Cooking made easy
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and
ScrummyChef will instantly come up with a new recipe just for you.

Avocado Crab Rolls

4.4
Save
Rate
Tap to rate
PREP TIME
60 min
COOKING TIME
20 min
TOTAL TIME
110 min
SERVINGS
5 servings
Dinner Japanese U.S.
Avocado Crab Rolls
Ingredients
  • 4 cups water
  • 2 cups uncooked white rice
  • 1/2 cup seasoned rice vinegar
  • 1 teaspoon white sugar, or to taste
  • 1 teaspoon salt, or to taste
  • 1/4 pound cooked crab meat, drained of excess liquid and shredded
  • 1 tablespoon mayonnaise
  • 5 sheets nori (dry seaweed)
  • 1 avocado, sliced
  • 1/4 cup red caviar, such as tobiko
  • 1 English cucumber, seeded and sliced into strips
  • 2 tablespoons drained pickled ginger, for garnish
  • 2 tablespoons soy sauce, or to taste
  • 1 tablespoon wasabi paste
Instructions
1
Gather all the necessary ingredients beforehand.
2
Cover a sushi rolling mat thoroughly with plastic wrap and set it aside temporarily.
3
Heat water and rice in a saucepan over high heat until they reach boiling point. Gradually reduce the heat to medium-low, cover it and let it simmer until the rice is cooked through and absorbs all the liquid, approximately 20 to 25 minutes. Transfer the cooked rice to a bowl and mix it with vinegar using a rice paddle or wooden spoon, adding sugar and salt according to taste. Allow the mixture to cool down completely, about 30 minutes.
4
Combine crab meat with mayonnaise in a small bowl.
5
Place a nori sheet flat on a work surface. Spread a thin layer of cooked rice evenly onto the nori.
6
Position the nori, rice side down, on the prepared rolling mat. Place 2 to 3 avocado slices in a single layer on top of the nori.
7
Add 2 to 3 tablespoons of the crab mixture on top of the avocado slices.
8
Sprinkle tobiko lengthwise along one side of the avocado-crab mixture, and 2 cucumber strips on the other side.
9
Using the rolling mat as a guide, carefully roll the California roll into a tight log. Remove the rolling mat and top the roll with more tobiko, cover it with plastic wrap, and gently press the tobiko into the top of the roll.
10
Remove the plastic wrap and cut the California roll into 6 even pieces using a wet knife. Repeat with the remaining nori sheets and filling. Serve garnished with pickled ginger, soy sauce, and wasabi paste.