California Crunch Sushi Roll
Classic California crunch roll you can make at home!
Servings: 1 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.