Crayfish Sushi recipe






Crayfish Sushi recipe

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.
I
f 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.
Sriracha chili sauce adds a kick of heat.

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.

More Asian Recipes
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!

OTHER RECIPES


Ingredients:
Instructions:

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

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Smoked salmon and avocado sushi



 Smoked salmon and avocado sushi

This fusion-style sushi roll combines the silky richness of avocado with the deep umami of smoked salmon. Unlike raw-salmon rolls, this version uses cured/smoked fish, making it both flavorful and beginner-friendly.

⭐ Ingredients (Makes 4 Rolls / 24–32 Pieces)

For the Sushi Rice

For the Filling

  • 8 oz (225 g) smoked salmon slices

  • 1–2 ripe avocados, sliced lengthwise

  • 1 small cucumber, julienned (remove seeds for crispness)

  • 2–3 tbsp Japanese mayonnaise (optional but adds creaminess)

  • 1 tsp lemon juice (prevents avocado browning)

For Rolling

  • 4 sheets toasted nori (seaweed)

  • Sesame seeds (black or white)

  • Bamboo sushi mat

  • Bowl of vinegar-water for dipping hands

For Serving

🍚 STEP 1 — Prepare Perfect Sushi Rice

  1. Rinse rice 3–5 times until the water is nearly clear.

  2. Cook rice in rice cooker or stovetop with measured water.

  3. Mix vinegar, sugar, and salt until dissolved.

  4. Spread hot rice in a wide bowl and pour the seasoning evenly over it.

  5. Fold gently and fan to cool, until rice becomes glossy and slightly sticky.

High-Value Tip:
Sushi rice should be warm—not hot, not cold—for ideal texture and shaping.

🍣 STEP 2 — Prep the Smoked Salmon and Vegetables

Smoked Salmon:

  • Separate slices carefully to avoid tearing.

  • Cut into long strips for easy rolling.

Avocado:

  • Slice just before use.

  • Toss slices lightly with lemon juice to keep them vibrant.

Cucumber:

  • Core, then julienne into crisp strips.

🌯 STEP 3 — Assemble the Smoked Salmon & Avocado Rolls

Classic Maki Roll (Nori Outside)

  1. Place nori shiny-side down on the sushi mat.

  2. Wet your fingers and spread a thin, even layer of rice across the sheet, leaving a 1-inch border at the top.

  3. Arrange smoked salmon, avocado slices, and cucumber horizontally across the center.

  4. Add a thin line of Japanese mayo if desired.

  5. Roll tightly from the bottom upward, using the mat to compress gently.

  6. Moisten the top border to seal the roll.

Inside-Out Roll (Uramaki, Rice Outside)

  1. Spread rice over the nori, then sprinkle sesame seeds.

  2. Flip the sheet so rice faces downward.

  3. Add smoked salmon, avocado, and cucumber to the center.

  4. Roll tightly, using the mat wrapped in plastic wrap to avoid sticking.

High-Value Technique:
Use slightly less rice for tighter, cleaner rolls with beautifully defined cross-sections.

🔪 STEP 4 — Cutting the Sushi

  • Dip a sharp knife in warm water before each cut.

  • Slice the roll in half, then into 6–8 equal pieces.

  • Clean the blade between cuts for perfect, professional edges.

🍱 STEP 5 — Plate and Serve Like a Chef

  • Arrange rolls on a slate or white platter for contrast.

  • Add a sprinkle of sesame seeds or microgreens.

  • Serve with soy sauce, ginger, and wasabi.

  • Optional: Drizzle thin lines of spicy mayo for a modern touch.

💡 HIGH-VALUE CHEF TIPS & VARIATIONS

Flavor Enhancements

  • Add thin strips of cream cheese for a smoked-salmon–bagel vibe.

  • Brush the roll with a tiny bit of ponzu before cutting for brightness.

  • Add thinly sliced red onion for Scandinavian-style flavor.

Premium Variants

  • Use cold-smoked salmon for silkier texture; use hot-smoked salmon for richer, flakier bites.

  • Add tobiko or masago for color and crunch.

Healthy Version

  • Substitute brown sushi rice.

  • Add fresh greens like spinach or micro shiso.

Presentation Ideas

  • Top rolls with extra smoked salmon “roses.”

  • Add a drizzle of yuzu aioli.

  • Serve with a side cucumber salad for freshness.

