Description
Homemade California Crunch Roll Sushi with creamy avocado, savory imitation crab, tangy sushi rice, and crispy crunch.
Ingredients
Scale
- 1 cup short-grain white rice
- 1¼ cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp salt
- 4 roasted nori sheets (sushi-grade)
- 1 cup imitation crab
- 1 ripe avocado, sliced
- 1 small cucumber, cut into thin strips
- 2 tbsps spicy mayo
- 1 tbsp eel sauce
- ½ cup toasted panko breadcrumbs or French fried onions
- Cream cheese strips
- Thinly sliced jalapeño
- Teriyaki glaze
Instructions
- Rinse 1 cup short-grain white rice under cold water until the water runs clear. Cook rice with 1¼ cups water. Once cooked, let it rest covered for 10 minutes, then transfer to a non-metallic bowl and fluff gently.
- In a small saucepan, combine 2 tbsp rice vinegar, 1 tbsp sugar, and ½ tsp salt. Heat gently, stirring until dissolved. Let cool slightly. Pour over cooked rice and gently fold until glossy and slightly sticky. Cool to room temperature and cover with a damp cloth.
- Slice 1 ripe avocado and 1 small cucumber into thin strips. Slice 1 cup imitation crab. Prepare cream cheese into thin strips and thinly slice jalapeño. Combine mayonnaise and sriracha for 2 tbsps of spicy mayo. Have eel sauce and teriyaki glaze ready.
- Cover a bamboo sushi mat tightly with plastic wrap. Dampen your hands. Place one nori sheet (shiny side down) on the mat. Evenly spread about ¾ cup of sushi rice over the nori surface, applying light pressure.
- Carefully flip the nori so the rice-covered side is facing down. Arrange a line of imitation crab, avocado, cucumber, cream cheese, and jalapeño across the center of the nori. Drizzle with spicy mayo.
- Using the bamboo mat, lift the edge closest to you and roll tightly, tucking in the fillings. Apply firm pressure to form a compact roll. Transfer to a clean cutting board. Using a sharp knife, dampened with water, slice the roll in half, then each half into 3 or 4 equal pieces.
- Gently press or sprinkle ½ cup toasted panko breadcrumbs onto each sushi piece. Drizzle with eel sauce and teriyaki glaze. Arrange on a platter and serve immediately.
Notes
- Use fresh ingredients for the best flavor.
- Keep your knife damp to avoid sticking.
- Experiment with additional fillings if desired.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Rolling
- Cuisine: Japanese
Nutrition
- Serving Size: 2 pieces
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 10mg
Keywords: California Crunch Roll Sushi