!
This recipe is highly customizable, so if you have specific fillings in mind, feel free to substitute them. However, every sushi roll requires a dipping sauce. I suggest keeping it simple and traditional with soy sauce, wasabi, or sriracha mayo.
Slice the tuna into one-inch by two-inch rectangles, about a quarter-inch thick.
Take a small amount of the sushi rice and cradle it in your right hand at the base of your finger.
Using your hands, take the rice and form a rectangular shape to match the tuna slices.
Spread Wasabi horseradish on the slice of tuna.
Place the rice block on top, and press gently to shape the sushi.
Serve as desired. Enjoy!
This Kani Sushi is incredibly simple to prepare, making it ideal for an enjoyable sushi evening at home! It features a delightful mix of creamy spicy imitation crab, avocado, and fresh cucumber. With my straightforward step-by-step instructions, anyone can create it!
A piece of kani sushi being lifted by chopsticks.
If you are a sushi enthusiast, you will absolutely adore this Kani Sushi recipe. Utilizing basic and budget-friendly ingredients, it is not only delicious but also enjoyable to prepare, all without the use of raw fish. Crafting your own sushi may seem somewhat daunting, but I have provided an easy step-by-step breakdown to assist you. You do not need to be a sushi expert to create delectable homemade sushi. Keep in mind that I am not a professional sushi chef myself, but I thoroughly enjoy the process and the opportunity to experiment. As with many skills, practice leads to perfection, so simply enjoy the experience!
I have always been intrigued by Japanese culture and cuisine, and sushi holds a special place in my heart. I particularly admire the exquisite details in its presentation. Besides Persian and Italian cuisines, Japanese food is certainly among my top five favorites. Since 2017, I have been transitioning to a predominantly plant-based and vegetarian diet. Nevertheless, I still occasionally indulge in seafood, including sushi, and I love to experiment in my kitchen.
You must also try some of my other Japanese-inspired recipes, such as shrimp tempura rolls, spicy tuna crispy rice, and spicy kani salad.
This kani sushi recipe draws inspiration from the well-known California roll, which is extremely popular in numerous sushi restaurants. Instead of merely using plain imitation crab sticks, I have enhanced the kani with a creamy spicy mayo dressing that pairs wonderfully with the sweetness of the crab. It is then layered with avocado slices and cucumber strips. Essentially, it combines the flavors of the beloved spicy crab salad into a kani roll!
The term Kani translates to "crab" in Japanese, leading to numerous variations of sushi rolls. It is typically prepared using surimi, which is imitation crab meat derived from processed white fish, most commonly Alaska pollock. This imitation crab is flavored, colored, and shaped to mimic more expensive seafood options such as crab, lobster, and shrimp.
Reasons to appreciate this recipe:
Simple to prepare: The recipe includes an easy step-by-step guide to assist you throughout the process.
Cost-effective: The ingredients are affordable and can be found in most grocery stores, making it significantly cheaper than purchasing sushi from a store.
Family-friendly: This dish is ideal for picky eaters, children, and those who prefer not to consume raw fish.
Delicious and enjoyable! A homemade sushi night is a delightful experience with friends and family, and even children will enjoy participating.
Kani Sushi pieces garnished with black sesame.
What is Kani Sushi?
Kani sushi literally means "crab sushi" in Japanese, as the term Kani or Kanikama translates to crab. However, this does not necessarily imply that it always contains real crab meat.
In most cases, Kani sushi is made with imitation crab meat, also referred to as surimi or crabsticks. This allows for the creation of various types of kani rolls, including kani maki (standard sushi rolls), kani uramaki (inside-out rolls), kani nigiri (small portions of rice topped with kani), or kani hand rolls.
You can also add extra toppings and ingredients to create popular rolls such as a California roll or a spicy kani roll (like the one in this recipe), which is a spicy crab roll made by shredding and seasoning the imitation crab.
Ingredients and Substitutions:
Sushi rice is crucial for achieving the best texture when making sushi. It is a type of Japanese rice available at Asian markets and most grocery stores.
Imitation crab sticks, also known as surimi, form the base of the "kani" mixture. They provide a delightful crab-like flavor and texture, being processed white fish, typically Alaska pollock, which does not have a strong fishy taste.
Kewpie mayo is a Japanese mayonnaise known for its rich and creamy texture. While regular mayonnaise can be used, Kewpie mayo will impart a more authentic flavor.
Make it spicy kani sushi, which tastes delightful with its sweet and creamy fillings. You can adjust the quantity to suit your taste or even leave it out entirely.
Avocado and cucumber sticks contribute a creamy texture, freshness, and crunch. Alternatively, you may use carrot sticks, lettuce, or sliced mango.
Nori seaweed sheets are used to wrap the sushi rolls; you can find them in the Asian section of your grocery store.
Rice seasoning consists of rice vinegar, sugar, and salt, which impart a unique flavor to the cooked sushi rice. Pre-made sushi rice seasoning or sushi vinegar is also available for purchase.
Sesame seeds provide a decorative element to the uramaki roll, along with a subtle nutty flavor and crunch.
Kani sushi roll is placed on a mat before being rolled.
How to Prepare Kani Sushi
Sushi night has become more thrilling! Create this Kani Sushi at home by following my step-by-step guide below.
Cooking Sushi Rice
Instructions for cooking sushi rice:
Rinse the sushi rice in a small pot until the water is nearly clear. Add 1 ¼ cups of water and cook over medium-high heat. Once the water begins to boil, cover with a lid and reduce the heat to low for 15 to 20 minutes.