OTHER RECIPES



Ingredients
 
  • 250g of sushi rice
  • 2 tbsp of rice vinegar
  • 1 tsp caster sugar
  • 4 sheets of nori seaweed, square
  • 1/4 cucumber, sliced into thin strips
  • 1 handful of coriander leaves
  • 1/2 avocado, small and ripe, thinly sliced
  • 4 tbsp of mascarpone
  • 200g of smoked salmon
TO SERVE
  • 2 tsp wasabi paste
  • 3 tbsp of soy sauce

Method
 
1 Place the rice in large bowl. Cover with cold water and wash the rice, swishing it with your hands until the water is cloudy. Drain the water and repeat until the water is almost clear – probably about 4–5 changes of water
image

2 Once the water is almost clear, drain and add 285ml water to the pan. Sprinkle in a little salt, put the lid on and bring to the boil. Once the water is boiling, turn the heat down to the lowest level and cook for 10 minutes, then remove from the heat and leave to stand. Leave the lid on for another 10 minutes before removing the lid

3 While the rice cooks, stir together the rice wine vinegar and caster sugar until the sugar dissolves. Fluff the cooked rice and turn out into a large bowl. Cool for a moment before stirring through the sushi vinegar

4 Start with your bamboo mat. Lay a square of cling film on top of the mat and place a sheet of nori on top of the cling film. With dampened fingers press roughly 1/4 of the rice over two thirds of the nori leaving about 2cm strip uncovered. Turn over so the nori sheet is rice-side down

5 Spread a little mascarpone in a line at the base of the nori at the end that isn't covered in rice on the other side. Top with a line of avocado, cucumber and coriander
image

6 Dampen the nori that isn’t covered in rice and roll over the filling, then roll further to form a tube, pressing together well using the bamboo mat
image

7 Sit the sushi roll on your counter and spread the surface with a little mascarpone (to ensure the smoked salmon will attach). Lay over the salmon and gently flatten to the side of the sticky rice with your hands
image

8 Cut into roughly 2cm rounds using a very sharp knife. Sprinkle with nigella seeds and serve, alongside a little soy and wasabi. Cool. Enjoy the  Smoked salmon and avocado sushi recipes !!!

 Smoked salmon and avocado sushi Video :







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Sushi Pancakes recipe


Sushi Pancakes recipe

A stunning layered dish using thin savory pancakes as “wrappers” and stacked sushi fillings between them. Think of it as sushi meets mille-crêpe, with clean Japanese flavors and artistic presentation.

⭐ Ingredients (Serves 4)

For the Sushi Pancakes (Savory Crêpes)

  • 1 cup all-purpose flour

  • 1 ¼ cups water

  • 1 egg

  • 1 tbsp soy sauce

  • 1 tsp sesame oil

  • ½ tsp salt

  • ½ tsp sugar

  • 1 tsp vegetable oil (for cooking)

For the Sushi Rice Layer

For the Fillings

Choose your sushi-style ingredients:

Option A — Salmon Version

Option B — California Roll Version

  • Shredded imitation crab or real crab

  • Diced cucumber

  • Diced avocado

  • Japanese mayo

  • Pinch of salt

Option C — Vegetarian

  • Diced avocado

  • Grated carrots

  • Thin sliced cucumber

  • Pickled radish (takuan)

  • A touch of mayo or ponzu

For Garnish

🍳 STEP 1 — Make the Savory Sushi Pancakes

  1. In a bowl, whisk flour, water, egg, soy sauce, sesame oil, salt, and sugar.

  2. Batter should be thin like crêpe batter. Add water if needed.

  3. Heat a nonstick pan over medium-low heat and lightly oil it.

  4. Pour ¼ cup batter and swirl to make a thin pancake.

  5. Cook 1 minute per side until flexible but not crispy.

  6. Make 6–8 pancakes and stack with parchment between them.

High-Value Tip:
Keep pancakes soft — flexibility is key for layering.

🍚 STEP 2 — Season the Sushi Rice

  1. Combine warm cooked rice with vinegar, sugar, and salt.

  2. Gently fold to avoid smashing grains.

  3. Mix in sesame seeds.

Rice should be slightly warm, sticky, and glossy.

🍣 STEP 3 — Prepare the Filling

For salmon or crab fillings:

  • Mix filling with Japanese mayo, soy sauce, and lemon (for brightness).

For vegetarian fillings:

  • Keep ingredients crisp and fresh; do not over-moisten them.

🥞 STEP 4 — Assemble the Sushi Pancake Stack

Option 1 — Layered Stack (Mille-Crêpe Style)

  1. Place one pancake on a plate.

  2. Add thin layer of sushi rice.

  3. Add thin layer of filling (salmon, crab, or veggie).

  4. Add another pancake.

  5. Repeat until 4–5 layers tall.

  6. Top with nori strips, scallions, and sesame seeds.

Option 2 — Rolled Sushi Pancakes

  1. Spread a thin layer of sushi rice on the pancake.

  2. Add filling in a horizontal line.

  3. Roll tightly like a sushi roll.

  4. Slice into bite-size pieces.

Option 3 — Mini Stacks (Appetizer Style)

  • Cut pancakes into circles using a cookie cutter.

  • Stack bite-sized layers for elegant party bites.

🔪 STEP 5 — Cutting & Presentation

  • For stacks: chill 10–15 minutes to firm before slicing.

  • Use a sharp wet knife for ultra-clean cuts.

