California Crab Avocado Roll (Printable)

Crab, avocado, and cucumber combine with seasoned rice and nori to create a fresh and flavorful roll.

# What You Need:

→ Sushi Rice

01 - 1 1/2 cups sushi rice
02 - 2 cups water
03 - 2 1/2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 3/4 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 - 1/2 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

# How To Make It:

01 - Rinse sushi rice under cold water until clear. Combine rice and water in a saucepan, bring to a boil, cover, and simmer on low for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.
02 - Mix rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold mixture into cooked rice and allow to cool to room temperature.
03 - Place a bamboo sushi rolling mat on a clean surface and cover it with plastic wrap. Place one sheet of nori, shiny side down, on the mat.
04 - Moisten hands and evenly spread approximately 3/4 cup of seasoned rice over the nori, leaving a 3/4-inch border at the top. Sprinkle with toasted sesame seeds.
05 - Carefully flip the nori sheet so the rice side is facing down on the plastic wrap-covered mat.
06 - Arrange shredded crab (or surimi), avocado strips, and cucumber strips in a line along the bottom edge of the nori. Optionally, add a thin line of mayonnaise.
07 - Using the bamboo mat, tightly roll the sushi away from you while pressing gently to shape. Seal the edge with a small amount of water.
08 - With a sharp, dampened knife, slice the roll into 6 equal pieces. Repeat the process with remaining ingredients.
09 - Present sushi with soy sauce, pickled ginger, and wasabi on the side.

# Expert Tips:

01 -
  • It feels fancy but honestly requires no special sushi-making experience—just patience and wet hands.
  • The combination of creamy avocado, sweet crab, and crisp cucumber creates this perfect balance that somehow makes everyone ask for seconds.
  • Once you master the rolling technique, you can fill these with whatever you have in the fridge and feel like a pro.
02 -
  • Never skip cooling the rice to room temperature—warm rice will continue to cook and become mushy, and it also makes rolling impossibly difficult because it's too sticky.
  • The bamboo mat wrapped in plastic wrap is not just a fancy touch; it's what prevents the rice from sticking to the mat and what gives you actual control while rolling.
  • A damp knife is your best friend here; water prevents the rice from clinging to the blade and gives you those beautiful clean-looking pieces.
03 -
  • Buy your nori fresh and store it in an airtight container in a cool place; old nori becomes brittle and won't roll smoothly, which will frustrate you unnecessarily.
  • Make your seasoning mixture while the rice cooks so it's ready the moment the rice is done, because the warmth helps the sugar and salt dissolve completely.
  • If a roll tears while you're rolling it, just keep going—your hands warm the nori slightly and make it more pliable, so the next roll will go more smoothly.
Go Back