Description
California Crunch Roll Sushi is a delicious and easy-to-make homemade sushi roll featuring sticky sushi rice, imitation crab, avocado, cucumber, and a crunchy topping. Enhanced with spicy mayo and optional eel sauce, this recipe brings restaurant-quality sushi right to your kitchen with simple ingredients and straightforward steps.
Ingredients
Scale
Rice and Seasoning
- 2 cups sushi rice (sticky base for rolls)
- 2.5 cups water (for cooking rice)
- 1/3 cup rice vinegar (adds tangy flavor)
- 2 tablespoons sugar (balances acidity)
- 1 teaspoon salt (enhances flavor)
Roll Fillings and Toppings
- 4 sheets nori (seaweed wrapper)
- 8 ounces imitation crab (mildly sweet flavor)
- 1 medium avocado (ripe for best texture)
- 1 medium cucumber (cut into thin strips)
- 1/2 cup spicy mayo (blend of mayo and sriracha)
- 1/4 cup eel sauce (optional, sweet and savory)
- 1 cup crunchy topping (toasted panko or fried onions)
Instructions
- Cook the sushi rice: Rinse 2 cups of sushi rice under cold water until the water runs clear. Combine the rinsed rice and 2.5 cups of water in a pot and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 15 minutes until rice is tender and water absorbed. Remove from heat and let it sit covered for 10 minutes.
- Season the rice: In a small bowl, mix 1/3 cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt until dissolved. Transfer the cooked rice to a large bowl, gently fold in the vinegar mixture while fanning the rice to cool it quickly. This creates the characteristic sticky and tangy sushi rice.
- Prepare the fillings: Slice the avocado and cucumber into thin strips. Shred or chop the imitation crab into bite-sized pieces.
- Assemble the rolls: Place a sheet of nori on a bamboo sushi mat. Spread a thin, even layer of sushi rice over the nori, leaving an inch at the top edge clear. Flip the nori so rice faces down. Spread spicy mayo evenly over the exposed nori side.
- Add fillings: Lay imitation crab, avocado, and cucumber strips along the bottom edge of the nori sheet. Start rolling the sushi tightly from the bottom using the mat until fully rolled. Seal the edge with a little water.
- Add crunchy topping and sauce: Brush eel sauce lightly over the roll (optional). Sprinkle toasted panko or fried onions as crunchy topping over the roll’s exterior. Add additional spicy mayo if desired.
- Cut and serve: Using a sharp, wet knife, slice the roll into 8 equal pieces. Serve immediately with soy sauce and pickled ginger if desired.
Notes
- Use a sharp knife wetted with water to prevent rice sticking while slicing rolls.
- Let the cooked rice cool before assembling for best texture and easier handling.
- Customize the crunchy topping to your preference: toasted panko adds crispness while fried onions add a flavor punch.
- Eel sauce is optional but adds a sweet and savory glaze to the exterior.
- Prepare all fillings in advance to make rolling faster and neater.