After cooking, remove from heat, keeping the lid on, and let it steam for 5 to 10 minutes.
Prepare the rice seasoning by combining rice vinegar, sugar, and salt in a small pot. Heat on the stove for a few minutes until warmed and the sugar has dissolved.
Transfer the rice to a large bowl and pour the rice seasoning over it. Gently fold the rice using a wooden paddle to mix. Avoid over-mixing, as this will result in mushy rice.
Preparing the Filling
Cut the surimi into thin strips.
Combine it in a bowl with kewpie mayo and sriracha, stirring to mix. Slice the cucumber and avocado into thin strips.
Making Kani Sushi Rolls
Set up your workstation by wrapping the bamboo mat in plastic wrap, having a small bowl of water, a sharp knife, and a clean towel ready. Cut a sheet of nori seaweed in half and place it shiny side down on the bamboo mat.
Wet your hands and spread a thin layer of sushi rice evenly over the nori sheet, leaving a small border at the top edge.
To create a uramaki roll (inside-out roll), sprinkle sesame seeds over the rice and gently press them into the rice. Flip the nori sheet.
The rice is currently positioned face down on the mat.
Begin by placing some spicy kani in a horizontal line across the center, followed by slices of avocado and strips of cucumber. A helpful tip is to avoid overfilling it, despite the temptation.
Lift the edge of the bamboo mat closest to you and fold it over the filling. Use your fingertips to tuck in the filling and roll it forward. Apply gentle yet firm pressure to shape it into a cylinder.
Once rolled, moisten the top edge of the nori with wet fingers to seal the roll.
To cut the roll, dip a knife in a bowl of water and slice it on a chopping board. I find that the most effective method is to cut the roll in half, then divide each half into two again, resulting in 8 pieces. Ensure to wipe the knife with a clean towel after each cut and wet it again before slicing. Repeat these steps to prepare the remaining rolls.
Kani Sushi, cut into pieces, is served on a platter.
Tips and Tricks
Thoroughly rinse the sushi rice to eliminate excess starch, which will help achieve fluffy, separate grains.
Utilize a wooden paddle or spatula to gently incorporate the vinegar mixture into the rice using a folding and cutting technique. Avoid over-mixing to prevent mushy rice.
Wet your hands prior to spreading sushi rice on the nori sheet to prevent the rice from sticking to your fingers.
Refrain from overfilling the nori sheets with the kani mixture and fillings, as this will complicate the rolling process—refer to the 'how to make' section above for detailed rolling steps and photos.
Before cutting the kani rolls, dip a sharp knife in water and wipe it clean after each cut to achieve cleaner slices.
Storage Instructions
Store any leftover kani sushi in an airtight container in the refrigerator for up to 2 days.
Do not reheat; it is advisable to let it sit out of the fridge for 10 minutes before consuming to ensure the rice is not too cold or hard.
FAQs
What does kani mean in sushi?
Kani is the Japanese word for crab; however, in the context of sushi, it generally does not refer to actual crab. Instead, it usually denotes imitation crab meat, commonly known as surimi. The kani is produced from processed white fish, predominantly Alaska pollock.
Is kani pre-cooked?
Indeed, both imitation crab and surimi are pre-cooked and ready to eat when they are produced. They are not raw fish.
What constitutes a kani roll?
A kani roll is essentially a sushi roll featuring crab. While it can consist solely of imitation crab meat, additional ingredients such as avocado, cucumber, or carrots, along with a spicy mayo dressing, can be included to create a spicy kani roll.
Is a bamboo sushi mat necessary?
No, it is not essential; however, using one can facilitate the shaping and rolling of sushi rolls more easily and uniformly.
Piece of kani sushi ready to be dipped in soy sauce.
I enjoy seeing your culinary creations and adaptations, so please remember to rate the recipe, leave a comment, and share your Kani Sushi (Spicy Crab Roll) photo on Instagram so I can spread the love!
With a fork, mash the boiled potatoes with a fork. Add the mustard oil, vinegar, mustard, salt and wasabi. Set aside and allow to cool. Roll out the potatoes into appropriately sized pieces; placing a craytish tail on top of each piece. Serve warm. The Sushi Recipe is ready to serve.....great ! japanese-sushi-recipe
Slice the fish of your choice into bite sized pieces.
Place a small amount of wasabi on one side of the fish.
Moisten your hands with water and place a small ball of sushi
rice in your palm.
Firmly press the fish (wasabi facing down) onto the rice. Use
your hands to shape it into an oblong.
Dip in soy sauce, and enjoy Nigiri (Finger) Sushi recipe !!!
Mix the vinegar and the sugar in a saucepan and bring to a boil.
Cook until sugar has dissolved completely; remove from heat.
Stir 2 tablespoons of the sugar/vinegar combination into the cooked rice.
Stir the sesame seeds into the rice.
Press pickled rice into a square.
Cut rice into squares.
Press each square so that rice clings, and dab some wasabi paste on each square.
Press some crab meat, golden caviar, and avocado on each of the rice square. The sushi recipe is ready...enjoy it !
Slice the pickled radish into a thin strip.
Slice the raw fresh salmon in to a slightly thicker strip and place with the soy sauce and sugar.
Drain; then coast with Wasabi paste.
Position the nori seaweed sheets on the surface you intend on eating from, and place the sushi rice on the seaweed.
Place one strip of salmon and one strip radish in the centre and roll to form sushi.
Slice and serve with pickled ginger. Enjoy!
