Description
Explore the secrets of kanikama, the versatile imitation crab that’s a staple in sushi rolls. Dive into its uses, benefits, and flavors with Tales Of A Kitchen.
Ingredients
Scale
For the Sushi Rice:
- 2 cups short-grain sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
For the Filling:
- 8 kanikama sticks (imitation crab)
- 1 medium avocado, sliced
- 1 medium cucumber, julienned
For Assembly:
- 4 nori (seaweed) sheets
- Toasted sesame seeds (optional, for garnish)
- Soy sauce, pickled ginger, and wasabi for serving
Instructions
Step 1: Prepare Sushi Rice
- Rinse rice until water runs clear. Cook in a rice cooker or pot with water.
- Heat vinegar, sugar, and salt until dissolved, then fold into cooked rice. Cool.
Step 2: Prepare Ingredients
- Slice avocado, julienne cucumber, and separate kanikama sticks.
Step 3: Assemble Rolls
- Place nori shiny side down on a bamboo mat.
- Spread rice over nori, leaving a 1-inch border at the top.
- Add kanikama, avocado, and cucumber across the center.
- Roll tightly with the mat, sealing the edge with water.
Step 4: Slice and Serve
- Cut each roll into 6 pieces using a sharp knife.
- Garnish with sesame seeds (optional) and serve with soy sauce, pickled ginger, and wasabi.
Notes
- Use a sharp knife to ensure clean cuts when slicing the sushi roll.
- For variety, you can add Japanese mayonnaise or a thin strip of cream cheese to the filling.
- To make it more visually appealing, invert the roll so the rice is on the outside (uramaki style) and coat the rice with sesame seeds.
Nutrition
- Serving Size: 1
- Calories: 190
- Sugar: 2g
- Sodium: 390
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg