Crunchy California Roll Sushi Recipe

Crunchy California sushi rolls filled with cool cucumber, creamy avocado succulent sashimi (or imitation crab meat) topped with crispy onions to bring a satisfying crunch.

📝 Ingredients

• 1.5 cups sushi rice
• 1.5 cups water
• 2 tbsp rice vinegar
• 1.5 tbsp sugar
• 1.5 tsp salt
• 2 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sugar
• 1 tbsp water
• 1 tbsp mayonnaise
• 1/4 tbsp sriracha
• 1/8 tsp a pinch sugar
• 1/4 tsp rice vinegar
• 1/4 cup water
• 2 tsp rice vinegar
• 4 oz imitation crab sticks or sushi-grade salmon or tuna
• 1 ripe medium avocado (sliced into 1.5cm or 0.5 inch sticks)
• 1/4 cucumber (deseeded and cut into sticks)
• 1/2 cup crunchy onions (spread onto a tray)
• 3-4 sheets nori
• Soy sauce
• Wasabi
• Sushi ginger

👨‍🍳 Instructions

1. 1Cook the rice
2. 2Place the rice in a large bowl cover it with water and leave to soak for 10 minutes. Then rinse the rice until the water is clear.
3. 3Place the rice in a saucepan and cover with water.
4. 4With the lid on boil on a high heat for 5 minutes then lower the heat and simmer for 10 minutes until the water has been absorbed. (Notes 1 & 2). You can make the eel sauce and sriracha mayo while the rice cooks.
5. 5Leave the rice with the lid on and mix the rice vinegar, salt and sugar in a small jug or bowl.
6. 6Transfer the rice to a large shallow dish or tray, pour on the rice vinegar mixture and fold in gently with a large spoon until evenly distributed.
7. 7Leave the rice to cool
8. 8--- Eel Sauce ---
9. 9Add the eel sauce ingredients to a small pan, mix and bring to boil for 10 minutes. Remove from the heat and set aside. The sauce will thicken as it cools.
10. 10--- Sriracha Mayo ---
11. 11Mix the sriracha mayo ingredients in a small bowl and set aside.
12. 12Vinegar water for hand dipping
13. 13Mix the water and rice vinegar in a medium bowl that is large enough to dip your hands into and set aside.
14. 14--- Preparing the sushi ---
15. 15Take a piece of nori and place on the rolling mat with the rough side up.
16. 16Dip your hands into the water and rice vinegar tezu and spread an even layer of rice onto the nori sheet ensuring it reaches the ends and corners.
17. 17Flip the sheet over and place the fish, avocado and cucumber at the bottom of the nori.
18. 18Roll tightly until the bottom edge of the rice touches the nori sheet.
19. 19Then place the bamboo mat on top and tightly squeeze the roll.
20. 20Repeat steps 1 to 5 to make 3 more rolls.
21. 21Drizzle each roll in eel sauce then drizzle with sriracha mayo.
22. 22Top with an even layer of crispy fried onions.
23. 23Wet the blade of a sharp knife and cut each roll into eight even slices by cutting the roll in half, then cutting each section in half and half again.
24. 24Serve immediately with soy sauce, wasabi and sushi ginger or refrigerate to enjoy later.