California Roll Crab Avocado (Printer-friendly)

A flavorful roll with crab, avocado, cucumber, and sesame seeds wrapped in seasoned rice and seaweed.

# Ingredient List:

→ Sushi Rice

01 - 1 ½ cups sushi rice
02 - 2 cups water
03 - 2 ½ tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - ¾ 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 - ½ 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

# How-To Steps:

01 - Rinse sushi rice under cold water until the water runs clear. Combine rice and water in a saucepan, bring to boil, then cover and simmer on low heat for 15 minutes. Remove from heat and let stand covered for 10 minutes.
02 - In a small bowl, stir together rice vinegar, sugar, and salt until dissolved. Gently fold the mixture into the cooked rice, then allow to cool to room temperature.
03 - Place a bamboo sushi rolling mat on a clean surface and cover with plastic wrap. Position a sheet of nori, shiny side down, on the mat.
04 - With wet hands, spread approximately ¾ cup of sushi rice evenly over the nori, leaving a ¾ inch (2 cm) border at the top edge. Sprinkle toasted sesame seeds over the rice.
05 - Carefully flip the nori so the rice side faces down on the plastic wrap.
06 - Arrange crab or imitation crab, avocado strips, and cucumber strips in a line along the bottom edge of the nori. Optionally, add a thin line of mayonnaise over the filling.
07 - Using the bamboo mat, roll the sushi away from you, applying gentle pressure to shape and seal. Moisten the top border with water to adhere and complete the roll.
08 - With a sharp knife dampened with water, slice the roll into six equal pieces. Repeat the process with remaining ingredients.
09 - Present rolls with soy sauce, pickled ginger, and wasabi on the side.

# Expert Suggestions:

01 -
  • You can actually make restaurant-quality sushi at home without years of training or fancy equipment.
  • It comes together in under an hour and tastes impressive enough to serve at dinner parties or casual weeknight meals.
  • The combination of creamy, crisp, and savory creates a flavor balance that's addictive—you'll find yourself making these over and over.
02 -
  • Room temperature rice is essential—if it's too warm, it'll stick to everything and fall apart; if it's too cold, it won't hold together properly either.
  • A damp knife and wet hands are your secret weapons; they prevent sticking and make the whole process feel less chaotic.
  • Don't cram too much filling into the roll—it seems wasteful at first, but overstuffed rolls split open and lose their shape when you slice them.
03 -
  • Make your seasoned rice the morning of, cover it with a damp towel, and let it sit at room temperature; it'll taste better and roll easier than rice that's completely cold.
  • If your nori feels stale or brittle, hold it briefly over steam or a gas flame to restore its flexibility, and it'll roll like new.
  • Buy a sharp knife specifically for slicing sushi; a dull knife will mangle everything and make you question whether you can do this—a sharp one makes all the difference.
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