California Crab Avocado Roll (Printable)

Savory roll with crab, avocado, cucumber, and sesame wrapped in seasoned rice and nori.

# Ingredient List:

→ Sushi Rice

01 - 1 ½ cups sushi rice
02 - 2 cups water
03 - 2 ½ tablespoons rice vinegar
04 - 1 tablespoon granulated sugar
05 - ¾ teaspoon salt

→ Filling

06 - 4.2 ounces cooked crabmeat or imitation crab sticks, shredded
07 - 1 ripe avocado, peeled, pitted, and sliced into strips
08 - ½ cucumber, peeled, seeded, and sliced into thin strips
09 - 2 tablespoons mayonnaise (optional)

→ Assembly

10 - 4 sheets nori (seaweed)
11 - 2 tablespoons toasted sesame seeds

→ To Serve

12 - Soy sauce
13 - Pickled ginger
14 - Wasabi

# Directions:

01 - Rinse sushi rice under cold water until water runs clear. Combine with 2 cups of water in a saucepan and bring to a boil. Cover and simmer on low heat for 15 minutes. Remove from heat and let rest covered for 10 minutes.
02 - In a small bowl, dissolve rice vinegar, sugar, and salt. Gently fold this mixture into the cooked rice, then allow to cool to room temperature.
03 - Place a bamboo sushi rolling mat on a clean surface and cover with plastic wrap. Place a nori sheet shiny side down on the mat. With wet hands, evenly spread about ¾ cup of rice over the nori, leaving a ¾-inch border at the top edge. Sprinkle toasted sesame seeds over the rice.
04 - Carefully flip the nori so that the rice side is facing down.
05 - Arrange shredded crabmeat or surimi, avocado strips, and cucumber strips in a line along the bottom edge of the nori. If desired, add a thin line of mayonnaise.
06 - Using the bamboo mat, roll the sushi tightly away from you, pressing gently to shape and seal the edge with a little water.
07 - With a sharp, damp knife, slice the roll into six equal pieces. Repeat the rolling and slicing process with remaining ingredients.
08 - Serve rolls with soy sauce, pickled ginger, and wasabi on the side.

# Expert Tips:

01 -
  • It's easier to master than you'd think, and once you nail the rolling technique, you'll keep making them.
  • The combination of cool, creamy, and crisp textures makes every bite feel indulgent without being heavy.
  • Imitation crab means this stays affordable and accessible, so you're not spending a fortune on special dinners.
02 -
  • Rice temperature is everything—if it's still warm when you try to spread it, you'll end up with a mushy mess, but if it's cold, it becomes dense and unpleasant, so let it cool to the point where you can hold your hand over it without feeling heat.
  • The nori's quality directly impacts whether this tastes like something special or something you made out of desperation; splurge on good nori from a Japanese market if you can.
  • Wetting your knife between cuts isn't just a suggestion—it's the difference between pieces that look beautiful and pieces that look like you wrestled with them.
03 -
  • Keep a small bowl of water mixed with a touch of salt nearby while you're rolling—it keeps your hands from getting sticky and helps seal the final edge perfectly.
  • The plastic wrap over your bamboo mat is a game changer that prevents sticking and makes the whole process feel less stressful, so don't skip it even though it seems fussy.
  • Buy pre-cooked crabmeat from the seafood counter instead of a can; it tastes fresher and has a texture that actually holds up inside the roll instead of turning mushy.
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