Get rollin’ California-style with a few friends and a glass of sake. It’s sushi night and Spicy Kani is on the menu!
Just in case you were wondering, in Japan, imitation crab meat is referred to as kanikama, also known as kani. It’s short for “kani kamaboko” (crab-shaped fish cake). In the States, these compare to our California rolls.
Now, I have never been to Japan, but I will be forever grateful to it for giving the world two things: matcha and sushi. One of my besties is Japanese and before family meals, she cheers “Itadakimasu“, which is basically the Japanese version of Bon Appetit! This recipe reminds me of her, and it’s not just due to the Japanese connection, but rather, the fun involved when making it. I always invite some friends over and make an evening of it. Sushi for a few! You are in for a real treat with this recipe. It’s a flavorful sushi roll that’s delightful to make and eat!
Is Spicy Kani Roll Healthy?
Sushi for the most part is a light, clean and refreshing dish. I usually opt for spicy tuna or avocado (I normally don’t enjoy spicy foods but sushi is an exception). Overall, this recipe is made with whole-food ingredients and, since you are preparing it fresh, it’s free of the preservatives you might find in store-bought versions.
For a more nutritious twist, I recommend you use brown rice instead of white. You can also swap out the sugar for coconut sugar or honey, and replace the mayonnaise with full-fat Greek yogurt. Once you make those tweaks, you will have one delicious roll on your hands, full of nutrients and energy. To make this vegan, pass on the imitation crab meat. If you decide to make vegan rolls, don’t skimp out on the avocado.
A Nori deep dive
Nori is dried, edible seaweed and is often used in Japanese cuisine. It is flaky and deep in color. It has a strong and distinctive flavor, and is generally made into flat sheets and used to wrap sushi or for coating onigiri rolls. I bet you have seen a version of them at Trader Joe’s. They make a roasted seaweed snack that’s pretty tasty. It also has vitamins (including B9, C, A and B3) and minerals (sodium, iodine, potassium and iron), making it tasty AND healthy.
INGREDIENTS
- 1 cup sushi rice
- 2 tablespoons rice vinegar
- 1/2 teaspoon sugar
- 1 pinch salt
- 6 ounces imitation crab meat
- 2 tablespoons mayonnaise
- 1 teaspoon sriracha sauce (or more to taste)
- 2 sheets nori
- 1/2 avocado, sliced
- 1/2 cucumber, julienned
- Sesame seeds for garnish
INSTRUCTIONS
Prepare
Cook and season sushi rice; mix crab with mayo and sriracha.
Assemble
Layer ingredients on nori, roll tightly using sushi mat.
Serve
Slice roll, garnish with sesame seeds.
Devour!
How do I prep and store these rolls?
Rolls are best when eaten fresh, but if you are not in the mood for hosting a sushi party, you can make these rolls the day before you plan on eating them. Combine the ingredients and prep your rice. Keep them in an airtight container in the refrigerator and serve chilled.
Serving Suggestions
Serve with chilled sake, pickled ginger, wasabi, and other side sauces like Spicy Sriracha Mayo and Bang Bang Sauce. Garnish your rolls with sesame seeds and pair with other Japanese side dishes like Soba Noodles. This noodle recipe is a plant-based powerhouse that combines fresh avocado and crunchy sugar peas, and is coated in a divine ginger sesame dressing. Craving more protein? Serve with Teriyaki Chicken and miso-glaze green beans. And as my friend would say, Itadakimasu!!!
Ingredients
- 1 cup sushi rice
- 2 tablespoons rice vinegar
- 1/2 teaspoon sugar
- 1 pinch salt
- 6 ounces imitation crab meat
- 2 tablespoons mayonnaise
- 1 teaspoons sriracha sauce or more to taste
- 2 sheets nori
- 1/2 avocado sliced
- 1/2 cucumber julienned
- Sesame seeds for garnish
Instructions
- Cook sushi rice according to package instructions. Once cooked, season with rice vinegar, sugar, and a pinch of salt. Allow to cool to room temperature.
- In a bowl, mix the imitation crab meat with mayonnaise and sriracha sauce. Adjust the amount of sriracha based on your spice preference.
- Place a nori sheet on a bamboo sushi mat. Evenly spread a layer of prepared sushi rice over the nori, leaving a small margin at the top edge. Layer the spicy crab mixture, cucumber, and avocado slices over the rice.
- Carefully roll the sushi using the mat, pressing gently to ensure the roll is compact. Seal the edge of the nori with a little water.
- Slice the roll into 6-8 pieces using a sharp, wet knife to prevent sticking. Garnish with sesame seeds.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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