Kani Naruto Recipe

Prepare rice

If using cooked sushi rice, fold in the seasoned rice vinegar (1 tbs) while rice is warm. Spread rice on a plate to cool slightly to room temperature.

Prepare crab filling

Shred or flake the crab sticks (about 6 pieces). In a small bowl, gently mix the shredded crab with 1 tsp mayonnaise and 1/2 tsp ponzu to taste. Set aside.

Prep avocado and cucumber: slice the half avocado into 4 long thin sticks (about 1/4" thick). Cut the 1/4 cucumber into 4 matchstick-length sticks, about same length as avocado. If using a half nori sheet for structure, cut to the same length as your filling strips.

Assemble the four interior rolls: on a clean work surface place a small strip (about 2 tbsp) of sushi rice (lightly moisten hands to prevent sticking) and press into a compact log about 3–3.5 inches long. Lay 1 strip avocado, 1 strip cucumber, and a portion of crab mixture along the top of each rice log. If using nori, wrap it around the rice and fillings to hold together. Repeat to make four rice logs.

Prepare cucumber ribbons: Trim the cucumber ends. Using a very sharp knife or mandoline, slice the cucumber lengthwise into very thin long sheets (aim for translucent ribbons). If the cucumber has a thick seedy center, remove seeds first by scooping with a spoon so ribbons are flexible.

Lightly salt the cucumber ribbons: lay ribbons in a single layer on paper towels and sprinkle with 1/2 tsp salt. Let sit 3–5 minutes to draw out excess water, then blot dry with fresh paper towels so ribbons are pliable and not watery.

Wrap the logs: place one rice-filling log at the edge of a cucumber ribbon. Tuck and roll the ribbon tightly around the log, overlapping slightly. If a single ribbon is not long enough, overlap two ribbons. Repeat for all four logs to create four wrapped rolls (kani naruto). Trim ends to neaten with a sharp knife.

Plate and sauce: place the four wrapped rolls on a serving plate. Spoon remaining ponzu (about 2 tbs) lightly over each roll or serve on the side for dipping.

Garnish: top each roll with a small pinch (about 1/4 tsp) of tobiko or masago, a sprinkle of toasted sesame seeds, and a few thinly sliced scallions. If desired, drizzle a very small amount of mayo mixed with a few drops of ponzu in a thin line for visual contrast.

Serve immediately: kani naruto is best served fresh so the cucumber remains crisp. Provide extra ponzu on the side for dipping.