Spicy Crab Roll Recipe

Spicy Crab Roll is a popular Japanese sushi roll – creamy, satisfying, and fiery spicy. The kani crab stick is shredded and then seasoned with sriracha spicy mayo, then wrapped in nori seaweed sheets and seasoned rice. These simple sushi rolls take about 15 minutes to make once the sushi rice is ready. I’ll share with you the secrets on how to roll perfect sushi with step-by-step photos. #SpicyCrabRoll #SpicyKaniRoll

5 from 3 votes

Spicy Crab Roll Recipe

This Spicy Crab Roll is creamy, spicy, and affordable. Watch my video tutorial and follow the instructions below for making the best spicy kani rolls.

This recipe makes 3 rolls or 24 pieces, enough for 2-3 people.

Prep Time15

Cook Time45

Total Time1

Course: Dinner, Lunch, Snack

Cuisine: Japanese

Keyword: Spicy Crab Roll, Spicy Crab Sushi, Spicy Kani Roll

Servings: pieces (3 rolls)

Author: Izzy

Equipment

Ingredients

For Sushi Rice

1 cup sushi rice short-grain sushi rice
1 cup water
1 ½ tablespoons sushi vinegar (or mix 1 tablespoon rice vinegar, 1/2 tablespoon sugar, and 1/2 teaspoon salt)

Spicy Mayo

3 teaspoons mayonnaise
1 ½ teaspoons sriracha sauce

For the Spicy Kani Roll

4 oz kani crab meat (imitation crab or canned crab meat*)
2 sheets nori seaweed
2 tablespoons sesame seeds (white or black, or the combination. I recommend toasting them in a frying pan for about 5 minutes for more flavors.)

Instructions

Make sushi rice: Rinse the rice and add to the rice cooker. Then add water and cook according to the instructions. Once cooked, transfer to a large bowl and let it cool. When it’s still very warm, mix in the sushi vinegar (or the mixture of rice vinegar, sugar, and salt).
Make spicy Sriracha mayo sauce: In a clear bowl, mix together Sriracha sauce and mayonnaise. Taste and add more Sriracha if you prefer a spicier flavor.
Make the filling: Shred the imitation crab meat using your hands or two forks.
Mix the Sriracha sauce and myo. Add the sauce to the shredded crab and mix well.
Assemble the roll: Cover the bamboo mat with plastic wrap. Cut the nori sheet into two halves with kitchen scissors.
Place half of a nori sheet on top of the bamboo mat shiny side facing down.
Spread seasoned sushi rice (about 3/4 cup) over nori evenly. Press the rice gently with your hands. (Tips: You can dip your hands in Tezu water to prevent the rice from sticking to your hands).
Sprinkle sesame seeds on top of the rice.
Flip the sheet and let the rice side facing down.
Add the spicy Kani crab salad to the middle of the nori sheet.
Place the thumbs underneath the bamboo mat and lift the edge up and over the filling.
Roll the bamboo mat away from you and press the rice and filling together. Keep rolling until the ends meet.
Move the roll to a cutting board and cut it into 8 pieces.
Drizzle more spicy mayo sauce on top of the roll for some extra heat.

Video

Notes

* If you use canned crab meat, make sure to squeeze out the water thoroughly so your crab salad filling is not too wet.
To make Tezu water: Simply mix together 1/4 cup water and 2 teaspoon rice vinegar.
Why does my sushi roll fall apart? This could be caused by the wrong types of rice or you didn’t squeeze the rolls tightly. You need to tuck in and pull the bamboo mat tightly while rolling.
Calorie information is for each piece.

Nutrition