The California crunch roll is probably one of the most classic sushi rolls. Luckily it is easy to make at home! This recipe tastes great and you won’t believe your taste buds when something you make at home tastes just like the one you get in your favorite restaurant.
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The imitation crab, avocado and cucumber with nori, rice, spicy mayo, eel or oyster sauce and French fried onions are what constitute this recipe. You can of course add anything to this for a fun spin on the classic. I like to add cream cheese, peppers or teriyaki sauce sometimes.
I have been making homemade sushi for years and I always enjoy it! It can become an art form and a great way to be creative. I also love it for large groups or parties, It can be super fun to have a sushi rolling party and then everyone gets to try each other’s rolls.
Each roll will probably look a little different, some more beautiful than others and some that just taste better, It is all a part of the fun that is sushi making.
Here is my 9 step guide to rolling your own sushi:
*note that I am showing you my sushi rolling steps on my creamy crab sushi roll and my spicy tuna sushi roll, so the fillings will look different but the rolling method is the same.
Once all of your ingredients are prepped it’s time to get started.
1 – Lay down plastic wrap on your work surface then add cooked and cooled rice.
2 – Press down the rice with your hands the best you can in the shape of the nori seaweed wrapper, then place another piece of plastic wrap over top of the rice and use a rolling pin to compress the rice so it’s thin and evenly compressed.
3- Remove the plastic wrap from the top of rice. if using a large nori sheet, cut so it’s the size of the sushi rolls diameter you want, I usually cut it into 3/4th and discard the remaining 1/4 of the sheet. Lay the nori seaweed wrap with the rough side down on the rice.
*Once it’s down, it will immediately stick to the rice. If you have any spots that need more rice, you can tuck a little rice under it the best you can.
4 – Trim the sides of the rice around the nori, leaving a little space of rice showing.
It’s time to roll.
5 – Add filling, then lift up the sides of the plastic wrap on each side and bring roll together so the ends meet in the middle or slightly overlap. Turn roll on it’s side and with the plastic wrap still on the roll, use your hands to gently press the roll together.
6 – Use a sushi mat or towel to press your roll together so it’s nicely compressed and secure. Remove plastic and trim the loose ends of the roll.
The sushi mat helps the rice compress together and say even.
7 – If adding sauces and toppings you can add them now or you can slice first and then add the sauces, again this is up to your preference.
It’s time to slice.
8 -Slicing the sushi roll can be intimidating. However, if you use a serrated knife that is dipped in either rice vinegar or water between each slice then it is easy to do. Gently and slowly saw through the roll, so you get through the nori wrap without pulling it out and messing up your roll.
9 – Plate and enjoy. Try these steps again and see how good you can get a making homemade sushi!
The beauty of sushi is that you can make each roll your own. I included estimated measurements on this recipe card but you might end up using more or less. It depends on how full you want to fill your rolls and the exact size of nori wraps you use. Different brands of nori wraps seem to vary slightly in size.
Sometimes I pack mine super full and other times I keep them small. So don’t stress too much about measurements. Use the estimated amounts and do what looks good to you and have fun with it.
For my Sushi 101 and how-to picture guide on easily rolling sushi. Check out my blog post with all the basics you need to know. Including proteins, fillings, sauces, toppings, rolling your sushi and how to cut your sushi. HERE.
Pictured below is my tempura shrimp sushi roll.
I have some suggested sushi rolling equipment, rice and ingredients for sushi listed below the recipe card. For those interested in purchasing them online.
What you need to make this California crunch sushi roll: (printable recipe card is below)
makes 1-2 rolls – depending on the size of nori wrap you buy
- ~1 cup cooked sushi rice or brown rice – cooled
- 1-2 seaweed nori wraps – wraps vary slightly in size per brand. *try to go for a smaller wrap size or cut the wraps to ~3/4 the size with scissors if using a large wrap.
- imitation crab meat – ~3 sticks of imitation crab
- avocado – sliced into thin slices – ~1/2 avocado
- cucumber – sliced into thin slices – ~1/2 cucumber
- spicy mayo – ~2 tablespoons
- eel or oyster sauce – can be found in the Asian food isle. – ~1 tablespoon
- French fried onions – ~1/4 cup
- optional – panko bread crumbs for top of roll – adds a little extra crunch
- optional filling- cream cheese
Instructions
- Prep all of your fillings by slicing them into thin and long of strips.
- Lay down a piece of plastic wrap over your sushi mat.
- Add cooked sushi rice or brown rice.
- Lay another piece of plastic wrap over the top. Then roll out with a rolling pin until it’s in a large enough rectangle to lay the nori wrap over. Rice should be about 1/2 inch thick.
- Remove the plastic wrap from the top.
- Add nori wrapper over the top with the shiny side up.
- Add imitation crab meat, avocado, cucumber a little spicy mayo and eel or oyster sauce.
- Pull both sides of the underlying plastic wrap up so the roll goes together.
- Use the sushi mat, a towel or your hands to press the roll into a long cylinder.
- Add the spicy mayo, eel or oyster sauce, French fried onions and optional panko bread crumbs.
- Slice the roll by using a sharp or serrated knife. Dip in rice vinegar or water so it doesn’t get sticky.
*To make your own spicy mayo; add together 2 tablespoons mayo to 1-2 teaspoons sriracha. (depending on desired spiciness)
*Optional sauce I like to use on top of my rolls sometimes. 1 teaspoon oyster sauce to 2 tablespoons soy sauce and a large pinch of sugar. Mix until sugar dissolves.
Check out my other sushi recipes here:
- Smoked salmon sushi roll RECIPE HERE
- Pepper shrimp sushi roll RECIPE HERE
- Low carb sushi bites RECIPE HERE
- Creamy Crab Sushi Roll
- Spicy Tuna Sushi Roll
- Fried California Sushi Roll
- Tempura Shrimp Sushi Roll
My creamy crab sushi roll featured above.
California Crunch Sushi Roll
Ingredients
- 1 cup cooked sushi rice or brown rice – cooled
- 1-2 seaweed nori wraps – wraps vary slightly in size per brand *try to go for a smaller wrap size or cut the wraps to ~3/4 the size with scissors if using a large wrap.
- 3 sticks imitation crab meat
- 1/2 avocado – sliced into thin slices
- 1/2 cucumber – sliced into thin slices
- 2 tablespoons spicy mayo
- 1 tablespoon eel or oyster sauce – can be found in the Asian food isle.
- 1/4 cup French fried onions
- optional – panko bread crumbs for top of roll – adds a little extra crunch
- optional filling- cream cheese
Instructions
- Prep all of your fillings by slicing them into thin and long of strips.
- Lay down a piece of plastic wrap over your sushi mat.
- Add cooked sushi rice or brown rice.
- Lay another piece of plastic wrap over the top and roll out with a rolling pin until it’s in a large enough rectangle to lay the nori wrap over and about 1/2 inch thick.
- Remove the plastic wrap from the top.
- Add nori wrapper over the top with the shiny side up.
- Add imitation crab meat, avocado, cucumber a little spicy mayo and eel or oyster sauce.
- Pull both sides of the underlying plastic wrap up so the roll goes together.
- Use the sushi mat, a towel or your hands to press the roll into a long cylinder.
- Add the spicy mayo, eel or oyster sauce, french fried onions and optional panko bread crumbs.
- Slice the roll by using a sharp or serrated knife, dripped in rice vinegar or water so it doesn’t get sticky.
If you are looking for a sushi rolling mat kit, Amazon has several to choose from. The nori wraps can also be purchased online as well as the sushi rice and eel sauce. I have listed one below that I really.