California Crunch Roll Sushi (Print Version)
Crispy crab, avocado, and cucumber rolls topped with crunchy onions for a California-inspired dish.
# Ingredients:
→ Sushi Rice
01 -
2 cups short-grain rice
02 -
2 1/4 cups water
03 -
1/4 cup rice vinegar
04 -
1 tablespoon sugar
05 -
1/2 teaspoon salt
→ Fillings
06 -
1 1/2 cups imitation crab sticks or cooked shredded fish fillet
07 -
1 large avocado, sliced
08 -
1 small cucumber, julienned
09 -
6 sheets roasted seaweed (nori)
→ Crunch Topping
10 -
1 cup crispy fried onions or tempura flakes
11 -
2 tablespoons toasted sesame seeds
→ Sauces
12 -
3 tablespoons mayonnaise
13 -
1 tablespoon sriracha or chili sauce
14 -
1 tablespoon unseasoned yogurt-based sauce
15 -
Soy sauce for dipping
# Steps:
01 -
Rinse the rice under cold water until the water runs clear to remove excess starch. Cook the rice with water using a rice cooker or pot on the stovetop until fully cooked and fluffy. In a small saucepan, heat rice vinegar, sugar, and salt until just dissolved. Pour the seasoning over the hot rice and fold gently to combine without mashing. Allow the rice to cool to room temperature before using.
02 -
Shred imitation crab or cooked fish into thin strands. Slice avocado into thin strips and julienne the cucumber. Keep all fillings ready and accessible for easy rolling.
03 -
Place a bamboo sushi mat on a clean surface and cover it with plastic wrap. Place a sheet of nori (shiny side down) on the mat. With wet fingers, evenly spread a thin layer of sushi rice over the nori, leaving a 1/2-inch border at the top.
04 -
Flip the nori sheet so the rice side is down. Add a line of crab, cucumber, and avocado across the lower third of the nori. Carefully lift the edge of the mat and roll tightly, applying gentle pressure to form a firm roll. Seal the edge with a touch of water on the nori strip.
05 -
Spread a thin layer of mayonnaise or sriracha mayo over the top of the roll. Sprinkle crispy onions or tempura flakes generously over the roll. Roll gently over the topping using the mat to press and secure the topping in place.
06 -
Use a sharp knife dipped in water to slice the roll into six or eight even pieces. Wipe the knife between cuts to maintain clean slices. Arrange on a platter and serve with soy sauce or your preferred dipping sauce.