Kani Sushi Recipe
Make Kani Sushi Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice
Filling & Toppings
Seasonings & Serving
Tools (not edible)
Method
Sushi Rice
- 1
Rinse the rice
Place 2 cups short-grain sushi rice in a fine-mesh sieve or bowl. Rinse under cold running water, stirring with your hand, until the water runs almost clear (about 4–6 rinses). This removes excess starch and prevents gummy rice.
- 2
Cook the rice
Combine the rinsed rice and 2.25 cups water in a rice cooker or medium saucepan. If using a saucepan, bring to a boil over medium-high heat, then reduce to low, cover and simmer 15 minutes. Remove from heat and let stand, covered, 10 minutes.
- 3
Season the rice
While the rice cooks, gently warm 4 tbs rice vinegar, 2 tbs sugar and 1 tsp salt in a small saucepan (or microwave) just until sugar dissolves; do not boil. Transfer the cooked rice to a large shallow nonreactive bowl (a hangiri or wide bowl). Pour the vinegar mixture evenly over the rice. Using a wooden spatula, fold and fan the rice to cool quickly and evenly until slightly above room temperature (about 5–8 minutes). Cover the rice with a damp towel to keep it moist.
Filling & Assembly
- 4
Prepare the kani filling
Shred or flake 8 oz kani kama into bite-sized pieces and place in a bowl. Add 3 tbs Japanese mayonnaise and 1 tbs thinly sliced scallions; gently mix until evenly combined. Taste and adjust mayo if you prefer creamier filling.
- 5
- 6
Set up rolling station
Place a bamboo mat on your work surface and wrap it with plastic wrap to prevent sticking. Have a small bowl of water for wetting your fingers and a damp towel to cover prepared rice. Keep a sheet of nori within reach, and have all fillings organized.
- 7
Assemble the roll (basic hosomaki-style or inside-out variation)
For a classic inside-out (uramaki) Kani roll: Place one bamboo mat with plastic and lay a sheet of plastic wrap. Put a sheet of nori shiny-side down on the plastic. With wet fingers, take about 3/4 cup seasoned sushi rice and evenly spread it over the nori to about 1/2 inch from one long edge. Sprinkle 1 tsp toasted sesame seeds over rice if using. Carefully flip the nori so rice faces down on the plastic mat and the nori side faces up. Place a line of the kani-mayo mixture (about 3 tbs) across the center of the nori, then add 2–3 cucumber sticks and one avocado strip.
- 8
Roll
Using the bamboo mat, lift the near edge and roll firmly but gently, tucking the filling as you go, until you have a tight cylinder. Press along the mat to shape the roll evenly. If making simple maki (nori outside), put nori on mat, spread rice on nori, then place fillings on rice and roll the same way.
- 9
Slice the roll
Moisten a very sharp knife with water and trim the ends of the roll if desired. Slice the roll into 6–8 equal pieces using a single clean stroke for each cut (wipe knife between cuts to keep slices neat). Arrange on a platter.
Finishing & Serving
- 10
Garnish and serve
Top each sushi piece lightly with a small dab of extra kani-mayo if desired and a sprinkle of thinly sliced scallion or toasted sesame seeds. Serve with soy sauce, pickled ginger and wasabi on the side.
- 11
Storage
Sushi is best eaten within 4 hours of assembly. If you must store, wrap rolls tightly in plastic and refrigerate up to 24 hours — rice will firm and nori soften. Keep soy sauce and wasabi separate until serving.
