Kani Roll Recipe

Rinse and cook rice

Place 1.5 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, swirling with your hand, until the water runs almost clear (about 2–3 minutes). Drain 10–15 minutes. Transfer rinsed rice to a rice cooker or small pot and add 1.7 cups water. If using a pot, cover, bring to a simmer over medium heat, then lower heat to minimal and cook 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season the rice

While rice rests, warm 3 tbs rice vinegar, 1.5 tbs sugar and 1 tsp kosher salt in a small saucepan over low heat just until sugar dissolves; do not boil. Transfer cooked rice to a large wooden or plastic bowl (avoid metal). Pour the vinegar mixture over rice and use a wooden spatula to fold the rice gently—use a slicing motion to mix while fanning the rice to cool (or use a small fan). Aim for shiny, slightly sticky rice. Let cool to near room temperature (about 15–20 minutes).

Prepare kani filling

Shred or flake 8 oz imitation crab into bite-sized pieces. In a bowl, combine shredded kani with 3 tbs Japanese mayonnaise, 0.5 tsp toasted sesame oil, 1 tbsp thinly sliced green onion and 1 tsp toasted sesame seeds. Mix gently to coat. Taste and adjust seasoning; add a pinch of salt or more mayo if desired.

Prepare vegetables

Julienne 1/2 cup cucumber (remove seeds by slicing lengthwise and scooping seeds), and slice 1 avocado into long thin strips. Pat cucumber dry with paper towel to remove excess moisture to prevent soggy rolls.

Set up

Place a bamboo sushi mat on a work surface and cover it with plastic wrap. Put a sheet of nori (shiny side down) on the mat. Keep a small bowl of water nearby to wet your fingers to prevent rice sticking.

Spread rice

Wet your fingers and take about 3/4 cup of seasoned sushi rice. Spread the rice evenly over the nori, leaving a 1-inch (2.5 cm) strip of nori uncovered at the top edge. Press the rice gently to an even thickness (about 1/4 inch).

Add fillings

Along the bottom third (closest to you) of the rice-covered nori, place a line of kani mixture (about 2–3 tbs), a few cucumber julienne, and 2–3 avocado slices. If you like heat, drizzle about 1 tsp of the optional spicy sauce (1 tsp Sriracha mixed with 1 tsp mayo) over the filling.

Roll

Lift the bamboo mat edge closest to you and begin rolling away from you, tucking the filling in with your fingers to make a tight cylinder. Press gently but firmly with the mat as you roll to form a compact roll. Seal the exposed nori edge with a little water.

Cut rolls

Using a very sharp knife moistened with water (wipe clean between cuts), slice each roll into 6–8 pieces depending on preference. Clean the blade between slices to keep cuts neat.

Arrange kani rolls on a platter. Garnish with extra toasted sesame seeds and a sprinkle of thinly sliced green onion if desired. Serve immediately with soy sauce, pickled ginger and wasabi on the side.