California Crab Avocado Roll (Print version)

Creamy avocado, tender crab, and crisp cucumber wrapped in seasoned rice and nori for a fresh, flavorful bite.

# What you’ll need:

→ Sushi Rice

01 - 1 1/2 cups sushi rice
02 - 2 cups water
03 - 2 1/2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 3/4 teaspoon salt

→ Filling

06 - 4.2 ounces cooked crabmeat or imitation crab sticks (surimi), shredded
07 - 1 ripe avocado, peeled, pitted, and julienned
08 - 1/2 cucumber, peeled, seeded, and julienned
09 - 2 tablespoons mayonnaise (optional)

→ Assembly

10 - 4 sheets nori (seaweed)
11 - 2 tablespoons toasted sesame seeds

→ To Serve

12 - Soy sauce
13 - Pickled ginger
14 - Wasabi

# Steps:

01 - Rinse sushi rice under cold water until clear. Combine rice and water in saucepan, bring to boil, cover, and simmer on low for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.
02 - Mix rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold mixture into cooked rice and allow to cool to room temperature.
03 - Place bamboo sushi mat on clean surface and cover with plastic wrap. Lay one nori sheet shiny side down on mat.
04 - With wet hands, evenly spread about 3/4 cup of rice over nori, leaving a 3/4-inch border at the top. Sprinkle toasted sesame seeds over rice.
05 - Carefully flip the nori so the rice side faces down on the plastic wrap.
06 - Arrange crabmeat (or surimi), avocado, and cucumber in a line along the lower edge of the nori. Add a thin line of mayonnaise if desired.
07 - Using the bamboo mat, tightly roll the sushi away from you, applying gentle pressure to shape. Seal the edge with a small amount of water.
08 - Using a sharp, damp knife, slice the roll into 6 even pieces. Repeat with remaining ingredients.
09 - Present sushi rolls with soy sauce, pickled ginger, and wasabi.

# Cooking tips:

01 -
  • It comes together faster than you'd think, making it perfect for impressing people without spending your whole afternoon in the kitchen.
  • Once you nail the rolling technique, you'll be making these constantly because they're addictive and surprisingly customizable.
  • The combination of creamy, crunchy, and savory hits every flavor note that makes you feel like you're eating something special.
02 -
  • A damp knife is non-negotiable for slicing—dry knives tear the nori and crush the fillings, making everything look sad and taste worse.
  • Rice temperature is everything; if it's warm when you spread it, the nori becomes limp and won't hold together properly.
  • Don't overstuff your rolls—I learned this the hard way when everything burst out the sides on my first attempt.
03 -
  • Buy your nori in small quantities from a store with good turnover—fresh nori makes rolling infinitely easier and tastes noticeably better.
  • Invest in a good quality bamboo mat; it lasts years and makes the whole process smoother and more enjoyable.
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