Spicy Crunch Roll Recipe

Rinse and cook rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold water, rubbing the grains together, until the water runs nearly clear (about 3–5 minutes). Drain. Combine rinsed rice and 2.25 cups water in a rice cooker or medium pot. If using a pot, bring to a boil, reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice cooks, gently heat 3 tbs rice vinegar, 1.5 tbs sugar, and 1 tsp salt in a small saucepan or microwave until sugar dissolves; do not boil. Transfer cooked rice to a large wooden or nonreactive bowl. Pour the vinegar mixture over rice and fold gently with a rice paddle or wooden spoon to combine and fan as you mix to cool to room temperature (about 10 minutes). Cover with a damp towel to keep moist.

Make spicy crab filling

In a bowl, mix 8 oz flaked crab (or imitation crab), 3 tbs Japanese mayonnaise, and 1 tbs sriracha until evenly coated. Taste and adjust spiciness. Reserve in refrigerator until assembly.

Prepare vegetables and avocado

Julienne cucumber and remove seeds so it doesn't add excess moisture; set aside 1/2 cup. Slice 1 ripe avocado lengthwise into even slices and keep them covered with plastic wrap to prevent browning until assembly.

Toast and mix panko

Heat 1 tsp neutral oil in a small skillet over medium heat. Add 3 tbs panko breadcrumbs and a pinch of salt. Stir and toast until golden brown and crisp, about 2–3 minutes. Remove from heat and let cool slightly. Stir in 1 tsp sriracha and 1 tsp mayonnaise until coated and set aside to cool completely; this creates the spicy crunchy topping.

Prepare rolling station

Place a bamboo sushi mat on a clean surface and cover with plastic wrap for easy cleaning. Keep a small bowl of water nearby to wet your hands (prevents rice sticking).

Spread rice on nori

Place 1 nori sheet shiny-side down on the mat. Wet your hands and take about 1/2 cup seasoned sushi rice; spread it evenly over the nori, leaving a 1-inch strip at the top edge of the nori uncovered to seal the roll. Lightly sprinkle 1/2 tsp toasted sesame seeds over the rice if desired.

Flip nori and add fillings

Carefully flip the nori so the rice side is down on the plastic-covered mat (you'll be rolling with the fillings on top). Arrange a line of the spicy crab mixture about 1 inch from the bottom edge of the sheet. Add a thin line of julienned cucumber and 3–4 slices of avocado on top of the crab.

Roll tightly

Use the bamboo mat to lift the bottom edge and begin to roll away from you, tucking the filling in as you go. Apply gentle but firm pressure with the mat to form a tight cylinder. When you reach the uncovered strip, wet it lightly with water to seal the seam. Continue rolling until sealed.

Top with spicy mayo and crunch

Place the roll seam-side down. Using a spoon or squeeze bottle, drizzle about 1/2 tbs spicy mayo (from 2 tbs reserved) along the top of the roll. Sprinkle a generous amount of the spicy panko crunch evenly over the mayo so it adheres.

Slice the roll

With a very sharp knife, wet the blade and slice the roll into 8 equal pieces. Wipe the knife clean and re-wet between cuts to maintain clean slices. Repeat the process for the remaining nori sheets/fillings to make a total of 4 rolls (32 pieces).

Plate and garnish

Arrange the sliced Spicy Crunch Rolls on a platter. Serve with soy sauce, pickled ginger, and wasabi on the side. Optionally garnish with extra drizzle of spicy mayo and a sprinkle of toasted sesame seeds.

Storage

Sushi is best eaten immediately. If storing, cover tightly and refrigerate up to 24 hours; avocado may brown and texture will change.