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Homemade California Crunch Roll Sushi

Homemade California Crunch Roll Sushi
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This Homemade California Crunch Roll Sushi recipe combines creamy avocado, sweet imitation crab, crunchy tempura flakes, and perfectly seasoned sushi rice wrapped in nori sheets. It delivers a delightful blend of fresh flavors and textures, making it an easy and rewarding dish to prepare at home. Perfect for sushi lovers seeking a hands-on cooking experience, this recipe is customizable to suit various dietary preferences and is great for sharing with family and friends.

Ingredients

Scale

Sushi Rice

  • 2 cups short-grain sushi rice
  • 1/3 cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt

Roll Components

  • 4–5 nori sheets (thin seaweed sheets)
  • 8 oz imitation crab meat (surimi), torn or cut into pieces
  • 1 ripe avocado, sliced into thin strips
  • 1/2 cucumber, julienned
  • 1/2 cup tempura flakes (crispy bits)

Sauce & Accompaniments

  • Mayonnaise-based spicy sauce (mayo mixed with sriracha or spicy mayo)
  • Soy sauce, for dipping
  • Pickled ginger, for palate cleansing
  • Wasabi, optional for heat

Instructions

  1. Prepare the Sushi Rice: Rinse 2 cups of sushi rice under cold water until the water runs clear to remove excess starch. Cook the rice according to your rice cooker or stovetop instructions. While still warm, gently fold in a mixture of 1/3 cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt. Let the rice cool to room temperature to develop the perfect sticky and tangy base.
  2. Prep the Fillings: Slice the avocado into thin strips and julienne the cucumber. Tear or cut the imitation crab meat into manageable pieces. Have your tempura flakes and spicy mayo sauce ready for assembling.
  3. Spread the Rice on Nori: Place one nori sheet shiny side down on a bamboo sushi rolling mat lightly covered with plastic wrap. With wet hands, spread an even layer of sushi rice over the nori, leaving a 1-inch border at the top. Press gently but firmly to ensure the rice sticks well.
  4. Add Fillings and Roll: Flip the rice-covered nori so the rice side is down on the mat. Arrange avocado, cucumber, and crab meat in a line along the edge closest to you. Using the mat, carefully roll the sushi applying gentle pressure to keep it tight. Seal the edge with a dab of water.
  5. Add Tempura Crunch and Sauce: Sprinkle tempura flakes generously along the top of the roll. Drizzle spicy mayo sauce over the top to taste. For an extra crunchy texture, gently press some tempura flakes onto the outside before slicing.
  6. Slice and Serve: Using a sharp, wet knife, slice the roll into 6 to 8 pieces using a gentle sawing motion. Arrange the California Crunch Roll Sushi on a platter and serve with soy sauce, pickled ginger, and wasabi.

Notes

  • Rinse sushi rice multiple times before cooking to achieve the best texture and stickiness.
  • Keep your hands moist while handling rice to prevent sticking and ensure even spreading.
  • Use a sharp knife and clean it with a damp cloth between cuts for clean sushi slices.
  • Always use fresh ingredients like avocado, cucumber, and crab for optimal texture and flavor.
  • Do not overfill the sushi rolls to avoid difficulty rolling and sushi falling apart.

Nutrition

Keywords: California Roll, Sushi, Homemade Sushi, Crunch Roll, Avocado Sushi, Imitation Crab Sushi, Tempura Flakes, Spicy Mayo, Gluten Free Sushi

Find it online: https://emillycooks.com/homemade-california-crunch-roll-sushi/