Kanikama Sushi (Nigiri)
Kanikama Sushi Roll is made with imitation crab meat, sushi rice and nori seaweed sheet. It’s so easy to make and I’ll share with you how to make perfect kanikama nigiri sushi.
Servings 16 pieces
For Sushi Rice
- 1 cup sushi rice short grain sushi rice
- 1 cup water
- 1 ½ tablespoons optional sushi vinegar or mixing 1 tablespoons rice vinegar, 1/2 tablespoon sugar, and 1/2 teaspoon salt
For Kanikama Sushi
- 8 kanikama sticks
- 1 sheet nori seaweed
Cook sushi rice: Wash the rice and add it to the rice cooker together with water. Once cooked, transfer to a large bowl and let it cool down slightly. When it’s still very warm, stir in the sushi vinegar (or the mixture of rice vinegar, sugar, and salt).
Shape the rice: Take 3/4 handful cooked rice and shape it to a long oval form (about 1 ½ inches). Squeeze the rice gently and flatten the bottom. (You can dip your hands in vinegar water to prevent sticking.)
Cut the kanikama sticks: Cut each stick into smaller pieces (about 2 inches).
Make the nigiri: Place the kanikama piece on the rice, and then press it firmly to stick onto the rice. You can use one hand to hold the nigiri sushi, and use the hand hand to press. (Optional: you can use a small portion of wasabi to “glue” the crab stick to the rice for a more steady nigiri sushi.)
Cut the seaweed into 1/4- inch strips and wrap each strip around the width of the nigiri to secure the crab stick to the rice.
Place the assembled nigiri on the plate. Serve and enjoy!
Calories: 43kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 4mg | Potassium: 9mg | Fiber: 1g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg