📝 About This Recipe
Experience the delicate elegance of Japanese coastal cuisine with this exquisite Kani Nigiri. Featuring succulent, sweet crab meat perched atop a hand-pressed mound of vinegared Shari rice, this dish represents the perfect balance of sea-salt sweetness and tangy acidity. Whether using premium King Crab legs or high-quality surimi, the secret lies in the precision of the rice preparation and the gentle touch of the chef's hand.
🥗 Ingredients
The Sushi Rice (Shari)
- 2 cups Japanese Short-Grain Rice (such as Koshihikari)
- 2.2 cups Filtered Water (for cooking)
- 4 tablespoons Rice Vinegar (unseasoned)
- 2 tablespoons Granulated Sugar
- 1 teaspoon Sea Salt (fine grain)
- 1 piece Kombu (2-inch square dried kelp)
The Topping (Neta)
- 12 pieces Cooked King Crab Legs or Premium Surimi (approx 3 inches long each)
- 2 teaspoons Wasabi Paste (freshly grated or high-quality paste)
- 1 sheet Nori Seaweed (cut into 1/4 inch wide strips)
For Serving
- 1/4 cup Soy Sauce (Japanese Shoyu)
- 2 tablespoons Pickled Ginger (Gari)
- 1 teaspoon Toasted Sesame Seeds (for garnish)
👨🍳 Instructions
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1
Rinse the sushi rice in a fine-mesh strainer under cold running water, swirling with your fingers until the water runs completely clear. This removes excess starch for a clean finish.
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2
Drain the rice and let it sit in the strainer for 15 minutes to ensure even hydration before cooking.
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3
Place the rice, water, and the wiped kombu square in a rice cooker or heavy-bottomed pot. If using a pot, bring to a boil, then reduce to a low simmer, covered, for 15 minutes.
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4
While the rice cooks, prepare the Tezu (hand-dipping water) by mixing 1/2 cup water with 1 tablespoon rice vinegar in a small bowl.
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5
Prepare the sushi vinegar by whisking the rice vinegar, sugar, and salt in a small saucepan over low heat until dissolved. Do not let it boil.
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6
Once the rice is cooked, let it steam undisturbed for 10 minutes. Remove the kombu and transfer the hot rice to a wide wooden bowl (Hangiri) or a non-reactive glass dish.
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7
Pour the vinegar mixture over a rice paddle onto the rice. Use a slicing/cutting motion with the paddle to incorporate the vinegar while fanning the rice with a hand fan to cool it quickly; this creates the signature glossy shine.
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8
Prepare the crab: If using King Crab, carefully shell the legs to keep the meat in whole, long pieces. If using surimi, gently press to flatten slightly.
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9
Wet your hands with the Tezu to prevent sticking. Take about 2 tablespoons of warm rice (roughly 20 grams) and gently shape it into a small, rectangular oblong with rounded edges.
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10
Apply a tiny dot of wasabi to the underside of a piece of crab meat. Place the crab, wasabi-side down, onto the rice mound.
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11
Using two fingers of your dominant hand, gently press the crab onto the rice while using your other hand to maintain the shape of the sides.
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12
Wrap a thin strip of nori around the center of the nigiri, securing it underneath with a tiny drop of water or a grain of crushed rice to act as glue.
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13
Repeat the process for the remaining pieces, ensuring the rice remains at body temperature for the best texture.
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14
Arrange the finished Kani Nigiri on a slate or wooden board, garnished with a small mound of pickled ginger and a dash of sesame seeds if desired.
💡 Chef's Tips
Always use warm rice when shaping nigiri; cold rice becomes hard and won't bond with the fish. Don't squeeze the rice too hard; you want enough air between the grains so it melts in the mouth. If using imitation crab (surimi), look for 'leg style' premium brands for a more authentic texture. Wipe your hands with the vinegar water (Tezu) between every 2-3 pieces to keep the rice from sticking to your skin. Ensure the crab is at room temperature rather than ice-cold to better complement the warm rice.
🍽️ Serving Suggestions
Serve with a side of light Miso Soup with silken tofu and scallions. Pair with a chilled Junmai Ginjo Sake to complement the sweetness of the crab. A side of Sunomono (Japanese cucumber salad) provides a refreshing crunch between bites. Offer a small bowl of Edamame seasoned with sea salt as a starter. Provide a high-quality, low-sodium soy sauce for dipping (dip crab-side down only).