Avocado Crab Sushi Roll (California Style)

Name: Avocado Crab Sushi Roll (California Style)
Prep time: 12 h
Cook time: 20 min
Total time: 12 h 20 min
Yield: 5 servings
Cuisine: Japanese
Ingredients: 1 whole Avocado; 1 tsp Caster Sugar; 0.25 cup Caviar; 1 whole Cucumber; 0.25 lb Lump Crabmeat; 1 tbsp Mayonnaise; 5 slices Nori Seaweed; 2 tbsp Pickled Ginger; 1 tsp Salt; 0.5 cup Seasoned Rice Vinegar; 2 tbsp Soy Sauce; 1 tbsp Wasabi; 4 cups Water; 2 cups White Rice

Appetizer 🧄Dinner 🍽️Lunch 🥪Snack 🍿 Japanese 🇯🇵 Comfort-Food Pescatarian 🐟

Avocado Crab Sushi Roll (California Style) pairs cool, creamy avocado with sweet crab and crisp cucumber, all wrapped in vinegared rice and nori. A touch of mayonnaise adds richness, while tobiko brings a delicate pop and briny finish. Serve for lunch or light dinner, or as a party platter with soy sauce, wasabi, and pickled ginger.

Prep12 hrs
Cook20 mins
Serves5
DifficultyMedium

1

Assemble all the ingredients.
2

Completely wrap a sushi rolling mat in plastic wrap and set it aside.
3

Bring water and rice to a boil in a saucepan over high heat. Lower the heat to medium-low, cover, and simmer until the rice is tender and the liquid is absorbed, 20 to 25 minutes. Transfer the rice to a bowl and fold in vinegar using a rice paddle or wooden spoon. Season with sugar and salt. Let it cool to room temperature, about 30 minutes.
4

Mix the crab meat with mayonnaise in a small bowl.
5

Set a nori sheet on a flat work surface. Spread a thin layer of rice over the nori.
6

Place the nori, rice side down, on the prepared rolling mat. Arrange 2 to 3 avocado slices on the nori in a single layer.
7

Add 2 to 3 tablespoons of the crab mixture on top.
8

Spoon 1 to 2 teaspoons tobiko in a lengthwise line on one side of the avocado-crab mixture, and place 2 cucumber strips on the other side.
9

Using the mat as a guide, carefully roll the California roll into a tight log. Remove the rolling mat. Top the roll with more tobiko, cover with plastic wrap, and gently press the tobiko onto the top of the roll.
10

Remove the plastic wrap and cut into 6 equal pieces with a wet knife. Repeat with the remaining sheets of nori and filling. Serve with pickled ginger, soy sauce, and wasabi paste as garnish.