Description
A delightful fusion of traditional Japanese flavors with Californian ingredients featuring crab meat, avocado, and cucumber wrapped in sushi rice and nori.
Ingredients
Scale
- 2 cups sushi rice
- 2 ½ cups water
- ¼ cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 4 sheets nori (seaweed)
- 1 cup imitation crab meat (or real crab if preferred)
- 1 ripe avocado, sliced
- 1 cucumber, julienned
- ¼ cup mayonnaise (or vegan mayo for a plant-based option)
- 1 tablespoon sriracha (optional for spice)
- Sesame seeds (to garnish)
- Soy sauce (for dipping)
- Pickled ginger and wasabi (for serving)
Instructions
- Prepare Sushi Rice: Rinse the sushi rice under cold water until it runs clear. Combine the washed rice and water in a rice cooker and cook according to the manufacturer’s instructions. Once cooked, let it sit with the lid closed for about 10 minutes.
- Season the Rice: In a small saucepan, combine rice vinegar, sugar, and salt. Warm over low heat until the sugar dissolves. Pour this mixture over the rice and stir gently using a wooden spoon or rice paddle, being careful not to mash the rice.
- Prepare Your Ingredients: While the rice is cooling, slice the avocado, julienne the cucumber, and prepare the crab meat. In a small bowl, mix the mayonnaise and sriracha to create a spicy mayo if desired.
- Lay Out Your Nori: Place a sheet of nori on a bamboo sushi mat (or a clean cutting board) with the shiny side facing down. Wet your hands with water to prevent sticking.
- Spread the Rice: Take about a cup of seasoned sushi rice and spread it evenly over the nori, leaving about an inch at the top edge of the nori free of rice.
- Layer the Fillings: In the center of the rice, add a line of crab meat, avocado slices, and julienned cucumber. Drizzle a little spicy mayo over the top if desired.
- Roll It Up: Starting from the edge closest to you, lift the mat and begin to roll the sushi away from you, pressing gently but firmly as you go. Tuck in the fillings as you roll. Once you reach the untouched edge of the nori, wet it lightly with water and seal the roll.
- Slice the Roll: Using a sharp knife (wet the knife to prevent sticking), cut the roll into bite-size pieces. Aim for 6-8 pieces per roll.
- Garnish: Sprinkle some sesame seeds on top of the sliced rolls for added flavor and crunch.
- Serve: Arrange the California Crunch Rolls on a platter and serve with soy sauce, pickled ginger, and wasabi on the side.
Notes
Make sure to rinse the rice thoroughly and allow it to cool to room temperature for best results. Experiment with fillings to enhance your sushi!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Rolling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 roll
- Calories: 230
- Sugar: 1g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg