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Homemade California Crunch Roll Sushi Recipe

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4.6 from 9 reviews

Homemade California Crunch Roll Sushi is a delightful fusion of creamy avocado, fresh crab, and crunchy toppings rolled in seasoned sushi rice and nori. This recipe guides you through making perfect sushi rice, assembling the roll with optional spicy mayo and eel sauce, and adding a satisfying crunch with toasted panko or fried onions for an authentic sushi experience at home.

Ingredients

For the Sushi Rice

  • 1 cup short-grain white rice
  • 1¼ cups water
  • 2 tbsp rice vinegar
  • 1 tbsp sugar
  • ½ tsp salt

For the Roll

  • 4 roasted nori sheets (sushi-grade)
  • 1 cup imitation crab (or real crab meat)
  • 1 ripe avocado, sliced
  • 1 small cucumber, cut into thin strips
  • 2 tbsp spicy mayo (mayo + sriracha)
  • 1 tbsp eel sauce

Crunchy Topping

  • ½ cup toasted panko breadcrumbs or French fried onions

Optional Add-ins

  • Cream cheese strips
  • Thinly sliced jalapeño
  • Teriyaki glaze

Instructions

  1. Prepare the Rice: Rinse the short-grain white rice under cold water until the water runs clear to remove excess starch. Cook the rice with 1¼ cups of water using a rice cooker or stovetop method. In a small saucepan, combine rice vinegar, sugar, and salt, heating gently until dissolved, then fold this mixture gently into the warm rice. Allow the rice to cool to room temperature.
  2. Set Up Your Rolling Station: Wrap your bamboo sushi mat tightly in plastic wrap to prevent sticking. Prepare a bowl of water mixed with a little rice vinegar nearby to dip your fingers or knife, which will keep the rice from sticking during rolling and slicing.
  3. Assemble the Roll: Place a sheet of nori on the bamboo mat with the shiny side down. Evenly spread the cooled sushi rice over the nori, leaving about ½ inch clear at the top edge for sealing. Flip the nori so the rice side is facing down on the mat. Arrange a line of crab meat, sliced avocado, cucumber strips, and any optional add-ins such as cream cheese or jalapeño over the center of the nori.
  4. Roll the Sushi: Using your thumbs, lift the edge of the bamboo mat closest to you while holding the filling in place with your fingers. Roll the mat forward to enclose the filling tightly into a cylinder shape. Seal the edge of the nori securely and use the mat to gently press and shape the roll for a firm finish.
  5. Add the Crunch: Brush the top of the sushi roll with spicy mayo or eel sauce to add flavor and help the crunchy topping adhere. Sprinkle toasted panko breadcrumbs or fried onions generously over the brushed surface. Lightly press the topping onto the roll using the bamboo mat to ensure it sticks well.
  6. Slice and Serve: Using a sharp knife dipped in the vinegar water, slice the roll into 8 equal pieces to create neat sushi slices. Optionally drizzle extra spicy mayo or eel sauce on top. Serve immediately with soy sauce, pickled ginger, and wasabi for a complete sushi experience.

Notes

  • Use chilled rice vinegar water for dipping fingers and knives to prevent sticking and maintain clean cuts.
  • Substitute imitation crab with real crab meat for a more authentic flavor.
  • Toasted panko breadcrumbs add a light crunch while fried onions offer a deeper, savory texture.
  • Plastic wrap on the bamboo mat simplifies cleanup and prevents rice from sticking to the mat.
  • For spice lovers, add thinly sliced jalapeño or extra sriracha into the spicy mayo.
  • If you have leftovers, wrap rolls tightly in plastic wrap and refrigerate; consume within 24 hours for freshness.

Find it online: https://lovelycooks.com/homemade-california-crunch-roll-sushi-recipe/