Crab Crunch Roll* Recipe

Rinse the rice under cold water until the water runs almost clear (about 3–4 minutes). Drain well.

Combine rinsed rice and 2.25 cups water in a rice cooker or a heavy saucepan. Cook according to rice cooker instructions or bring to a boil, then reduce to low, cover and simmer for 18 minutes. Remove from heat and let sit, covered, for 10 minutes.

While the rice cooks, warm the rice vinegar, sugar and salt in a small saucepan or microwave for 10–15 seconds, stirring until sugar dissolves. Do not boil.

Transfer cooked rice to a large shallow bowl (a wooden hangiri is traditional). Gently fold in the vinegar mixture with a rice paddle or wooden spoon, fanning the rice as you fold to cool and give it a shiny texture. Let rice cool to lukewarm (about 10–15 minutes).

Prepare the crab: shred the imitation crab sticks or flake the real crab meat into bite-sized pieces and place in a medium bowl.

Mix the crab with Japanese mayonnaise and sriracha (if using) until evenly coated. Taste and adjust seasoning; set aside.

Prepare the vegetables: julienne the seeded cucumber into long thin strips and slice the avocado lengthwise into 4–6 strips per roll.

Heat 1 teaspoon neutral oil in a small nonstick skillet over medium heat. Add the panko and toast, stirring constantly, until golden and crisp, 2–3 minutes. If using tempura flakes, stir them in off heat so they retain some crunch.

Remove toasted panko from the pan to cool. Once cool, gently mix panko with tempura flakes (if using) and reserve in a small bowl.

Place a bamboo sushi mat on a work surface and lay a sheet of plastic wrap over it (optional for easier cleanup). Place one nori sheet shiny-side down on the mat.

With wet hands (to prevent sticking), spread about 3/4 cup of sushi rice evenly over the nori, leaving a 1-inch (2.5 cm) strip at the far edge free of rice.

Sprinkle a light pinch of toasted sesame seeds over the rice if desired. Carefully flip the nori so the rice side is down on the plastic/wrap and the shiny nori is facing up.

On the nori edge closest to you, lay a row of crab mixture (about 3 tablespoons across the length), a few cucumber julienne strips and 2–3 avocado slices. Keep the filling centered and not overloaded.

Using the sushi mat, roll the nori away from you, tucking the filling as you go to form a tight roll. Apply gentle pressure to compress into a neat cylinder. Seal the edge with a little water if needed.

Place the roll seam-side down. Sprinkle the reserved panko/tempura crunch evenly across the top of the roll (if you prefer the crunch inside, press a teaspoonful into the crab mixture before rolling). For an outside crunch finish, press gently so the bits adhere to the rice.

Using a sharp, wet knife, slice the roll into 8 equal pieces. Wipe the knife clean between cuts to keep slices neat.

Arrange the slices on a serving plate. Garnish with extra toasted sesame seeds, and serve with soy sauce, pickled ginger and wasabi.