Description
A creamy, flavorful sushi roll made with seasoned rice, spicy kani filling, and crisp cucumber, perfect for an at-home sushi night.
Ingredients
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Short-grain sushi rice – 2 cups (uncooked)
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Water – 2 ¼ cups
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Rice vinegar – 4 tablespoons
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Sugar – 2 tablespoons
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Salt – 1 teaspoon
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Kani (imitation crab sticks), shredded – 10 oz (280 g)
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Japanese-style mayonnaise – ½ cup
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Chili sauce – 2 to 3 tablespoons
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Sesame oil – 1 teaspoon
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Nori sheets – 5
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Cucumber, julienned – 1 medium
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Toasted sesame seeds – 2 tablespoons
Instructions
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Rinse and cook the sushi rice with water. Season with vinegar, sugar, and salt, then cool to room temperature.
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Mix shredded kani, mayonnaise, chili sauce, and sesame oil until smooth.
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Place nori on a bamboo mat, spread rice evenly, and sprinkle with sesame seeds.
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Flip nori, add spicy kani and cucumber, and roll tightly.
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Slice into 8 pieces and serve immediately.
Notes
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Adjust the chili sauce to control spice level.
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Use a very sharp knife for clean slices.
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Serve fresh for the best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes