Spicy Golden Cali Roll Recipe
Crispy Fried | Crab Mix & Spicy Tuna | Avocado | Kabayaki | Truffle Aioli
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.
Sushi Rice
Crab Mix & Spicy Tuna
Roll Ingredients
Method
Prepare Sushi Rice
- 1
Cook Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions. Once cooked, let it sit for 10 minutes.
- 2
Season Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice while it's still warm. Allow it to cool to room temperature.
Prepare Fillings
- 3
Make Crab Mix
In a bowl, combine crab meat, mayonnaise, and sriracha. Mix well and set aside.
- 4
Make Spicy Tuna
In another bowl, mix the diced tuna with sesame oil and chopped green onions. Set aside.
Assemble Rolls
- 5
Roll Sushi
Place a sheet of nori on a bamboo mat. Wet your hands and spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top. Add a line of crab mix, spicy tuna, and avocado slices along the center.
- 6
Roll and Cut
Using the bamboo mat, carefully roll the sushi away from you, pressing gently to keep it tight. Once rolled, cut the sushi into 8 pieces using a sharp knife.
Fry Rolls
- 7
Fry Sushi Rolls
Heat vegetable oil in a deep pan to 350°F (175°C). Dip each sushi roll in panko breadcrumbs and fry until golden brown, about 2-3 minutes. Drain on paper towels.
Serve
- 8
Garnish and Serve
Drizzle kabayaki sauce and truffle aioli over the fried rolls. Serve immediately with extra sauces on the side.
