How to Make Delicious Sushi with Kanikama at Home
Published: 21 Mar 2025
You are sitting at a cosy Japanese restaurant, excited to try new dishes, when you spot the word “kanikama” on the menu. The name sounds interesting, but what is it exactly? Keep reading to find out!
But don’t stop at just enjoying it in restaurants. With this easy guide, you can learn to make your kani sushi nigiri right at home. Get ready to impress your friends and family with your new sushi skills!
What Is Kanikama
Kanikama is a Japanese term for a fish paste that tastes and feels like crab meat. It is often used as a cheaper alternative to real crab in sushi rolls and salads. The main ingredient in Kanikama is not crab but surimi, a paste made from white fish like Alaska pollock. This fish has no strong taste or smell, making it perfect for creating a crab-like flavour. Other types of fish, like Threadfin bream and lizardfish, can also be used. Crab extract, salt, starch, and egg whites are added to the surimi to give it that crab taste.
History Of Kanikama
Kanikama was first created in Japan in 1972, and there are different stories about how it came to be. One popular theory is that while trying to create an artificial jellyfish, the creators cut it into pieces and noticed a texture similar to crab meat. This discovery led to the development of crab sticks, which became the foundation of what we now call Kanikama.
What Does It Taste Like?
Kanikama tastes very similar to real crab. It has a mild, slightly sweet flavour and is often lower in cholesterol. It is also low in fat. If you are new to sushi, it might be hard to tell the difference between kanikama and real crab. This is why imitation crab is so commonly used in sushi rolls.
While kanikama is cheaper and tastes like crab, it has a downside. It’s hard to know precisely what chemicals and ingredients are used to make it. One of the best things about sushi is knowing what you eat in its purest form. Even though kanikama is popular in restaurants worldwide, it doesn’t have the same rich and subtle taste as real crab meat.
Where To Buy Kani?
You can find kanikama in many places. Most grocery stores, supermarkets, and Asian grocery stores keep it in their seafood or frozen food sections. Local seafood markets also often sell kanikama alongside other seafood items. If you prefer shopping online, platforms like Walmart and food delivery websites usually have it available. Asian markets or stores focusing on Japanese or Asian products are another great option, as they typically stock kanikama in their seafood section. Some sushi restaurants or bars also sell packaged kanikama for customers who want to make sushi at home or use it in their recipes.
How to Make Kani Sushi at Home
Making kani sushi at home can be a fun and rewarding experience. Here’s an essential guide on how to prepare kani nigiri sushi:
Ingredients
Here’s a breakdown of the key ingredients for making kani sushi in simple terms:
- Sushi Rice: This is a unique Japanese rice used to make sushi. Its sticky texture helps hold the sushi together. You can find it at most Asian markets or grocery stores.
- Imitation Crab Sticks (Surimi): Surimi is made from processed white fish, usually Alaska pollock, and is used as the base for the kani mixture. It has a mild, crab-like taste but without a strong fishy flavour, making it perfect for sushi.
- Kewpie Mayo: This creamy Japanese mayonnaise adds rich flavour to sushi. While you can use regular mayonnaise, Kewpie mayo gives the sushi a more authentic taste.
- Sriracha Chili Sauce: This sauce adds a spicy kick to the kani mixture. It works well with the creamy and sweet fillings. You can adjust the amount of Sriracha to suit your taste or leave it out if you don’t like spice.
- Avocado and Cucumber Sticks: These ingredients add creaminess, freshness, and crunch to your sushi. You can also use other vegetables like carrot sticks, lettuce, or even sliced mango for a different flavour.
- Nori Seaweed Sheets: Nori is used to wrap the sushi rolls. You can find these sheets in the Asian section of most grocery stores.
- Rice Seasoning: To season the sushi rice, you’ll need vinegar, sugar, and salt. This combination gives the rice its distinct flavour. You can also use pre-made sushi rice seasoning or sushi vinegar to save time.
Steps
Here’s how to make kani sushi in simple steps:
- Cook the Sushi Rice: Begin by washing the sushi rice in a small pot until the water runs almost clear. Add 1 ¼ cups of water and cook over medium-high heat. Once the water starts boiling, cover the pot with a lid and reduce the heat to low. Let it cook for 15-20 minutes, then remove it from heat, but leave the lid on for 5-10 minutes to let it steam.
- Prepare the Rice Seasoning: Mix rice vinegar, sugar, and salt in a small pot. Heat on the stove until the sugar dissolves completely.
- Season the Rice: Transfer it to a large bowl once cooked. Pour the rice seasoning over it and gently mix with a wooden paddle. Be careful not to stir too hard, making the rice too mushy.
- Prepare the Filling: Slice the imitation crab (surimi) into thin strips. Place it in a bowl and mix it with Kewpie mayo and a small amount of Sriracha. Slice the cucumber and avocado into thin strips as well.
