Description
Master the art of sushi at home with this step-by-step recipe for delicious California Crunch Rolls. Enjoy crispy, creamy perfection in every bite of this restaurant-quality dish.
Ingredients
Scale
- 2 cups short-grain sushi rice
- 2 1/2 cups water (or as per rice cooker instructions)
- 1/4 cup rice vinegar
- 2 tbsp granulated sugar
- 1 tsp salt
- 4–5 sheets nori seaweed
- 8 oz imitation crab meat (or real crab), shredded
- 1 ripe avocado, thinly sliced
- 1/4 cup Japanese mayonnaise (Kewpie preferred)
- 1–2 tbsp Sriracha (optional, for spicy mayo)
- 1 cup panko breadcrumbs, tempura flakes (tenkasu), or crispy fried shallots, for crunch coating
- Toasted sesame seeds (optional, for rice)
- Water, for dipping hands
Instructions
- Prepare Sushi Rice: Rinse sushi rice until water runs clear. Cook according to package directions. Transfer to a bowl, mix rice vinegar, sugar, and salt, then fold into hot rice. Cover with a damp cloth and let cool to room temperature.
- Prepare Fillings: If using, mix shredded crab with a tablespoon of Japanese mayonnaise (and Sriracha for spicy crab). Slice avocado thinly.
- Assemble Roll (Rice Outside): Place a plastic-wrapped bamboo mat. Lay nori, shiny side down. Spread a thin, even layer of cooled sushi rice over two-thirds of the nori, leaving a 1-inch border at the top. Lightly sprinkle with sesame seeds if desired.
- Add Fillings: Flip the nori sheet so the rice side is down on the mat. Arrange a line of crab mixture and avocado slices horizontally across the center of the nori.
- Roll Tightly: Using the bamboo mat, carefully lift the edge closest to you, folding it over the fillings. Press down and roll forward, applying gentle but firm pressure to create a tight, uniform roll.
- Cut Rolls: Place the roll on a clean cutting board. Using a very sharp, wet knife, cut the roll in half, then cut each half into 3-4 even pieces. Wipe blade between cuts.
- Add Crunch: Lightly brush the outside of each sushi piece with a thin layer of Japanese mayonnaise (or a spicy mayo mixture). Gently roll the coated sides in your chosen crunchy topping (panko, tempura flakes, or fried shallots).
- Serve: Arrange Homemade California Crunch Roll Sushi on a platter and serve immediately with soy sauce, wasabi, and pickled ginger.
- Prep Time: 30 mins
- Cook Time: 20 mins