Name: Crunch Roll Sushi Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Japanese
Ingredients: 1 cup short-grain white rice; 1¼ cups water; 2 tbsp rice vinegar; 1 tbsp sugar; ½ tsp salt; 4 roasted nori sheets (sushi-grade); 1 cup imitation crab (or real crab meat); 1 ripe avocado, sliced; 1 small cucumber, cut into thin strips; Cream cheese strips; Thinly sliced jalapeño (optional); 2 tbsp spicy mayo (mayo mixed with sriracha); 1 tbsp eel sauce; ½ cup toasted panko breadcrumbs or French fried onions; Teriyaki glaze (optional for drizzling)

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Introduction

Crunch Roll Sushi is a delightful combination of tender crab, creamy avocado, and crisp cucumber wrapped in seasoned rice and nori, topped with a flavorful crunchy layer. This sushi roll offers a satisfying texture contrast and a burst of umami that’s perfect for sushi lovers at home.

Ingredients

1 cup short-grain white rice
1¼ cups water
2 tbsp rice vinegar
1 tbsp sugar
½ tsp salt
4 roasted nori sheets (sushi-grade)
1 cup imitation crab (or real crab meat)
1 ripe avocado, sliced
1 small cucumber, cut into thin strips
2 tbsp spicy mayo (mayo + sriracha)
1 tbsp eel sauce
½ cup toasted panko breadcrumbs or French fried onions
Cream cheese strips (optional)
Thinly sliced jalapeño (optional)
Teriyaki glaze (optional)

Instructions

Step 1: Prepare the Rice. Rinse the rice under cold water until the water runs clear to remove excess starch. Cook the rice with water in a rice cooker or on the stovetop according to package instructions. In a small saucepan, combine rice vinegar, sugar, and salt, heating gently until dissolved. Fold this seasoning mixture gently into the warm rice and allow it to cool to room temperature.
Step 2: Set Up Your Rolling Station. Wrap a bamboo sushi mat tightly in plastic wrap to prevent sticking. Keep a bowl of water mixed with a little rice vinegar nearby; this will help you wet your hands and tools to keep rice from sticking while you work.
Step 3: Assemble the Roll. Place one nori sheet shiny side down on the bamboo mat. Spread an even layer of the cooled sushi rice over the nori, leaving a ½ inch border at the top free of rice. Carefully flip the nori over so the rice side is down on the mat. Arrange crab meat, avocado slices, cucumber strips, and optional cream cheese and jalapeño strips in a line across the center of the nori.
Step 4: Roll the Sushi. Using your thumbs, lift the edge of the bamboo mat while holding the filling in place with your fingers. Roll the mat forward tightly to form a cylinder, sealing the edge of the nori to keep the roll closed. Use the bamboo mat to press and shape the roll firmly.
Step 5: Add the Crunch. Brush the top of the roll with spicy mayo or eel sauce. Sprinkle toasted panko breadcrumbs or French fried onions generously over the top. Press lightly with the bamboo mat to secure the crunchy topping.
Step 6: Slice and Serve. With a sharp knife dipped in water, cut the roll into 8 equal pieces. Drizzle extra spicy mayo, eel sauce, or teriyaki glaze if desired. Serve immediately with soy sauce, pickled ginger, and wasabi for a complete sushi experience.

Tips & Variations

Use real crab meat for an authentic taste, or stick with imitation crab for a more affordable option.
To make the roll vegetarian, substitute crab with cooked sweet potato or tempura vegetables.
Adjust the spiciness by varying the amount of sriracha in the spicy mayo or omit jalapeño for a milder roll.
Wrap your bamboo mat tightly in plastic wrap before rolling to make cleanup easier and prevent rice sticking.

Storage

Crunch Roll Sushi is best enjoyed fresh to maintain the crisp texture. If needed, store in an airtight container in the refrigerator for up to 24 hours. Reheating is not recommended as the rice hardens and the crunchy topping loses texture. Allow sushi to come to room temperature before serving.

How to Serve

The image shows a row of sushi rolls lined up on a light wooden board against a white marbled surface background. Each sushi roll has three visible layers: the bottom is white rice with a slightly sticky texture, the middle layer is a mix of light pink or orange seafood filling with green herbs, and the top is drizzled with two different sauces—one creamy beige and the other dark red, creating a zigzag pattern. The sushi rolls are topped with small green herb sprinkles and tiny crispy bits. A woman's hand is gently pouring more dark red sauce over the top of the sushi rolls. In the foreground to the left, there is a white bowl with a textured exterior partially visible. The overall lighting highlights the fresh and vibrant colors of the sushi. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Brown rice can be used but the texture and flavor will differ from traditional sushi rice. It may be harder to mold and stick together due to lower starch content.

What if I don’t have a bamboo sushi mat?

You can use a clean kitchen towel wrapped in plastic wrap or try rolling carefully by hand, but a bamboo mat helps achieve a tight, even roll more easily.