- Make the Sushi Rolls: Wrap a bamboo mat with plastic wrap and set up your workspace. Have a small bowl of water, a sharp knife, and a clean towel nearby. Cut a sheet of nori in half and place it on the shiny side of the bamboo mat. Wet your hands and spread a thin layer of sushi rice evenly on the nori, leaving a small border at the top.
- Make the Uramaki Roll (Inside-Out Roll): Sprinkle sesame seeds over the rice and gently press them in. Flip the nori over so the rice side is facing down. Add a line of the spicy crab mixture and the avocado and cucumber slices. Be careful not to overfill.
- Roll the Sushi: Lift the edge of the bamboo mat closest to you and fold it over the filling. Use your fingers to tuck the filling tightly as you roll it forward, applying gentle pressure to form a cylinder shape. Moisten the top edge of the nori to seal the roll.
- Slice the Roll: Wet your knife with water and slice the roll into pieces. It’s easiest to cut the roll in half first, then cut each half into two pieces to make eight pieces. Wipe the knife clean each time and re-wet it before cutting again.
Repeat these steps to make the rest of your rolls, and enjoy your delicious kani sushi!
How to store Leftovers
To store leftover kani sushi, wrap it tightly in plastic or aluminium foil. Make sure the sushi is fully covered to keep air out, as exposure to air can dry out the rice and affect its taste and texture.
If your kani sushi has been left at room temperature, it’s important to refrigerate it quickly to avoid bacteria growth. Try to refrigerate the sushi within two hours. Place the wrapped sushi in an airtight container or a resealable plastic bag, then store it in the fridge.
For the best taste, try to eat the leftover kani sushi within 24 hours of storing it. Avoid freezing it, as freezing can change the texture of the imitation crab and rice. If you prefer to eat it warm, you can reheat it for a few seconds in the microwave or lightly toast it in a toaster oven. Be careful not to overheat it, making the rice too soft.
Tips
- Keep it Fresh: For the best taste and texture, always store Kani Kama in the fridge and use it within 24 hours.
- Pair with Fresh Ingredients: It works well in sushi rolls, salads, or soups when paired with fresh veggies like cucumber, avocado, and lettuce.
- Don’t Freeze: Freezing Kani Kama can change its texture and make it less enjoyable. It’s best eaten fresh or stored in the fridge.
- Slice Thin: When using Kani Kama in dishes, slice it thinly to get the perfect texture for sushi or other recipes.
- Enjoy with Sauces: Kani Kama tastes excellent with soy sauce, wasabi, or spicy mayo to enhance the flavour.
FAQs
1. What is Kani
“Kani” is the Japanese word for crab. Food often refers to real crab meat, but it can also refer to imitation crab, called “Kani Kama,” made from fish paste and flavoured to resemble a crab.
2. What is Kani Salad?
Kani salad is a Japanese-inspired dish with shredded imitation crab (Kani Kama) mixed with vegetables like cucumber, avocado, and carrots. It’s often dressed in a creamy or spicy mayonnaise-based sauce for added flavour.
3. What’s the difference between Kanikama and Kani?
“Kani” refers to real crab meat, while “Kanikama” is imitation crab made from fish paste (surimi) that is flavoured and coloured to resemble a crab. Kanikama is often used as a more affordable alternative to real crab.
4. Is Kani Gluten-Free?
Kani, or imitation crab, is typically gluten-free and made from fish paste and other ingredients like starch and egg whites. However, checking the packaging is essential to ensure that the packaging contains esten-containing ingredients.
5.Can You Eat Kani Kama?
Yes! It is safe to eat. It is fully cooked and processed, so you can eat it right from the package. Just be sure to store it properly in the fridge.
6. Is Kani Kama made with real crab?
No, It is made from surimi (fish paste) and flavoured to taste like crab. It does not contain actual crab meat.
7.How do you store Kani Kama?
Wrap it tightly in plastic or aluminium foil to store Kani Kama and place it in the fridge. It’s best to eat it within 24 hours.
8. Can you freeze Kani Kama?
No, freezing Kani Kama is not recommended because it can change the texture and taste when thawed.
Conclusion
Kani Kama is a popular and affordable alternative to real crab, made from fish paste and flavoured to resemble crab meat. It’s commonly used in sushi rolls, salads, and other dishes. While it may not taste the same as real crab, it’s still an excellent option for those who want to enjoy crab-flavoured dishes on a budget. Kani Kama is low in fat and calories, but eating it in moderation is essential because it can be high in sodium.
Whether making sushi at home or enjoying it at a restaurant, Kani Kama is a versatile and easy-to-use ingredient. To keep the best texture, store it properly in the fridge and avoid freezing it. With its mild flavour and affordability, Kani Kama is a great addition to many meals and an excellent option for those seeking a crab alternative.
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- Stay Relevant
- Stay Positive
- True Feedback
- Encourage Discussion
- Avoid Spamming
- No Fake News
- Don't Copy-Paste
- No Personal Attacks
