Spicy Crab Roll, also known as Spicy Kani Roll, is a popular sushi roll featuring shredded imitation crab (kani) mixed with a creamy, spicy mayo sauce and wrapped in seasoned rice and seaweed. It’s a favorite in many sushi restaurants due to its rich flavor, slight heat, and satisfying texture. Perfect as an appetizer or light meal, it’s easy to make at home with a few simple ingredients.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

sushi rice
imitation crab sticks (kani)
Japanese mayonnaise (e.g., Kewpie)
Sriracha or other chili sauce
nori sheets (seaweed)
rice vinegar
sugar
salt
optional: sesame seeds, avocado, cucumber, scallions

directions

Prepare the sushi rice: rinse the rice thoroughly, cook it, and season with rice vinegar, sugar, and salt. Let it cool to room temperature.

Shred the imitation crab sticks into thin strips.

In a bowl, mix the shredded kani with Japanese mayo and Sriracha to your desired spice level.

Lay a bamboo sushi mat with plastic wrap, then place a sheet of nori on top, rough side facing up.

Spread an even layer of sushi rice over the nori, pressing gently.

Flip the sheet so the rice is on the outside (optional if making an inside-out roll).

Place the spicy kani mixture along the center of the nori. Add optional fillings like avocado or cucumber if desired.

Using the mat, carefully roll the sushi into a tight log, applying gentle pressure.

Slice the roll into 6-8 pieces with a sharp, wet knife.

Garnish with sesame seeds, scallions, or more spicy mayo if desired.

Servings and timing

This recipe yields 2 rolls (12-16 pieces).
Preparation time: 20 minutes
Rolling and slicing time: 10 minutes
Total time: 30 minutes

Variations

Add avocado or cucumber for extra freshness and crunch.
Top with tempura flakes for texture.
Use real crab meat for a premium version.
Swap spicy mayo for wasabi mayo or eel sauce.
Make it into a sushi bowl for a deconstructed style.

storage/reheating

Spicy Crab Rolls are best eaten fresh.
Store leftovers in an airtight container in the fridge for up to 24 hours.
Do not freeze.
To refresh, let sit at room temperature for 10-15 minutes before serving.

FAQs

What is kani?
Kani is imitation crab meat, usually made from white fish like pollock and flavored to taste like crab.

Can I use real crab meat?
Yes, real crab can be used for a richer flavor, though it’s more expensive.

Is this sushi roll raw?
No, it uses cooked imitation crab, making it safe for most diets.

Can I make it less spicy?
Adjust the Sriracha to taste or omit it completely for a mild version.

What type of rice should I use?
Use short-grain Japanese sushi rice for the best stickiness and texture.

Can I make it without a bamboo mat?
Yes, but a bamboo mat helps create a tighter, neater roll.

What’s the difference between a Spicy Kani Roll and California Roll?
California Rolls typically use crab, avocado, and cucumber, but aren’t usually spicy.

How do I prevent the rice from sticking to my hands?
Wet your hands with water or a mixture of water and rice vinegar before handling rice.

Can I prepare the filling ahead of time?
Yes, the spicy kani mixture can be made a day ahead and stored in the fridge.

Is this roll gluten-free?
Check your imitation crab and sauces—some contain wheat. Use certified gluten-free alternatives if needed.

Conclusion

Spicy Crab Roll (Spicy Kani Roll) is a simple yet delicious sushi option that delivers a creamy, spicy kick with every bite. Whether you’re new to making sushi or a seasoned pro, this roll is easy to assemble and always a crowd-pleaser. Customize it to your liking and enjoy a restaurant-style sushi experience right at home.