Kani Sushi

What exactly is Kani?

Kani sushi is not as illustrious as you may think it is. The word “Kani” is actually Japanese for “crab,” usually imitation crab meat. Kani is most commonly served as a spicy Kani maki roll, consisting of cooked crab meat covered in rice and then wrapped in seaweed. Kani can be served shredded or in Kani sticks, which are meant to be eaten like crab legs.

There are a few different kinds of Kani sushi

Nigiri: Directly translated to “two fingers,” it is a small treat made of a thinly sliced raw fish laid on a cluster of sweet and salty vinegared rice.

Maki: made from seaweed and vinegared rice filled with ingredients such as fish and vegetables. Seaweed is the most common ingredients in this type of sushi, so it is also often referred to as norimaki (seaweed roll).

Temaki: “Te” means hand, and “maki” means sushi, and Temaki is just that, hand sushi. It is seaweed in the form of a large cone, then stuffed with a variety of ingredients typically found in maki rolls.

How do you make Kani Sushi?

Kani is made from a white fish like pollock, processed and mixed with starch to mimic crab legs. It can also refer to lobster or shrimp. The shape, texture, and even flavor all mirror real crab meat.

Keep in mind that Kani sushi combines both Kani and Sushi.

Sushi was created in Southeast Asia and later brought to Japan. Sushi is made with vinegared rice combined with ingredients ranging from seafood, vegetables, and seaweed (also known as nori). The word sushi refers to its vinegar-flavored rice rather than the ingredients. Sushi is comprised of several nutrients ranging from protein, omega-three fatty acids and vitamins B12 and A.

What is in a Kani roll?

Usually served as a spicy Kani roll, a Kani roll uses crab meat as the main ingredient, usually served as an appetizer or main course in Japan. The imitation crab is dipped in a mix of spices, then either shredded or kept as sticks, wrapped in rice and seaweed.

In a Kani roll, you’ll find:

Kani (crab meat): Also known by the name Kanikama or imitation crab, which is often used in California rolls.

Sriracha: In order to add heat to your sushi, sriracha is a mix of chili peppers, vinegar, garlic, and salt.

Mayonnaise: This is what adds that creaminess to your Spicy Crab Roll sushi.

Nori (Seaweed Sheets): A fresh nori sheet is so crispy that it will easily break in half by folding it.

Sushi Rice: Use high-quality Japanese short-grain sushi rice.

Sushi vinegar: Used to season the sushi rice.

Sesame Seeds: Toasted in a frying pan for about 5 minutes for the best flavor and added on top of the roll.

In Kani sushi rolls, the most common Kani used is surimi, a processes fish paste made from a whitefish called “kamaboko.” Surimi is chewy and flavored with sugar, salt, and other seasonings.

In some cases, it’s also dyed even further to resemble crab meat.