California Crunch Roll Sushi
A restaurant-style sushi roll made at home, the California Crunch Roll features creamy avocado, sweet crab, crisp cucumber, and a crunchy topping of tempura flakes or fried onions. Finished with spicy mayo or eel sauce, this fun, fusion sushi is a textural and flavor-packed favorite perfect for sushi nights, parties, or family dinners.
Equipment
- Bamboo sushi mat (makisu)
- Plastic wrap
- Rice paddle or spoon
- Sharp knife
- Cutting board
- Small bowls (for sauces and toppings)
- Medium saucepan or rice cooker
- Clean towel (if no sushi mat available)
Ingredients
For the Sushi Rice:
- 1 ½ cups Japanese short-grain rice
- 2 cups water
- 3 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp salt
For the Rolls (per roll):
- 1 sheet nori (seaweed), halved
- ¼ cup imitation crab sticks (or real lump crab), shredded
- ¼ ripe avocado, sliced
- 2–3 thin cucumber strips (seeded)
Toppings:
- 2 tbsp tempura flakes (tenkasu) or crispy fried onions
- 1 tbsp spicy mayo (1:1 sriracha + mayo)
- Optional: 1 tbsp eel sauce (sweet soy glaze)
Garnish & Extras:
- Toasted sesame seeds
- Pickled ginger
- Wasabi
- Soy sauce, for dipping
- Scallions or black sesame seeds (optional)
Instructions
Prepare the Sushi Rice:
- Rinse rice under cold water until clear. Drain well.Cook rice in 2 cups water using a saucepan or rice cooker.While hot, gently mix in vinegar, sugar, and salt. Let cool to room temperature.
Set Up Rolling Station:
- Wrap bamboo mat with plastic wrap to prevent sticking.Lay a half-sheet of nori, rough side up, on the mat.
Assemble the Roll:
- Wet your fingers and evenly spread about ¾ cup of sushi rice over the nori.Flip the nori so the rice is facing down.In the center, add crab, avocado, and cucumber strips.
Roll the Sushi:
- Use the mat to gently roll the sushi forward, applying even pressure to shape it.Form a compact, tight cylinder without squashing the filling.
Add Crunch & Sauces:
- Spread a thin line of spicy mayo across the top.Sprinkle generously with tempura flakes or crispy onions.
Slice & Serve:
- Use a sharp, wet knife to slice the roll into 8 pieces.Wipe blade between cuts for clean slices.Garnish with sesame seeds or scallions if desired.
Serve with:
- Pickled ginger, wasabi, and soy sauce on the side.
Notes
- Real crab upgrade: Use lump crab for better flavor and texture.
- Crunch variation: Add sliced avocado or spicy tuna on top before adding crunch for a deluxe roll.
- Vegan swap: Use tofu or vegan crab with vegan mayo.
- Make-ahead tip: Prep rice and fillings in advance, but assemble rolls and add crunch just before serving to preserve texture.
- No mat? A towel wrapped in plastic works in a pinch.
- Storage: Keep tightly wrapped in the fridge for up to 24 hours. Add crunchy toppings fresh before serving.