Description
Craft your own delicious California Crunch Roll Sushi at home with this easy-to-follow recipe. Enjoy the perfect blend of creamy, crunchy, and savory flavors in every bite!
Ingredients
- 2 cups short-grain sushi rice
- 2 ½ cups water (for cooking rice)
- ¼ cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- 4 sheets nori (seaweed sheets)
- 8 ‘krab’ sticks (surimi), cut into thin strips
- 1 ripe avocado, thinly sliced
- ½ English cucumber, cut into thin matchsticks
- ½ cup panko breadcrumbs, toasted
- ¼ cup mayonnaise
- 1–2 tbsp sriracha (to taste)
- Sesame seeds (for garnish, optional)
- Soy sauce, wasabi, pickled ginger (for serving)
Instructions
- Prepare Sushi Rice: Rinse sushi rice thoroughly until water runs clear. Cook rice with water according to package directions (usually 15-20 minutes, then let stand for 10 minutes).
- Season Rice: While rice cooks, whisk together rice vinegar, sugar, and salt until dissolved. Once rice is cooked and fluffed, transfer to a large bowl and gently fold in the seasoning mixture. Let cool to room temperature.
- Prep Fillings: Cut ‘krab’ sticks, avocado, and cucumber into thin, even strips. Toast panko breadcrumbs in a dry pan over medium heat until golden brown and crispy; set aside. Mix mayonnaise and sriracha for spicy mayo.
- Set Up Rolling Station: Cover a bamboo rolling mat with plastic wrap. Have a small bowl of water nearby for wetting your hands.
- Assemble Roll: Place one sheet of nori, shiny side down, on the plastic-wrapped mat. Dip hands in water, then spread about ¾ cup of cooled sushi rice evenly over the nori, leaving a ¼-inch strip bare at the top. (For rice-on-the-outside rolls, flip the nori so the rice side is down on the mat).
- Add Fillings: Arrange a line of ‘krab’ sticks, avocado, and cucumber across the bottom third of the rice-covered nori. Drizzle with spicy mayo.
- Roll Sushi: Lift the edge of the mat closest to you, folding it over the fillings. Tuck the fillings in tightly, then continue rolling forward, applying gentle, even pressure with the mat to form a tight cylinder. Use the bare nori strip to seal the roll. If rice is on the outside, gently press toasted panko onto the rice.
- Slice and Serve: Dip a very sharp knife in water before each cut. Slice the roll in half, then cut each half into 3-4 even pieces (6-8 pieces total per roll). Arrange on a platter, garnish with sesame seeds, and serve immediately with soy sauce, wasabi, and pickled ginger.
- Prep Time: 30 mins
- Cook Time: 20 mins