Nigiri Kani Kama Recipe
Make Nigiri Kani Kama Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice
Kani Kama Topping
Assembly
Method
Prepare Sushi Rice
- 1
Rinse the Rice
In a fine mesh strainer, rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- 2
Cook the Rice
Combine the rinsed rice and water in a rice cooker. Cook according to the rice cooker's instructions. If using a pot, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- 3
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
Prepare Kani Kama Topping
- 4
Mix Kani Kama
In a mixing bowl, shred the kani kama into bite-sized pieces. Add mayonnaise, Sriracha sauce, and finely chopped green onions. Mix well until fully combined.
- 5
Add Optional Ingredients
If desired, sprinkle sesame seeds into the kani kama mixture and mix again. Set aside.
Assemble Nigiri
- 6
Shape the Sushi Rice
Wet your hands with water to prevent sticking. Grab a small amount of sushi rice (about 2 tablespoons) and mold it into an oval shape.
- 7
Top with Kani Kama
Place a spoonful of the kani kama mixture on top of the shaped rice. Press gently to secure the topping.
- 8
Prepare Nori and Serve
Cut the nori sheets into strips. You can wrap a strip around the nigiri or serve it alongside. Serve the nigiri with soy sauce for dipping.
