Here’s a tasty crab sushi roll with a crunchy outside that’s easy to make at home with no special skills or equipment needed!
Why You’ll Love This Recipe
A California crunch roll with fresh crab, creamy avocado and crispy cucumber tastes like a luxury to us sushi lovers, right? So good. I dream about them.
Before you skip this recipe because you think homemade sushi it’s too hard, here’s a few good reasons to give it a try:
- No special equipment or skills needed for these easy, classic sushi rolls.
- There’s no raw fish in this recipe, only cooked crab meat.
- This is an easy recipe with just a few ingredients.
- These popular east sushi rolls are delicious, and look great served on a party platter. Make some!
Ingredients You’ll Need
For the full set of directions and list of ingredients, please scroll to the recipe card below.
- Nori Seaweed Sheets: Found in well-stocked grocery stores.
- Sushi Rice: Same as above, usually labeled as “sushi rice”, or by the brand Cal Rose in many grocery stores.
- English Cucumber: For extra crunch.
- Avocado: For a creamy element.
- Fresh crab meat: I get a small container at the grocery store in the meat department.
- Panko Breadcrumbs: For a toasty crunch.
- Olive Oil: To toast the panko crumbs.
Step-By Step Instructions
- Start by toasting the panko breadcrumbs in a medium-sized skillet for a couple of minutes until golden brown.
2. Prep the English cucumbers by slicing the whole cucumber in half, then in quarters lengthwise.
Slice the seeds out of the cucumbers by standing each quarter slice up on the board and shimmy-ing your knife down just over the seeds. Then slice in 3 or 4 thinner pieces so they’ll fit well in the sushi roll.
3. Cut a sheet of Nori seaweed in half, then place on a cutting board with the rough, shiny side down. Spread a thin layer of the sticky sushi rice over the top as in the lower part of the photo above.
Turn the sheet over with the rice side down. Squeeze excess water out of the crab meat, then place a couple of cucumber spears, some avocado, and crab meat as in the photo above.
4. Carefully roll the sushi into a tube-shape.
PRO TIP: Keep a small bowl of water handy so your fingers don’t stick to the rice. Wipe a little water on the end of the Nori sheet to help it seal closed. The rice will be on the outside, but trust me, it won’t fall off!
4. Next, set a piece of plastic wrap or wax paper down with some of the toasted Panko breadcrumbs, and roll the sushi in it to cover the whole outside. Shape the roll with your hands gently to make it as even as possible.
Chill for at least 15 minutes before slicing with a sharp knife on a cutting board.
Tips and Possible Variations
- There are many brands of short-grain sushi rice on the market, found in well-stocked grocery stores, and that is the best choice for this recipe.
- Be sure to refrigerate the rolls for 15-30 minutes before slicing them, which is much easier when they’re cold.
- Keep a little bowl of cold water handy to dip your fingers in, which helps keep the sticky rice at bay.
- Use a bamboo sushi mat if you have one to shape the rolls, your choice!
- These rolls taste amazing with low sodium soy sauce.
- Make this a spicy crab roll by adding a sauce of mayonnaise with a teaspoon or more of Sriracha sauce.
- This is one of the best recipes for an appetizer spread. Serve these sushi rolls with this Teriyaki Chicken on a Stick, these vegetarian avocado rolls with almond butter dipping sauce, these Peanut Noodles with Vegetables, and some really delicious salmon patties (these can be made appetizer size), some fun and easy Veggie Cups with Hummus and this really cute celery and veggie platter.
- Make a dessert or two! This really easy dessert platter is always a show-stopper (people LOVE it) or find something in this handy list of sweets desserts to find something you’d like.
Frequently Asked Questions
Yes! It’s super easy, and the photo above shows how that would look. Just roll them the other way, and seal the edges of the seaweed sheet with a little water.
You can make them several hours in advance, like the morning you plan to serve them. Keep well-wrapped and refrigerated, and slice just before serving.
Try thin slices of bell pepper, like orange or yellow for color. Try thin slices of zucchini too.
Yes! Try Kani imitation crabmeat or even extra firm tofu sliced into sticks.
More Recipes to Try
- Costco Stuffed Salmon Recipe: A fantastic, delicious piece of fish.
- Baked Brie with Fig Jam: A favorite at parties!
- California Crunchy Sushi Roll Recipe: Another easy sushi recipe to make at home.
- Crab Omelette Recipe: A special omelette that’s very tasty.
- Summer Pasta: An all-time reader favorite easy pasta.
- Banana Bread without Butter: A fantastic version of banana bread.
If you’ve tried this Easy Crunchy Crab Sushi Roll, or any other recipe on Studio Delicious, please rate the recipe 5 stars and tell me how you liked it in comments below!
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Easy Crunchy Crab Sushi Roll
- 2 cups Sushi rice, cooked see notes
- 2 ½ tablespoons Rice Wine Vinegar, natural or seasoned
- 1½ teaspoons Sugar
- 2 pieces Nori Seaweed Wraps, cut in half for 4 pieces
- 1 cup Panko bread crumbs
- 2 tablespoons Olive Oil
- ½ cup English Cucumber, sliced into thin strips, seeds removed
- 1 Avocado, sliced into thin strips
- 6 ounces Crab Meat, squeezed of any moisture
- Make the sushi rice according to package directions for 2 cups cooked. Transfer it to a large baking sheet to cool. In a small bowl, combine the rice vinegar and the sugar, stir together until dissolved. Sprinkle it over the cooked rice and toss it together, leaving it on the baking sheet to cool completely.
- In a medium-sized skillet, add the olive oil and the panko crumbs on medium heat, stirring occasionally until the breadcrumbs are toasted light brown. Set aside to cool.
- When the rice is cool, place a piece of wax or plastic wrap on a flat counter surface and two of the Nori wraps, shiny side down. Set a small bowl of water near your workstation, dipping your clean fingers into the water, and then spreading about a half a cup of the rice on an even layer over the Nori sheet. Do this with both Nori sheets, dipping your fingers in a little water if needed to keep the rice from sticking to your hands. Carefully turn the sheets over, so the rice side is down (don't worry, the rice will stick!)
- Place two or three of the avocado slices in the middle of the wrap, with a couple of cucumber sticks. Squeeze the crab meat dry with a paper towel if needed, then divide it onto the rolls (4 rolls) on top of the avocado and cucumber. Lift the wax or plastic wrap up and over the roll to to make a tube shape with it, pressing the roll together so it holds. Peel back the plastic wrap, then sprinkle the panko crumbs over the whole rolls, using the plastic wrap to push into the roll so the crumbs stay put. Chill the rolls for 15-30 minutes, then slice into 5-6 pieces and serve with soy sauce.
- There are many brands of short-grain sushi rice on the market, found in well-stocked grocery stores. Sushi rice is best for this recipe!
- Be sure to refrigerate the rolls for 15-30 minutes before slicing them, which is much easier if they are cold.
- Keep a little bowl of water handy to dip your fingers in, which helps with the sticky rice.
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible