A delicious and crunchy sushi roll featuring avocado, cucumber, and imitation crab, topped with toasted panko breadcrumbs.
Author:Jessica
Prep Time:30 minutes
Cook Time:20 minutes
Total Time:50 minutes
Yield:4 servings 1x
Category:Sushi
Method:Rolling
Cuisine:Japanese
Diet:Gluten Free
Ingredients
Scale
2 cups sushi rice
2 1/2 cups water
1/4 cup rice vinegar
2 tablespoons sugar
1 teaspoon salt
4 sheets nori (seaweed)
1 medium avocado, sliced
1 medium cucumber, julienned
1/2 cup imitation crab meat, shredded
1/4 cup panko breadcrumbs
1 tablespoon sesame oil
Soy sauce, for serving
Wasabi and pickled ginger, for serving (optional)
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker and cook according to the manufacturer’s instructions. If you don’t have a rice cooker, bring the rice and water to a boil in a pot, then reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let it sit covered for 10 minutes.
In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low heat until the sugar and salt dissolve. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
Place a bamboo sushi mat on a clean surface. Lay one sheet of nori, shiny side down, on the mat. With wet hands, spread about 1/2 cup of sushi rice evenly over the nori, leaving a 1-inch border at the top.
Arrange a few slices of avocado, cucumber, and a line of imitation crab meat horizontally across the center of the rice-covered nori.
Carefully lift the edge of the mat closest to you and start rolling the sushi away from you, pressing gently but firmly to keep the roll tight. Roll until you reach the bare edge of the nori. Wet the edge with a little water to seal the roll.
In a small bowl, mix panko breadcrumbs with sesame oil. Heat a non-stick skillet over medium heat and toast the panko mixture until golden brown, about 2-3 minutes. Remove from heat and let cool slightly.
Using a sharp knife, slice the sushi roll into 6-8 pieces. Sprinkle the toasted panko on top of the sushi pieces for added crunch.
Serve the California Crunch Roll with soy sauce, wasabi, and pickled ginger, if desired.
Notes
For a spicy kick, add a drizzle of sriracha or spicy mayo on top of the rolls before serving.
Substitute fresh crab or shrimp for the imitation crab for a more authentic taste.