Kani Maki Calories

Usually not. Kani in kani maki is commonly surimi, a seasoned product made from white fish and shaped to resemble crab meat. Some restaurants may use real crab, so ask about the filling if that distinction matters to you.

Kani maki is generally not a raw-fish sushi roll. Its surimi filling is made from cooked fish, and the sushi rice is cooked too; the nori is dried seaweed. Preparation and handling still vary between restaurants.

Kani maki is typically a simple roll of kani and sushi rice wrapped in nori. A California roll commonly includes avocado and cucumber, and is often made inside-out with rice on the outside. Restaurant recipes can differ.

Spread a thin layer of seasoned sushi rice over nori, place kani in the middle, then roll it firmly using a bamboo mat. Slice with a sharp, damp knife. Add cucumber if you want extra crunch, and keep the filling simple.

The word kani means crab, and surimi is flavored and shaped to resemble crab meat. That is why kani maki may be described as crab sushi even when it contains imitation crab rather than actual crab.

Eat kani maki in one bite when practical, or take a small bite without pulling the roll apart. You can dip it lightly in soy sauce and add wasabi or pickled ginger; dipping the rice heavily may make the roll fall apart.

Traditional kani maki usually contains kani and rice wrapped in nori, without avocado. Avocado is more common in California rolls and in modern kani maki variations, so the filling depends on the restaurant or recipe.

Kani maki is best eaten soon after it is made because refrigerated rice can become firm and nori can turn soggy. If you have leftovers, refrigerate them promptly in a covered container and avoid eating rolls that sat out for a long time.

Freezing kani maki is not recommended because thawed sushi rice often becomes dry or grainy and the nori loses its texture. Although surimi itself can be frozen, the assembled roll is much better made fresh and eaten soon after preparation.