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Kani Maki (Crab Stick Sushi Roll)

How to Roll Maki

Kani Maki (Crab Stick Sushi Roll) Recipe

In addition to the ingredients listed below, you also need a sushi bamboo mat (makisu; 巻簾), cling wrapped for easy cleaning.


  • 1/2 cup Japanese short-grain rice + sushi vinegar (to taste)
  • 3 pieces 19x10cm nori (seaweed) sheet
  • 4 crab sticks microwave for 2 mins; peel each crab stick to half (lengthwise)
  • Japanese mayonnaise to taste
  • pickled ginger, shoyu (Japanese light soy sauce) & wasabi


  1. Follow the sushi rice recipe to cook the rice. Divide into three equal portions.
  2. Place nori sheet (rough side up) on bamboo mat. Place one portion of rice on nori, distributing them in a flat layer across the nori, leaving a 5cm gap on top.
  3. Spread a thin strip of mayonnaise horizontally across the middle of the rice, then line the crab sticks across over the mayonnaise.
  4. Using a firm grip, make the maki by rolling the bamboo mat tightly halfway, then continue to roll until the maki is completed.
  5. Using a sharp knife moistened with water, trim both ends of the maki and then make a cut right in the middle of the roll. Further cut each half into three equal pieces. Serve maki with pickled ginger, soy sauce & wasabi at the side.

Noob Cook Tip:
Typically, nori (seaweed) sheets come in 19×20 cm sizes. By folding and cutting it in half, it becomes the ideal size for maki (19×10 cm).

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19 comments on “Kani Maki (Crab Stick Sushi Roll)”

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

  2. Can I use normal rice?

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

  4. 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.

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

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

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

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

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

    • 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?

    • 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.

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