California Crab Rolls (Sushi) Recipe

I embraced a fresh take on my favorite California Roll Recipes. Tender sushi rice with rice vinegar and sugar meets crisp cucumber, creamy avocado, and imitation crab wrapped in seaweed. Toasted sesame seeds crown this vibrant roll, providing a playful balance of flavors and textures that reimagine a traditional treat.

I’ve been experimenting with sushi roll recipes for a while now and my latest obsession has to be these California Crab Rolls. I start by cooking the sushi rice in water until it’s perfectly done and then mix in rice vinegar, sugar, and salt that give it a tangy kick.

Once the rice is ready, I lay out a sheet of nori and add a generous layer of the rice before topping it with roughly chopped imitation crab meat, slices of avocado, and julienned cucumber. I do love a drizzle of mayonnaise and a sprinkle of toasted sesame seeds to really enhance the flavor.

I know it sounds a bit tricky, but once you get the hang of spreading and rolling everything together it’s actually pretty fun. These homemade sushi rolls have become a go-to in my kitchen and I can’t wait for you to try them out too.

Why I Like this Recipe

I like this California Crab Roll recipe for a bunch of reasons. First, the way the sushi rice absorbs the tangy vinegar mix always makes each bite taste light and refreshing, and it kinda reminds me of summer evenings. Second, the crunch from the cucumber and toasted sesame seeds mixed with the creamy avocado gives the roll a nice, varied texture that I really dig. Third, using imitation crab meat makes it super easy to whip up without all the fuss of real crab, so I can make it on a weeknight when I’m super hungry. And lastly, rolling it all up with the nori is fun, even if I mess up sometimes, because it feels like I’m recreating a little piece of a sushi bar in my own kitchen.

Ingredients

• Sushi rice is a carb heavy base that gives stickiness and a subtle tang.
• Rice vinegar adds a sour brightness that cuts through the rich flavors.
• Imitation crab meat offers protein with a sweet seafood taste and low fat.
• Avocado supplies healthy fats and fiber, keeping the dish creamy and hearty.
• Cucumber brings a crisp, refreshing crunch along with essential vitamins.
• Toasted sesame seeds infuse a nutty aroma and add a small protein boost.

Ingredient Quantities

• 2 cups sushi rice (uncooked, well rinsed)
• 2 1/2 cups water
• 1/3 cup rice vinegar
• 3 tablespoons sugar
• 1 teaspoon salt
• 8 sheets nori (seaweed)
• 1 pound imitation crab meat, roughly chopped
• 1 avocado, sliced
• 1 cucumber, julienned
• 2 tablespoons mayonnaise
• 1 tablespoon toasted sesame seeds

How to Make this

1. First, rinse your sushi rice under cool water till the water runs clear then drain it and add it to a pot with 2 1/2 cups water. Bring to a boil and then cover it reduce the heat to low letting it cook for about 18 minutes till the water has been absorbed.

2. While the rice is still hot, mix together 1/3 cup rice vinegar, 3 tablespoons sugar and 1 teaspoon salt in a bowl stirring till the sugar dissolves. Pour this over the rice and gently fold it in. Let it cool to room temperature.

3. Lay a sheet of nori on your work surface or on a bamboo sushi mat making sure the shiny side is facing down.

4. Spread a thin, even layer of the seasoned rice on top of the nori leaving about an inch at the top free of rice.

5. Place a line of roughly chopped imitation crab meat in the center then add the avocado slices and the julienned cucumber.

6. Drizzle about 2 tablespoons of mayonnaise over the filling evenly, then sprinkle with a tablespoon of toasted sesame seeds.

7. Roll the nori up tightly using the sushi mat if you have one, applying gentle pressure to hold the roll together.

8. Once rolled, wet the free edge of the nori with a little water to help seal the roll.

9. Repeat these steps with the remaining sheets of nori to create more rolls.

10. Use a sharp knife dipped in water to cut each roll into bite-sized pieces and serve with your favorite dipping sauce if liked.

Equipment Needed

1. A fine mesh strainer or colander for rinsing the sushi rice under cool water so the starch gets washed away
2. A medium pot with a lid to cook the rice evenly with 2 1/2 cups water
3. Measuring cups and spoons to accurately portion the water, rice vinegar, sugar, and salt
4. A mixing bowl to stir together the rice vinegar, sugar, and salt till it dissolves
5. A bamboo sushi mat (or a clean work surface if you dont have one) to help roll the nori tightly
6. A spatula or rice paddle for gently folding the vinegar mixture into the hot rice
7. A sharp knife for slicing the sushi rolls into bite-sized pieces
8. A cutting board to provide a safe surface for chopping and slicing the rolls

FAQ

California Crab Rolls (Sushi) Recipe Substitutions and Variations

• For the sushi rice, you can use medium-grain rice instead. It won’t be exactly the same stickiness but works well in a pinch.
• If you can’t find imitation crab meat, fresh lump crab meat is a great substitute that brings a richer flavour to your rolls.
• Instead of nori sheets, try using rice paper. It gives a slightly different texture but is a solid alternative.
• If you’re out of mayonnaise, Greek yogurt can be used as a swap. Its tangy taste complements the other ingredients similarly.

Pro Tips

1. Make sure you rinse the rice really well till the water is almost clear. It helps remove extra starch which can make the rice too sticky later on.

2. Use a gentle folding motion when mixing the vinegar blend into the rice. You dont wanna mash it and lose the texture that makes the sushi so good.

3. Dont overstuff the roll. Keeping a balanced amount of fillings in your nori helps it roll up tight without falling apart when you cut it.

4. Keep your knife wet when slicing the roll. This makes it way easier to get neat cuts without the rice sticking to the blade.