Kani Kani Sushi

Winner of the 2006 Original Sushi Competition. Recipe by Jaturavit Saysena.


Serves: 4

  • 2 softshell crab
  • 200g potato starch
  • 100g dried red chili
  • some spring onion, chopped
  • some cucumber, chopped
  • some capsicum chili (red), finely chopped
  • 1 clove garlic, chopped
  • 1 tomato, chopped
  • 100 ml olive oil
  • 100g spicy miso
  • cucumber strips
  • some salt and pepper
  • 200g sushi rice
  • 1tbsp tobikko
  • 1tbsp wasabi tobikko
  • 2 prawns, cooked in tempura batter
  • 2tbsp ripe avocado, chopped
  • 2tbsp lime juice


  1. Chop up the two tempura prawns and combine with the sushi rice, which has been mixed with wasabi tobikko and tobikko.
  2. Make the sauce by combining olive oil, chopped tomato, chopped capsicum chili, chopped garlic, chopped coriander, and salt and pepper to taste in a container, and mix with spicy miso.
  3. Mix the potato starch and red dried chili.
  4. Coat the softshell crab in the mixed potato starch and tou-garashi. Deep fry the soft-shell crab until golden brown. Put on kitchen paper and remove excess oil.
  5. Chop the softshell crab in half vertically. Put a small amount of sushi rice, topped with tobikko, on top of the crab. Wrap the crab and sushi rice together with a 1 cm strip of cucumber.
  6. Put a small amount of sauce on top of the crab sushi.
  7. Place chopped avocado and spring onion on top of sushi as garnish.