Crunchy California Roll Recipe

Crunchy California rolls square photo for recipe

Crunchy California Roll Recipe

Delicious Crunchy California Roll Sushi Recipe with Step-by-Step Instructions

5 from 3 votes

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Course: Main Course

Cuisine: Japanese

Keyword: Crunchy California Roll, Crunchy California Roll Sushi, Crunchy Roll, Crunchy Roll Sushi

Prep Time: 45

Cook Time: 30

Total Time: 1 15

Servings: Rolls

Calories: 549kcal

Equipment

1 Bamboo Sushi Mat
1 Pot for cooking sushi rice
1 Pot for frying tempura batter
1 Sharp knife and cutting board

Ingredients

Sushi Rice

1 1/3 cups Sushi rice dried, will cook to 4 cups
1/4 cup Sushi vinegar

Tempura Batter Flakes

2 cups Vegetable oil
1 cup All purpose flour
1 Egg Large
1 cup Water Ice cold

Sushi Roll

4 Nori sheets
1 Ripe avocado
1 English cucumber Sliced into 1/8 sticks
8 oz Imitation crab or real crab
1 tbsp Japanese mayonaise
1 pinch Salt
Lemon Juice

Instructions

Cook Sushi Rice

Rinse 1 1/3 cup of sushi rice by placing it in a colander and running water through it until the water is clear.
After the rice is rinsed, add it to a sauce pan with 1 2/3 cups of water.
Bring the water to a boil and then reduce the heat to low. Cover and let the rice simmer for 20 to 30 minutes, or until the water is absorbed and the rice is soft.
Remove the rice and place into a bowl or dish and let cool. I would line the dish with parchment paper prior to adding the rice to avoid sticking.
Mix 1/4 cup of sushi vinegar into your rice. Stir until it has absorbed into the rice. Once cooled and fully absorbed, your rice is ready to roll!

Prepare Tempura Batter Flakes

In a sauce pan, heat 2 cups of canola oil on medium heat to 375 degrees.
Assemble the ingredients and chill the water. You may need to add ice if you don’t have access to very cold water. However, make sure to remove ice cubes before combining with egg.
Crack the egg into a small bowl and beat until the yolk and white are combined.
Add cold water to the egg and mix well.
Sift flour into the egg and water combination.
Using a spoon or chopstick, lightly mix making sure not to over stir. The batter should be mixed but a little lumpy.
Using a chopstick or a small spoon, sprinkle small amounts at a time of batter into the hot oil and fry for 20 to 30 seconds, or until light brown. Once done, remove with a slotted spoon and place on a plate covered with a few paper towels to absorb the oil.
Repeat the process until all the batter is cooked.
Discard the remaining oil when complete.

Prepare the Crab Salad Filling

Note: If you are using real crab you can skip this step and add the crab directly to the sushi roll without mixing with Japanese mayo.
To make the crab salad, start by shredding the imitation crab into a bowl with two forks
Add the Japanese mayonnaise with a pinch of salt and gently mix together.

Assemble the Crunchy California Rolls

Prepare your bamboo sushi mat: Cover your bamboo sushi mat with plastic wrap. This will help keep the rice from sticking to it.
Press rice onto nori sheets: Next, place the nori sheet onto the plastic wrap with the shiny side facing down. Then press around 1 cup of rice onto the nori sheet in an even layer. Tip: Wet your hands prior to handling the sushi rice. This will prevent the rice from sticking to your hands.
Flip nori sheet over: Gently flip the nori sheet over so the rice is facing down. You will add the filling directly to the nori sheet with the rice on the outside.
Add the crab: Spoon about 1/8 of the crab salad mixture onto the nori sheet and spread evenly across the middle of the sheet.
Cut the avocado and cucumber: Slice the avocado in half the long way. Remove the seed and cut each half into 6 slices. Each whole avocado should yield around 12 slices. You can also drizzle a little lemon juice over your cut avocado to prevent it from browning in your roll.
Finally, cut the cucumbers into strips that are as long as your nori sheet and about 1/8 inch thick.
Add the avocado and cucumber: Add the avocado slices and cucumber sticks horizontally along the nori sheet. In general, I add 2-3 avocado slices and 1-2 cucumber sticks depending on the size of each ingredient and how everything fits.
Add the tempura flakes: Sprinkle tempura mixture over the crab. I wouldn't go too heavy with the tempura flakes as we will add to the outside of the roll as well.
Roll the sushi: Use the bamboo sushi mat to fold your roll until it is completely enclosed. Once the rice is making contact with the nori roll, pull back the sushi mat so it doesn't get caught in the sushi. Still using the sushi mat as your guide, finish rolling until the roll is completely wrapped. Then wrap the sushi mat around the roll and gently press, tightening the roll together.
Keep in mind that rolling sushi is an art that may take some practice so don’t get frustrated if it doesn’t look perfect your first time. It will get easier the more you do it.
Add tempura flakes to outside of roll: Sprinkle the tempura flakes over the roll and gently push the flakes onto the roll with the sushi mat, causing the tempura flakes to stick to the rice on your roll.
Cut the roll: Using a sharp knife, cut the roll into 8 pieces. I do this by first cutting the roll in half. Then cutting each half in half. Then cutting each fourth in half. Tip: Be sure to clean and wet the edge of your knife before cutting each roll.
Serve and enjoy: I usually serve with soy sauce and wasabi. Sushi rolls are traditionally served with pickled ginger as well.

Video

Notes

You can control how thick your sushi rolls are by how much of the nori sheet you use. This recipe uses the entire nori sheet which makes thicker rolls.

If you like smaller rolls, you can cut the nori sheet in half. This will definitely make the roll thinner and easier to eat with chopsticks but it can be trickier to roll. You can also cut off the top 1/4 of the nori sheet to reduce the thickness of the roll depending on your preference.

Nutrition