California Crunch Roll Sushi (Print)
Crab, avocado, cucumber and tempura flakes rolled in nori with seasoned sushi rice; serves four rolls (24 pieces).
# What You Need:
→ Sushi Rice
01 - 2 cups sushi rice
02 - 2 1/2 cups water
03 - 1/4 cup rice vinegar
04 - 2 tablespoons sugar
05 - 1 teaspoon salt
→ Fillings
06 - 7 ounces imitation crab sticks or cooked real crab meat
07 - 1 ripe avocado, thinly sliced
08 - 1 small cucumber, julienned
09 - 2 tablespoons Japanese mayonnaise (such as Kewpie)
→ Wrapping
10 - 4 sheets nori (seaweed)
→ Exterior and Crunch
11 - 1 cup tempura flakes (tenkasu)
12 - 2 tablespoons toasted sesame seeds
13 - 1 tablespoon black sesame seeds (optional)
→ Garnish and Dipping
14 - Soy sauce, for serving
15 - Pickled ginger, for serving
16 - Wasabi paste, for serving
# How to Make:
01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in a pot, bring to a boil, cover, reduce heat, and simmer for 15 minutes. Remove from heat and let steam covered for 10 minutes.
02 - In a small saucepan, heat rice vinegar, sugar, and salt until dissolved. Gently fold the seasoning into the cooked rice while fanning to cool and achieve desired texture.
03 - Slice imitation crab sticks into strips and mix with Japanese mayonnaise in a small bowl.
04 - Lay a bamboo rolling mat on a clean work surface and cover with plastic wrap. Place a sheet of nori, shiny side down, on the mat. Moisten hands in a bowl of water and spread approximately 1/2 cup seasoned rice evenly over nori, leaving a 3/4 inch border at the top.
05 - Sprinkle sushi rice with tempura flakes, toasted sesame seeds, and black sesame seeds if desired. Flip the nori over so the rice is facing down.
06 - Along the lower edge of the nori, form a horizontal line with crab-mayo mixture, sliced avocado, and julienned cucumber.
07 - Using the sushi mat, roll tightly from the bottom, keeping fillings in place and pressing gently to seal the edge.
08 - With a sharp, moistened knife, slice each roll into 6 equal pieces, wiping the blade between cuts for clean edges.
09 - Top each slice with extra tempura flakes for enhanced texture.
10 - Arrange rolls on a serving dish and present with soy sauce, pickled ginger, and wasabi on the side.
# Expert Advice:
01 -
- The first bite delivers creaminess, crunch, and a just-fresh-enough hit, like you're dining seaside with toes in the sand.
- You can switch up fillings or play with sauces and this roll never judges—a delicious canvas for whatever mood you're in.
02 -
- If the rice is too hot when rolling, the nori will go soggy and tears happen fast—let it cool just enough for steam to stop rising.
- The magic is in a sharp, wet knife—otherwise you'll squish everything and your beautiful fillings will escape.
03 -
- A plastic wrap over your bamboo mat keeps rice from sticking and speeds cleanup immeasurably.
- A quick sweep of sesame oil on the knife blade enhances flavor and lets you slice with style.