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Kani Maki (Crab Stick Sushi Roll)

Kani Maki

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I love preparing maki (rolled sushi) at home as they make a fast and filling meal. While my workmanship is less than perfect (I need more practice!), they still taste great and cost a fraction of the price compared to ordering it outside.

Similar Recipe: Kappa Maki (Cucumber Sushi Roll)

It becomes an incentive for me to make my own kani maki as I always ensure that I sneak in my favourite Japanese mayonnaise into the roll – so sinful but so delicious. Serve it with some miso soup and pickled ginger for a fuss free Japanese lunch.

How to Roll Maki
How to roll maki

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19 Responses to “Kani Maki (Crab Stick Sushi Roll)”

  1. B — August 15, 2013 @ 1:43 pm

    Simple and yummy! Nice to be able to have this at home anytime. :)


  2. Nahela — August 15, 2013 @ 2:13 pm

    Can I use normal rice?


    • wiffy replied: — August 16th, 2013 @ 12:20 am

      Use only sushi rice, short-grain or sticky rice.


  3. Cindy — August 19, 2013 @ 12:37 pm

    looks very easy. I am going to attempt this weekend. May I know where to buy the bamboo mat?


    • wiffy replied: — August 19th, 2013 @ 7:27 pm

      Japanese section of supermarkets :)


  4. Jessica — August 20, 2013 @ 2:48 pm

    Hi wiffy.
    i bought a plastic white color mat instead of bamboo mat. not sure whether it’s good, will try out making sushi this sat.


    • wiffy replied: — August 28th, 2013 @ 6:08 pm

      I have never seen a white one, sounds interesting!


  5. Inno — September 10, 2013 @ 9:34 am

    Surprised to see sushi under 15 mins menu..hahas it always took me nearly 2 hours to prepare 2 bento set for a picnic >< The rest looks so awful…


  6. Inno — September 10, 2013 @ 9:36 am

    I reccomend everyone to get sushi mold from daiso, its only $2 plus it makes sushi faster and neater. More efficient. The bamboo mat doesnt work well for me.


  7. van — June 25, 2014 @ 12:46 am

    Hi, so does the original kani maki have no mayonnaise?


    • wiffy replied: — June 25th, 2014 @ 11:38 am

      I have eaten both kani maki with or without mayonnaise (without seems much more common, and also if you take out, it keeps better). As for the original historic trail, I have no idea. It’s totally up to you to include it or not.


  8. Crystal — March 9, 2015 @ 12:20 am

    How many crabsticks do i need if i only want to make 6 sushi rolls?


    • wiffy replied: — March 9th, 2015 @ 3:43 pm

      If you are using 1 crab stick per roll, then that will be 6 crab sticks.


  9. cheryl — June 1, 2015 @ 1:51 am

    hi there! may i ask how long can the prepared makis be kept? thanks!


    • wiffy replied: — June 1st, 2015 @ 9:28 pm

      not too long. best consumed within a few hours.


  10. Y — July 1, 2016 @ 1:03 pm

    What brands of ingredients do you use? For rice, vinegar, nori sheet etc?


    • wiffy replied: — July 4th, 2016 @ 10:51 am

      vinegar I usually use mizkan. Short grain rice usually NTUC home brand. Nori sheet no particular brand, whatever is on sale.


      • Y replied: — July 18th, 2016 @ 2:40 pm

        Hi, thanks for replying and sharing! For Mizkan vinegar, where do you get it? For Nori sheet, is it possible to name the few brands you buy? I usually find the crispy seaweed or those really small ones at the snack section which are not really appropriate for sushi. Wonder where and which kind / brand do you get?

        • wiffy replied: — July 22nd, 2016 @ 12:29 pm

          If you’re from Singapore, you can get the vinegar at NTUC or any major supermarkets. There’s usually a section selling Japanese products for cooking. It sounds like you bought the wrong type of seaweed (those for snacking). Look out for the seaweed with pictures of sushi or handroll in the front packaging.