California Crunch Roll (Print Version)
Creamy crab, avocado and toasted panko combine with unagi glaze for a crunchy, balanced California-style roll.
# What You'll Need:
→ Sushi Rice
01 - 2 cups sushi rice, uncooked
02 - 2 1/4 cups water
03 - 1/3 cup rice vinegar
04 - 2 tablespoons sugar
05 - 1 teaspoon salt
→ Filling
06 - 1 cup imitation crab meat (or real crab), shredded
07 - 1 1/2 tablespoons Japanese Kewpie mayonnaise
08 - 1 ripe avocado, sliced
09 - 1 small cucumber, julienned
→ Roll Assembly
10 - 4 sheets nori (seaweed)
11 - 1/2 cup panko breadcrumbs
12 - Vegetable oil, for toasting panko
→ Topping and Garnishes
13 - 2 tablespoons unagi sauce or sweet soy glaze
14 - 1 1/2 tablespoons sriracha mayo
15 - 1 scallion, thinly sliced
16 - Black or toasted sesame seeds (optional)
17 - Pickled ginger and wasabi, for serving
# How to Make It:
01 - Rinse the rice under cold water until the water runs clear. Cook the rice with water in a rice cooker or pot according to package directions. While still hot, fold in the rice vinegar, sugar, and salt gently. Let cool to room temperature.
02 - Heat a splash of vegetable oil in a skillet over medium heat. Add the panko breadcrumbs and toast, stirring constantly, until golden brown and crisp. Remove from heat and set aside to cool.
03 - Combine the shredded crab meat with mayonnaise in a small bowl and mix until evenly incorporated.
04 - Place a sheet of nori shiny side down on a bamboo sushi mat. With damp hands, spread a thin, even layer of sushi rice over the nori, leaving a 1-inch gap at the top edge.
05 - Flip the nori so the rice side faces down. Arrange the crab salad, sliced avocado, and julienned cucumber in a line along the bottom edge of the nori.
06 - Using the bamboo sushi mat, roll the sushi tightly away from you, sealing the edge with gentle pressure.
07 - Sprinkle the toasted panko evenly over the top of each roll, gently pressing so the breadcrumbs adhere to the rice.
08 - Using a sharp, wet knife, slice each roll into 6 even pieces, wiping the blade between cuts for clean edges.
09 - Drizzle the rolls with unagi sauce and sriracha mayo. Garnish with thinly sliced scallions and sesame seeds. Serve alongside pickled ginger and wasabi.
# Expert Advice:
01 -
- That shatteringly crisp panko topping against the creamy avocado and crab is the kind of contrast that keeps you reaching for one more piece.
- It looks like something from a restaurant menu, but once you get the rolling technique down, it is surprisingly doable on a weeknight.
02 -
- Do not skip rinsing the rice, because excess surface starch will make the rice gummy and impossible to spread in a thin, even layer on the nori.
- Keep a bowl of water next to your workstation for wetting your hands and the knife, because dry hands turn sushi making into a sticky nightmare very quickly.
03 -
- Press the panko onto the roll with the bamboo mat wrapped around it for maximum adhesion, because loose crumbs will fall off the moment you start slicing.
- Use Kewpie mayonnaise instead of regular mayonnaise in the crab salad, because the extra richness and slight tang make a noticeable difference in the final flavor.