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spicy kani roll

Spicy Kani Roll | Spicy Crab Roll (Kani Sushi Recipe)

This spicy kani roll (spicy crab roll) is an easy kani sushi recipe that is easy and delicious. Stuffed with spicy kani salad and spicy mayo it is the perfect sushi roll with a kick of spice.
Course dinner, lunch, Main Course, sushi
Cuisine asian, Japanese, sushi
Prep Time 10 minutes
0 minutes
Total Time 10 minutes
Servings 1 sushi roll
Calories 885kcal
Author Aubrey
Cost $4


  • Instant pot (sushi rice), bamboo sushi mat, plastic wrap


Sushi Rice

Optional Sauces and Toppings

  • spicy sriracha mayo
  • bang bang sauce
  • eel sauce
  • white or black sesame seeds


How to Make Sushi Rice

  • Rinse the rice in a fine mesh strainer to remove excess starch (water should run clean). Shake off excess water.
  • Add rinsed rice and salt to instant pot. Add water. Add 1 teaspoon salt.
  • Cook on instant pot high pressure setting for 6 minutes (with full natural release).
  • Transfer rice to bowl. Add rice vinegar evenly over rice.
  • Gently fold rice to incorporate rice vinegar, be careful not to smash rice.

Make Spicy Kani Crab Mix

  • Shred imitation crab meat or Alaskan crab meat.
  • Mix imitation crab meat or Alaskan crab meat with mayonnaise and sriracha.

How to Roll Spicy Kani Roll (Spicy Crab Roll Kani Sushi)

  • Cover a bamboo sushi rolling mat with plastic wrap.
  • Place a sheet of nori on the mat.
  • Dip hands in water and clap to remove excess water. It helps to keep small bowl of water near you and a towel.
  • Spread a layer of rice across the nori. You will use about 1 cup cooked rice per full nori sheet.
  • Spread rice over whole surface of nori (no gap). Lay slices of salmon evenly over half.
  • Flip nori over (rice/salmon side down, nori up).
  • Place imitation crab meat (also called, surimi seafood, krab, crab sticks or kamaboko) in a strip across the rice. Placement should be about 1 inch or so from the bottom of the rice paper. Be careful not to put too much or sushi roll will not close well.
  • Use bamboo mat to lift edges up and over filling. Use fingers to tuck roll.
  • Tuck mat tightly into roll shape so only nori with no rice is exposed, pull back and tighten.
  • Move mat and shape roll, repeat squeeze and shape.
  • Slice and wipe with wet towel after each slice to prevent knife from getting too sticky.
  • Cut in half and then each half into 3 segments.
  • Garnish with additional spicy mayo drizzle (optional).


Leftovers and Storage: Eat immediately. Do not store.


Calories: 885kcal | Carbohydrates: 148g | Protein: 16g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 2988mg | Potassium: 276mg | Fiber: 2g | Sugar: 1g | Vitamin A: 173IU | Vitamin C: 12mg | Calcium: 74mg | Iron: 2mg