Description
Create a delightful California crunch roll sushi with crispy panko and creamy avocado, perfect for gatherings with friends and family.
Ingredients
- 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 (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
- ½ cup toasted panko breadcrumbs or French fried onions
- Cream cheese strips
- Thinly sliced jalapeño
- Teriyaki glaze
Instructions
- Rinse the rice under cold water until the water runs clear to remove excess starch.
- Cook the rice with the 1¼ cups of water in a rice cooker or on the stovetop.
- Combine the rice vinegar, sugar, and salt in a saucepan, heating gently until dissolved.
- Gently fold the mixture into the warm rice, then allow it to cool.
- Place a sheet of nori, shiny side down, on the bamboo mat.
- Spread an even layer of cooled sushi rice over the nori, leaving a ½ inch space at the top.
- Flip the nori so the rice faces down.
- Layer the imitation crab, avocado, cucumber, and any optional add-ins like cream cheese or jalapeño down the center.
- Hold the edge of the mat with your thumbs while using your fingers to hold the fillings in place.
- Carefully roll the mat away from you, creating a tight cylinder while sealing the edge.
- Brush the top of the roll with spicy mayo or eel sauce.
- Generously sprinkle panko or French fried onions on top, pressing lightly with the mat to secure them.
- Slice the roll with a sharp, damp knife into eight pieces, and drizzle with additional sauce if desired.
Notes
Serve with soy sauce, pickled ginger, and wasabi. Store leftovers tightly wrapped in plastic wrap in the refrigerator.
