Kani Roll (6 Pcs) Recipe

Rinse the sushi rice in a fine-mesh sieve under cold running water, swirling with your hand, until the water runs almost clear (about 3–4 times). Drain for 10 minutes.

Combine the rinsed rice and 1.1 cups water in a small pot with a tight-fitting lid. Bring to a boil over medium-high heat, then immediately reduce heat to low and simmer, covered, for 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, for 10 minutes.

While rice is resting, warm the rice vinegar, sugar and salt in a small saucepan or microwave just until sugar dissolves. Do not boil. Stir to combine.

Transfer the cooked rice to a large shallow bowl or hangiri. Pour the vinegar mixture over the rice and fold gently with a rice paddle or wooden spoon, using cutting and fanning motions to cool the rice to about body temperature. Cover with a damp towel to keep moist while assembling.

Prepare filling ingredients: gently shred or slice each kani stick lengthwise to create thin strips. Slice the avocado half into 6 long thin slices. Julienne cucumber to yield about 1/4 cup.

In a small bowl, mix the mayonnaise with toasted sesame oil until smooth. Toss the shredded kani with 1 tablespoon of the mayo mixture (reserve the rest for drizzling if desired). This lightly dressed kani will be the main filling.

Place a bamboo sushi mat on a clean surface and cover it with plastic wrap (this prevents rice sticking). Lay 1 full nori sheet shiny side down on the plastic.

Wet your hands with a mixture of water and a little rice vinegar to prevent sticking. Take about 3/4 cup of prepared sushi rice (adjust to cover nori but leave a 1/2-inch strip at the far edge) and evenly spread it over the nori, pressing gently. For a traditional inside-out look you can sprinkle toasted sesame seeds on the rice now and place the nori rice-side-down; this recipe keeps nori on the inside for a classic kani roll.

Flip the nori so rice-side is down on the mat (if you spread rice on nori, flip carefully). Position a 1–1.5 inch strip of the dressed kani along the near edge of the nori, then add 2–3 thin avocado slices and a thin line of julienned cucumber.

Using the mat, roll the nori tightly away from you, tucking filling in as you go, and press gently to form a compact cylinder. When the seam meets, moisten the uncovered edge of the nori with a little water to seal.

Using a sharp, dampened knife, cut the roll into 6 equal pieces. Wipe the knife clean and dampen between cuts to keep slices neat.

Arrange the 6 pieces on a platter and, if reserved, drizzle remaining mayo mixture over the rolls and sprinkle toasted sesame seeds on top.

Serve the kani rolls immediately with soy sauce, wasabi and pickled ginger on the side. Eat within 1–2 hours for best texture; refrigerate if keeping longer (but note rice texture will change).