California Crunch Roll (Printable Version)
Creamy crab, ripe avocado and cucumber wrapped in rice and nori, finished with crunchy tempura flakes.
# 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 granulated sugar
05 - 1 teaspoon kosher salt
→ Fillings
06 - 7 ounces imitation crab sticks or cooked crab meat, sliced into strips
07 - 1 ripe avocado, halved, pitted, and thinly sliced
08 - 1 small cucumber, julienned
09 - 2 tablespoons Japanese mayonnaise
→ Wrapping
10 - 4 sheets nori (seaweed)
→ Exterior and Crunch
11 - 1 cup tempura flakes
12 - 2 tablespoons toasted white 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 rice in cold water until water runs clear. Combine rice and water in a pot, bring to a boil, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and allow to steam, covered, for 10 additional minutes.
02 - Combine rice vinegar, sugar, and salt in a small saucepan. Heat until sugar and salt dissolve. Gently fold seasoning into the cooked rice while fanning it to room temperature.
03 - Slice imitation crab sticks into thin strips and mix thoroughly with Japanese mayonnaise.
04 - Cover a bamboo sushi rolling mat with plastic wrap and lay a nori sheet, shiny side down, on top.
05 - With dampened hands, spread approximately 1/2 cup sushi rice evenly over the nori, leaving a 3/4-inch border at the top. Sprinkle with tempura flakes and both sesame seeds. Gently flip nori so the rice faces down.
06 - At the edge closest to you, arrange a line of crab-mayo mixture, avocado slices, and julienned cucumber.
07 - Using the mat, roll the nori tightly around the fillings, keeping even pressure to maintain a compact log. Press lightly to seal the edge.
08 - With a sharp, wet knife, cut each roll into 6 even pieces, cleaning the blade between cuts for cleaner edges.
09 - Top each sushi piece with a pinch of tempura flakes for added crunch. Arrange on a plate with soy sauce, pickled ginger, and wasabi on the side.
# Expert Advice:
01 -
- The crispy tempura flakes add a takeout-worthy crunch you can recreate at home, no deep fryer needed.
- Once you master the basics, it&aposs wildly fun to riff, swap fillings, and impress friends at any gathering.
02 -
- If you skip wetting your hands, rice will cling stubbornly everywhere but the nori.
- Flipping the rice-covered nori for inside-out rolls takes practice—don&apost stress about a stray grain or two.
03 -
- Let your knife do the work: a damp, razor-sharp blade makes those beautiful clean cuts.
- Prepping all your fillings before starting keeps the rolling smooth and mess-free.