Step 1

In a small pot, wash the sushi rice until the water is almost clear and not murky. Add 1 ¼ cups of water and cook over a medium-high heat. When the water starts to boil, place the lid on and reduce the heat to lowCook for 15-20 minutes until the water is absorbed

Step 2

Remove from the heat, however leave the lid on and allow it to steam for 5-10 minutes

Step 3

While the rice is cooking, make the rice seasoning by adding rice vinegar, sugar and salt to a small pot or saucepan. Heat over stove top for a couple of minutes until heated through and sugar has dissolved

Step 4

Once the rice has steamed, transfer it to a large bowl and pour over the rice seasoning. Using a wooden paddle or a spatula, gently fold the rice so that it's evenly seasoned. While folding and cutting the rice, you can also fan it to cool it down. *Don't over mix as you don't want mushy rice

Step 5

Slice the surimi (kani) into thin strips and place in a bowl. Also slice the cucumber and avocado into thin strips

Step 6

Season the kani with kewpie mayonnaise and sriracha and stir together so the mixture is nicely coated. Taste and adjust spice level if needed

Step 7

Prepare workstation by wrapping the bamboo mat with plastic wrap, small bowl of water, sharp knife and clean towel available. Cut a sheet of nori seaweed in half and place it shiny side down on the bamboo mat

Step 8

Using wet hands, spread a thin even layer of the seasoned sushi rice evenly across the nori sheet, leaving a small border on the top edge

Step 9

To make an uramaki roll (inside out roll), firstly sprinkle the rice with sesame seeds and gently press them into the rice. Flip the nori sheet so the rice is now face down on the mat and the nori sheet is on top*Skip this step if making a normal kani maki roll (with seaweed on the outside)

Step 10

Place some of the spicy kani mixture in a horizontal line across the middle of the nori sheet. Place avocado slices across one side of the kani, along with cucumber strips, making sure not to over fill

Step 11

Lift the edge of the bamboo mat that is closest to you and fold it over the filling. Use your fingertips to tuck in the filling and roll it forwardUse a gentle but firm pressure to roll into a cylinder shape. Once rolled, use wet fingers to moisten the top edge of the nori to seal the roll

Step 12

Use the mat to shape the roll and edges as needed, and place the sushi roll onto the cutting board

Step 13

Dip the sharp knife in the bowl of water to wet the edge for easier cutting, and slice the uramaki in half. You then cut each half into halves again to make 8 pieces - wiping the knife with the clean towel each time, and wetting before slicingContinue the above steps to make more uramaki with remaining ingredients

Step 14

Present your beautiful Kani Sushi on a serving plate with soy sauce for dipping, pickled ginger and wasabi for garnish, and enjoy your kani rolls!!