Crunch California Roll Recipe
our California Roll topped with spicy mayo, sushi sauce, fried onion, and sesame seeds
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Prepare the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, mix the rice vinegar, sugar, and salt in a small bowl until dissolved, then fold it into the warm rice. Allow the rice to cool.
- 2
- 3
Assemble the Rolls
Place a nori sheet on a bamboo sushi mat, shiny side down. Wet your hands to prevent sticking, then spread about 1/2 cup of sushi rice evenly over the nori. Leave about 1 inch at the top edge. Lay the avocado, cucumber, and imitation crab across the middle of the rice.
- 4
Roll the Sushi
Using the mat, carefully roll the sushi away from you, applying gentle pressure to form a tight roll. Moisten the top edge of the nori with water to seal the roll.
- 5
Slice the Rolls
Using a sharp, wet knife, slice the roll into 6-8 pieces.
- 6
Add Toppings
Drizzle spicy mayo and sushi sauce over the sliced rolls. Sprinkle fried onions and sesame seeds on top.
- 7
Serve
Serve immediately with soy sauce and pickled ginger on the side.