Crunchy California Roll Recipe

Restaurant-quality crunchy California roll recipe with creamy avocado, sweet crab, crisp cucumber, and a satisfying tempura crunch — easy to make at home.

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Course: Appetizer, Main Course

Cuisine: American-Japanese Fusion, Japanese

Prep Time: 25

Cook Time: 20

Resting Time: 10

Total Time: 55

Servings: rolls

Calories: 310kcal

Cost: $12

Equipment

1 Bamboo rolling mat Cover with plastic wrap to prevent sticking and for easier cleanup
1 Sharp knife Keep blade wet and clean between cuts for neat slices
1 Rice cooker or heavy-bottomed pot Ensures even cooking of sushi rice
1 Wooden or glass mixing bowl Best for mixing sushi rice without retaining heat
2 Small bowls for water One for wetting hands, one for cleaning knife

Ingredients

Main Components

2 cups sushi rice short-grain
2 ½ cups water
¼ cup rice vinegar
2 tablespoons sugar
1 teaspoon salt
4–6 sheets nori seaweed
8 oz imitation crab sticks shredded
2 large avocados sliced
1 cucumber julienned
½ cup tempura flakes panko crumbs work too
3 tablespoons mayonnaise
2 tablespoons sesame seeds toasted

For Serving

soy sauce for dipping
wasabi optional
pickled ginger optional
spicy mayo optional

Instructions

Rinse, cook, and season sushi rice.
Slice avocado, cucumber, shred crab, toast sesame seeds.
Spread rice on nori, add fillings, roll tightly.
Coat roll with tempura flakes and sesame seeds, slice.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition