Description
This Crunchy California Roll combines the creamy, fresh flavors of a California roll with the irresistible crispiness of toasted panko breadcrumbs. Perfect for sushi night at home, it delivers a satisfying texture in every bite.
Ingredients
Scale
- 2 cups cooked sushi rice (seasoned with rice vinegar, sugar, and salt)
- 4 sheets nori (seaweed)
- 1 cup imitation crab sticks, shredded
- 1 ripe avocado, sliced
- 1 small cucumber, julienned
- 1 cup panko breadcrumbs
- 2 tbsp mayonnaise
- 1 tbsp sriracha (optional, for spicy flavor)
- Soy sauce, pickled ginger, and wasabi for serving
Instructions
- Prepare the Crunch Topping:
- Heat a skillet over medium heat and toast panko breadcrumbs until golden and crispy. Set aside to cool.
- Prepare the Filling:
- In a small bowl, mix shredded imitation crab with mayonnaise (and sriracha if making it spicy).
- Assemble the Roll:
- Place a bamboo sushi mat on a clean surface and cover with plastic wrap.
- Lay a sheet of nori (shiny side down) on the mat. Spread a thin layer of sushi rice evenly over the nori.
- Flip the nori so the rice side faces down.
- Place crab mixture, avocado slices, and cucumber strips along the edge closest to you.
- Roll the Sushi:
- Using the mat, roll the sushi tightly away from you. Press gently to shape.
- Add the Crunch:
- Roll the sushi over the toasted panko to coat the outside. Press lightly so the crumbs stick.
- Slice and Serve:
- Cut each roll into 8 pieces with a sharp, wet knife.
- Serve with soy sauce, wasabi, and pickled ginger.
- Prep Time: PT30M
- Cook Time: PT5M
- Category: Sushi
- Method: No-Cook
- Cuisine: Japanese-American
Nutrition
- Serving Size: 8 pieces
- Calories: 260kcal
- Sugar: 3g
- Sodium: 560mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg