Crab Stick (kani) Recipe

Cook the Sushi Rice

Rinse 1 cup of sushi rice under cold water until the water runs clear. In a rice cooker, combine the rice with 1.25 cups of water. Cook according to the rice cooker instructions until the rice is tender and sticky.

Season the Rice

Once the rice is cooked, transfer it to a large bowl. Mix 2 tablespoons of rice vinegar, 1 teaspoon of sugar, and 1 teaspoon of salt in a separate bowl until dissolved. Pour this mixture over the warm rice and fold gently to combine. Let the rice cool to room temperature.

Prepare the Vegetables

While the rice is cooling, wash and slice the cucumber and avocado into thin strips.

Assemble the Kani

Place a sheet of nori on a bamboo sushi mat, shiny side down. Wet your hands to prevent sticking, then take a handful of the cooled sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top. Lay down several crab sticks, cucumber strips, and avocado strips across the center of the rice.

Roll the Sushi

Using the bamboo mat, carefully roll the sushi away from you, pressing gently but firmly to create a tight roll. Use a bit of water on the edge of the nori to seal the roll.

Slice the Roll

With a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts for cleaner slices.

Garnish and Enjoy

Arrange the sliced kani on a serving platter. Serve with soy sauce, wasabi, and pickled ginger on the side for dipping.