Homemade California Crunch Roll Sushi for a Fun Family Feast

Homemade California Crunch Roll Sushi is a delightful and beginner-friendly recipe perfect for family gatherings.

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Prep Time 20

Cook Time 20

Cooling Time 10

Total Time 50

Servings: 4 rolls

Course: Lunch

Cuisine: Japanese

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sushi Roll

1 cup short-grain sushi rice Rinse under cold water until clear
1¼ cups water For cooking the sushi rice
2 tablespoons rice vinegar
1 tablespoon sugar
½ teaspoon salt
n/a sheets roasted nori sheets Sushi-grade for best taste

For the Fillings

8 ounces imitation crab or real crab meat For sweetness and protein
1 medium ripe avocado Select for easier slicing
1 medium cucumber Can also use bell peppers

For the Sauces

3 tablespoons spicy mayo Mix mayo and sriracha at a 2:1 ratio
2 tablespoons eel sauce Optional

For the Crunchy Topping

n/a crunchy topping options Choose from French fried onions, toasted panko, or tempura flakes

Equipment

rice cooker
bamboo sushi mat
Sharp Knife

Method

Step-by-Step Instructions

Rinse the sushi rice under cold water, combine with water and cook according to instructions.
Prepare your rolling station with a bamboo mat wrapped in plastic and a bowl of water with rice vinegar.
Spread sushi rice on nori, flip and layer with fillings.
Roll the sushi tightly using the mat, pressing gently to seal.
Brush with spicy mayo or eel sauce and add your crunchy topping.
Slice the rolls into 8 pieces using a wet knife, and serve.

Nutrition

Serving: 1rollCalories: 250kcalCarbohydrates: 40gProtein: 10gFat: 7gSaturated Fat: 1gCholesterol: 20mgSodium: 500mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 2IUVitamin C: 4mgCalcium: 4mgIron: 6mg

Notes

Enjoy fresh sushi best! Leftovers can be stored in an airtight container in the fridge for up to 24 hours.

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