California Crab Avocado Roll (Printable Version)

A flavorful combination of crab, avocado, and cucumber rolled with sushi rice and nori.

# Ingredient List:

→ Sushi Rice

01 - 1 1/2 cups sushi rice
02 - 2 cups water
03 - 2 1/2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 3/4 teaspoon salt

→ Filling

06 - 4.2 ounces cooked crabmeat or imitation crab sticks (surimi), shredded
07 - 1 ripe avocado, peeled, pitted, and sliced into strips
08 - 1/2 cucumber, peeled, seeded, and cut into thin strips
09 - 2 tablespoons mayonnaise (optional)

→ Assembly

10 - 4 sheets nori (seaweed)
11 - 2 tablespoons toasted sesame seeds

→ To Serve

12 - Soy sauce
13 - Pickled ginger
14 - Wasabi

# Steps:

01 - Rinse sushi rice under cold water until clear. Combine rice and water in a saucepan, bring to boil, then cover and simmer on low for 15 minutes. Remove from heat and let rest covered for 10 minutes.
02 - In a small bowl, stir together rice vinegar, sugar, and salt until dissolved. Gently fold this seasoning into the cooked rice and allow it to cool to room temperature.
03 - Place a bamboo sushi rolling mat on a clean surface and cover it with plastic wrap. Position one nori sheet shiny side down on the mat. With wet hands, evenly spread about 3/4 cup of rice over the nori, leaving a 3/4 inch border at the top. Sprinkle sesame seeds over the rice.
04 - Carefully flip the nori so that the rice side is facing down on the plastic wrap.
05 - Arrange shredded crab (or surimi), avocado strips, and cucumber strips in a line along the bottom edge of the nori. Add a thin line of mayonnaise if desired.
06 - Using the bamboo mat, tightly roll the sushi away from you, applying gentle pressure to shape. Seal the edge with a little water.
07 - With a sharp, damp knife, cut the roll into 6 equal pieces. Repeat with the remaining ingredients to create 4 rolls total.
08 - Serve the rolls accompanied by soy sauce, pickled ginger, and wasabi.

# Expert Advice:

01 -
  • You can make it with imitation crab, so there's no guilt about expense or sustainability.
  • It's the perfect dish to cook with friends—everyone can help assemble, and honestly, the imperfect rolls taste just as good.
  • Once you nail the technique, you'll never crave takeout sushi again.
02 -
  • The rice temperature is crucial—it must be cool but not cold, or the vinegar won't distribute evenly and your seasoning will taste off.
  • A sharp knife makes all the difference in clean slices; a dull one will mash the roll instead of cutting it, and your presentation falls apart.
03 -
  • Keep your knife wet and wipe it on a damp cloth between slices—this is the secret to clean, beautiful pieces instead of compressed mush.
  • If your avocado is slightly firm, slice it the morning you plan to roll; if it's ripe, prep it just before assembly to prevent browning.
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