Kani Salmon Recipe

Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Drain for 15 minutes.

Combine the rinsed rice and 1.8 cups water in a rice cooker or small pot. Cook according to rice cooker instructions or bring to a boil, then reduce to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

While rice cooks, warm the rice vinegar, sugar and salt in a small saucepan over low heat just until sugar dissolves (do not boil). Cool slightly.

Transfer cooked rice to a large shallow bowl or hangiri. Gently fold in the vinegar mixture with a rice paddle or wooden spoon using a cutting motion to avoid smashing grains. Fan the rice or let it sit uncovered briefly to bring it to near room temperature (slightly warm).

Prepare the kani: shred each imitation crab stick into thin strands with a fork or knife. Place in a small bowl.

In the bowl with shredded crab, add 2 tablespoon mayonnaise, the sesame oil, sliced scallions, and sriracha. Mix gently until combined. This is the kani filling.

Prepare the salmon: very thinly slice the fresh salmon across the grain. If you prefer a dressed topping, mix 1 tablespoon mayonnaise with 0.5 tsp sriracha to make a spicy mayo and toss half the salmon slices lightly, reserving remaining salmon plain for layering.

Prepare work area: have a small bowl of water to wet your fingers, and a small square mold or your hands ready. This recipe yields 6 pieces; plan for about 25–30 g (roughly 2–2.5 tbs) of rice per piece.

If using a mold (recommended for uniform pieces)

Line the inside of a small rectangular or square mold with a thin strip of nori if using (optional). Moisten your hands. Take about 2–2.5 tablespoons of sushi rice and press into the bottom of the mold to form an even compact layer about 1 cm thick.

If shaping by hand

Moisten your hands and form 6 small oblong rice pillows, lightly compacted but not crushed.

Place a teaspoon of the kani filling atop each rice bed, spreading evenly but leaving the edges of rice visible.

Top each piece with a slice or two of salmon. For a layered look, place one plain salmon slice first, then a small dab of spicy mayo-dressed salmon on top. Gently press to adhere.

If you used a mold, gently remove the pieces and transfer to a serving plate. Sprinkle each piece with a few sesame seeds.

Optional: drizzle a few drops of soy sauce around the plate or provide soy sauce in a small dish. Serve with pickled ginger and wasabi mayonnaise on the side.

Serve immediately at slightly cool/room temperature. Consume fresh, especially because of raw salmon — keep chilled until serving.