California Crunchy Roll

Entertain guests with our version of a California Crunchy Roll.

  • Servings: 15
  • Cook Time: 1 hour
  • Main Ingredient: Avocado


  • 6 Tbsp. rice vinegar
  • 2 Tbsp. granulated sugar
  • 2 tsp. Salt
  • 3 cups Japanese medium-grain sushi rice
  • 4 cups water
  • 5 sheets sushi nori ((seaweed in big squares))
  • 1 cucumber
  • 2-3 avocado
  • fresh lemon juice
  • cooked crab meat or imitation crab sticks
  • Old London┬« Sesame Flatbread
  • wasabi
  • soy sauce
  • pickled ginger


Sushi Rice: In a small saucepan over medium heat, combine rice vinegar, sugar, and salt. Heat mixture until sugar dissolves. Remove from heat and let cool. Wash rice and place into a saucepan with water. Let soak for 30 minutes. Drain rice and transfer into a heavy pot with 4 cups of water over medium-high heat until it boils. Reduce heat and set to low and cover for 15 minutes. Turn off heat and let rice rest covered for an additional 15 minutes. Transfer into a large bowl, and sprinkle the cooled rice vinegar mixture over the rice and lightly mixing. Add enough to coat the rice, but not make it damp. Spread the rice on top of a large sheet of aluminum foil and let cool. Preparing Sushi Ingredients: Wash and peel cucumber. Cut cucumber into long slender strips. Cut the avocados into long slender strips, removing the pit and peel. Sprinkle avocado with lemon juice to help retain its color. Place a sheet of plastic wrap on top of the bamboo mat before placing roasted seaweed on top. Spread a thin layer of the sushi rice, over 3/4 of the seaweed sheets, leaving an inch of the sheet exposed at each end. Take JJ flats and put them into a food processor so that they are crumb-like. Sprinkle on top of the rice and add another plastic wrap. Turn over the rice sheet so that the seaweed sheet is on top. Arrange the avocado, cucumber, and crab meat in the center of the rice. Gently start rolling and finally cut the roll into smaller pieces.