Easy Crunchy Crab Sushi Roll

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5 from 1 vote

This crunchy crab roll has real crab meat and fresh avocado, easy too!

Prep Time15

Cook Time20

15 minutes chill time15

Total Time35

Course: Appetizer, dinner, lunch

Cuisine: Asian

Servings:

Calories: 589kcal

Author: Paige

Equipment

1 large baking sheet
small bowl
medium-sized skillet
plastic wrap

Ingredients

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

Instructions

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.

Notes

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.

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