Kani sushi refers to a type of sushi that features "kani," which is imitation crab meat, also known as surimi or crab sticks. The term "kani" means crab in Japanese, but in the context of sushi, it usually means processed white fish (often pollock) that has been flavored, colored, and shaped to resemble real crab meat. This makes kani sushi a popular choice for those who want the taste and texture of crab without using raw or real crab meat. Kani sushi can come in various forms such as kani maki (regular sushi rolls), kani uramaki (inside-out rolls), kani nigiri (rice topped with kani), or kani hand rolls. A common variation is the spicy kani sushi roll, which includes shredded imitation crab mixed with spicy mayonnaise (often with sriracha), combined with cucumber and avocado, then rolled with sushi rice and seaweed. This dish is beginner-friendly, does not use raw fish, and offers a flavorful sushi option that's easy to prepare at home. In summary, kani sushi is a sushi made with imitation crab meat, often served in rolls or nigiri, and sometimes prepared with a spicy crab salad mixture. It is well-known for being delicious, accessible, and kid-friendly. The main ingredients are sushi rice, imitation crab, Japanese mayonnaise, sriracha, cucumber, avocado, seaweed, and sometimes sesame seeds for garnish. Kani sushi is a staple in many sushi restaurants and home sushi nights because of its tasty, mild crab flavor without the complexity of handling raw seafood. It is especially popular in California rolls and spicy crab rolls. If you want to make it at home, there are many easy recipes for kani sushi that guide you through making sushi rice, preparing the kani salad, and rolling it into sushi rolls or shaping it into nigiri pieces. This type of sushi is a popular entry point for beginners wanting to enjoy sushi without dealing with raw fish or complicated ingredients. Would you like a detailed recipe or tips on how to make kani sushi at home?