Print

Crunch Roll Sushi Recipe

Print Recipe

★★★★★

5 from 54 reviews

Crunch Roll Sushi is a delicious and visually appealing Japanese-inspired roll featuring tender crab meat, creamy avocado, crisp cucumber, and a crunchy topping of toasted panko breadcrumbs or fried onions. Wrapped in sushi-grade nori and seasoned sushi rice, this roll is enhanced with spicy mayo and eel sauce for that perfect savory and spicy balance. Perfect as an appetizer or main dish, it offers a harmonious blend of textures and flavors that sushi lovers will enjoy making and eating at home.

Ingredients

Scale

Sushi Rice

  • 1 cup short-grain white rice
  • 1¼ cups water
  • 2 tbsp rice vinegar
  • 1 tbsp sugar
  • ½ tsp salt

Roll Ingredients

  • 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)

Toppings and Sauces

  • 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)

Instructions

  1. Prepare the Rice: Rinse the short-grain rice under cold water until the water runs clear to remove excess starch. Cook the rice with 1¼ cups water in a rice cooker or on the stovetop until tender. In a small saucepan, combine rice vinegar, sugar, and salt, heating gently until the sugar and salt dissolve. Fold this vinegar mixture into the warm cooked rice gently, making sure not to mash the grains. Allow the rice to cool to room temperature.
  2. Set Up Your Rolling Station: Wrap a bamboo sushi rolling mat tightly in plastic wrap to prevent sticking. Place a small bowl of water mixed with a splash of rice vinegar nearby; this will be used to wet your hands and avoid the rice from sticking while spreading.
  3. Assemble the Roll: Place one nori sheet shiny side down on the bamboo mat. Moisten your hands and evenly spread a thin layer of the cooled sushi rice over the nori, leaving about ½ inch uncovered at the top edge. Carefully flip the nori so that the rice is now facing down on the mat. Arrange the crab meat, avocado slices, cucumber strips, cream cheese strips, and jalapeño slices (if using) across the center of the nori sheet in a horizontal line.
  4. Roll the Sushi: Using your thumbs, lift the edge of the bamboo mat closest to you while holding the fillings in place with your fingers. Begin rolling the sushi tightly into a cylinder shape, applying even pressure to make a firm roll. Seal the edge of the nori to the rice to close the roll completely. Use the mat to press and shape the roll firmly.
  5. Add the Crunch: Brush the top of the sushi roll with spicy mayo or eel sauce to help the crunchy topping adhere. Generously sprinkle the toasted panko breadcrumbs or French fried onions over the brushed surface. Lightly press the topping into the roll with the bamboo mat to secure it well.
  6. Slice and Serve: Using a sharp knife dipped in water to prevent sticking, slice the sushi roll into 8 equal pieces. Arrange the pieces on a serving plate. Optionally, drizzle additional eel sauce or teriyaki glaze over the top. Serve alongside soy sauce, pickled ginger, and wasabi for the full sushi experience.

Notes

  • Use short-grain sushi rice for the best texture and stickiness.
  • Ensure to let the sushi rice cool to room temperature before assembling to prevent the nori from becoming soggy.
  • Customize the fillings to your preference—add or substitute with cooked shrimp, tuna, or vegetables.
  • Keep your knife moist and clean between slices for clean cuts.
  • If you prefer a milder sushi, omit the jalapeño and reduce or omit sriracha from spicy mayo.
  • Leftover sushi rice can be refrigerated and used within one day for best freshness.

Keywords: Crunch Roll Sushi, sushi recipe, homemade sushi, Japanese sushi rolls, crab sushi, avocado sushi, spicy mayo sushi

Find it online: https://victoriablair.com/crunch-roll-sushi-recipe/