Sashimi Kani Kama recipe served on a plate, by Pekin the Chef
Aug 04 2026
Restaurants›Kemuri›Sashimi Kani Kama Recipe

Sashimi Kani Kama Recipe

Inspired by Kemuri
Time30m
Serves2

Make Sashimi Kani Kama Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Sauce

Garnish

Method

Preparation

  1. 1

    Prepare the Kani Kama

    Using your hands, gently shred the kani kama into bite-sized pieces and set aside.

  2. 2

    Slice the Vegetables

    Wash the cucumber and avocado. Thinly slice the cucumber into rounds and cut the avocado in half, removing the pit, and slice it into thin strips.

  3. 3

    Prepare the Nori

    Cut the nori sheets into halves or quarters depending on your preferred size for serving.

Sauce Preparation

  1. 4

    Mix the Sauce

    In a small bowl, combine soy sauce, wasabi, sesame oil, and rice vinegar. Stir until well blended.

Assembly

  1. 5

    Assemble the Sashimi

    On a serving plate, arrange the shredded kani kama, cucumber slices, and avocado strips. Use the nori sheets to wrap the fillings as desired.

  2. 6

    Garnish

    Sprinkle chopped chives and sesame seeds over the assembled sashimi for added flavor and presentation.

  3. 7

    Serve with Sauce

    Serve the sashimi kani kama with the prepared sauce on the side for dipping.

More from Kemuri