Description
California Crunch Roll Sushi is a texture-packed twist on the classic California roll, featuring creamy crab filling, fresh avocado and cucumber, and a crunchy topping of toasted panko or tempura flakes. It’s easy to make at home and perfect for sushi lovers who prefer cooked seafood.
Ingredients
- 1 cup cooked sushi rice
- 1 tbsp rice vinegar
- 1/2 tsp sugar
- Pinch of salt
- 4 imitation crab sticks (or real crab meat)
- 2 tbsp Japanese mayonnaise
- 1/2 tsp sriracha (optional)
- 2 nori sheets
- 1/2 avocado, sliced
- 1/4 cucumber, julienned
- 1/4 cup panko breadcrumbs or tempura flakes
- 1 tbsp oil (if frying panko)
- Optional: spicy mayo, unagi sauce, sesame seeds, sliced green onions
Instructions
- Mix sushi rice with rice vinegar, sugar, and salt; let cool to room temperature.
- Shred crab and mix with Japanese mayo and sriracha for filling.
- Place nori on bamboo mat, shiny side down. Spread rice evenly, then flip so rice is down.
- Add crab filling, avocado, and cucumber across center of nori.
- Roll tightly using the mat, pressing gently to shape.
- Toast panko in a dry skillet or fry in oil until golden and crisp (if not using tempura flakes).
- Top rolls with spicy mayo and unagi sauce, then press panko or tempura flakes onto rolls.
- Slice with a wet knife and garnish with sesame seeds and green onions if desired.
Notes
- Add mango or cream cheese for a fruity or tangy twist.
- Include shrimp tempura or spicy tuna for extra protein.
- Make it gluten-free by using GF panko and soy sauce.
- Add crunch toppings right before serving to retain crispness.
- Use parchment paper or plastic wrap if you don’t have a bamboo mat.
Nutrition
- Serving Size: 8 pieces
- Calories: 320
- Sugar: 3g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 15mg