  • Plate with precision:

    • Drizzle soy sauce or spicy mayo in thin lines

    • Add microgreens or radish slices for color

    • Serve pickled ginger and wasabi on the side

💡 HIGH-VALUE CHEF TIPS

  • Texture Balance: Soft pancake → sticky rice → creamy filling → crisp veggies.

  • Flavor Boost: Brush pancakes lightly with ponzu before assembling.

  • Color Play: Use avocado, carrots, salmon, cucumber, and black sesame for visual contrast.

  • Fusion Flair: Add thin furikake layers for added umami and crunch.

  • Customize Layers: Alternate salmon and crab fillings for a dramatic cross-section.


OTHER RECIPES

Ingredients:
  • 4 eggs.
  • 2 tablespoons of water.
  • ½ teaspoon of salt.
  • 1 tablespoon of vegetable oil.
Directions:

Beat the eggs with the water and salt.
Cook on a low heat in a lightly oiled pan to make 8-9 (thin) pancakes.
Eat with a range of Sushi. Enjoy!




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Nigiri (Finger) Sushi recipe



Nigiri (Finger) Sushi recipe 

Nigiri sushi is a hand-formed pillow of seasoned rice topped with pristine slices of raw fish. This recipe focuses on technique, texture, and authenticity.

⭐ Ingredients (Makes ~20 Nigiri Pieces)

For the Sushi Rice (Shari)

For the Toppings (Netá)

Choose any combination below; all must be sushi-grade:

  • Fresh salmon fillet, thinly sliced

  • Tuna (maguro), thinly sliced

  • Yellowtail (hamachi)

  • Shrimp (ebi) — cooked and butterflied

  • Snapper (tai)

  • Unagi (eel, cooked & sauced)

  • Tamago (Japanese sweet omelette)

For Assembly

🍚 STEP 1 — Prepare Authentic Sushi Rice (Shari)

  1. Rinse the rice several times until water is almost clear.

  2. Combine rice, water, and kombu (optional) in a rice cooker; remove kombu after cooking.

  3. Mix rice vinegar, sugar, and salt until dissolved.

  4. Spread hot rice into a bowl or wooden hangiri.

  5. Pour vinegar mixture evenly over rice.

  6. Fold, don’t smash. Use a rice paddle to gently slice and turn the grains while fanning.

  7. Allow rice to cool to body temperature (warm, not cold).

High-Value Notes:

  • Temperature is critical: rice should feel like warm skin.

  • Moist but not sticky; grains should stay separate when pressed.

🔪 STEP 2 — Prepare Nigiri Fish Slices (Sashimi Cuts)

General Rules:

  • Use a long, sharp knife (yanagiba style preferred).

  • Cut fish at a 45° angle against the grain.

  • Aim for slices 2–3 inches long, 1 inch wide, and about ¼ inch thick.

  • Each slice should drape gracefully over the rice.

Species-Specific Tips:

  • Salmon: slice slightly thicker for buttery texture.

  • Tuna: long, clean pull-cuts for shiny surface.

  • Snapper: score the surface lightly for tenderness.

  • Shrimp: boil 2–3 minutes, chill in ice bath, then butterfly.

🫳 STEP 3 — Forming the Nigiri (Te-shigoto Technique)

This is where nigiri becomes art.

  1. Moisten hands with vinegar-water (“tezu”).

  2. Take a small amount of rice (about 20 g or 2–3 tsp).

  3. Gently form it into an oblong shape with rounded edges — firm but airy.

  4. Place the slice of fish on your fingertips (shiny side down).

  5. Dab a tiny bit of wasabi in the center of the fish.

  6. Place your rice ball onto the fish.

  7. Turn the structure upside down so the fish is on top.

  8. With three fingers, shape the nigiri:

    • Press lightly on the center.

    • Press the sides to form clean edges.

    • Don’t mash — the rice should remain fluffy.

Professional Goal:
Nigiri should hold together when picked up, but fall apart in the mouth.

🍱 STEP 4 — Presentation & Serving

  • Arrange nigiri neatly in a row or slight curve for elegance.

  • Brush the fish lightly with nikiri glaze (soy + mirin + dashi) for shine.

  • Serve with wasabi, soy sauce, and pickled ginger.

  • Keep chilled fish on ice until assembly.

💡 HIGH-VALUE TIPS & EXPERT INSIGHTS

Rice Matters More Than Fish

Perfect nigiri relies on rice temperature, seasoning, and shaping precision.

Freshness Is Everything

Only use certified sushi-grade seafood from a trusted supplier.

Balanced Bite

Each nigiri should have:

  • 70% rice

  • 30% fish

  • A very thin line of wasabi

  • No excess soy sauce (just a light dip on the fish side only)

Optional Enhancements

  • Add a belt of nori for toppings like tamago or unagi.

  • Brush with yuzu kosho sauce for citrus-spicy aroma.

  • Top with thin scallion threads or microgreens for modern plating.


OTHER RECIPES


Ingredients:
  • Fish of your choice.
  • Wasabi.
  • Sushi Rice.
  • Soy sauce.
Directions: 

 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 !!!




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