Crunchy Spicy California Roll is a crispy upgrade from a standard California Roll. This California roll features imitation crab tossed in spicy mayo, cucumber, and avocado rolled in seasoned sushi rice and nori, with a crispy golden panko crust.
This roll is incredibly easy to make and is sure to impress! Make it for a sushi night at home or to a sushi platter with Alaska Sushi Roll and Spicy Kani Roll for entertaining. The ingredients create a perfect balance of flavors, including spicy crab, creamy avocado, refreshing cucumber, and crispy panko for added crunch. Serve with a side of pickled ginger, wasabi, and soy sauce for even more flavor!
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About Spicy California Crunch Sushi
- Taste - The imitation crab, cucumber, avocado, and panko create a refreshing medley of flavors.
- Texture - The cucumber and panko are crunchy while the imitation crab, and avocado are soft and creamy.
- Effort - This roll is easier to make than it looks and only requires basic sushi making skills.
- Time - It takes about a half hour to cook the rice then another 15-20 minutes to prepare the ingredients and assemble the roll. As you get better at making sushi, the time it takes to assemble will decrease.
Ingredients
- Rice - Japanese short grain rice is best for sushi because it is both sticky and fluffy enough to retain its shape. The rice is also lightly salted for flavor.
- Seasoned rice vinegar (sushi vinegar) - Seasoned rice vinegar is added to normal rice to make sushi rice. The vinegar adds a light sweet and tart flavor.
- Kewpie mayo - Kewpie mayo is a Japanese pantry staple and the base of spicy mayo. This Japanese mayonnaise has a rich umami flavor and creamy consistency. Kewpie mayo combines with Sriracha and togarashi to make a delicious spicy mayo.
- Sriracha - Sriracha sauce makes the California roll spicy without overpowering the other ingredients.
- Togarashi - Togarashi is a Japanese chili powder that adds a hint of spice and sweetness to the spicy mayo sauce.
- Kani kamaboko (imitation crab meat) - Imitation crab meat, also known as kanikama or kani kamaboko, is made of surimi, a white fish shaped and cured to resemble crab leg meat. It has umami flavor and a subtle sweetness.
- Avocado - Avocado adds creaminess and an earthy and nutty flavor.
- Cucumber - Cucumber adds a sweet crunch. Japanese cucumbers (Kyuri) are preferable because they are slightly sweeter than their American and European counterparts. They also have a thinner and slightly crispier skin.
- Nori seaweed sheets - Nori is dried Japanese seaweed used to wrap and keep the rice and filling together. Nori sheets also tastes delicious with the other ingredients.
- Panko bread crumbs - Panko are light and crispy Japanese breadcrumbs that add a delicious crunch to the roll.
- Neutral oil (vegetable, grapeseed, olive oil) - Use a neutral oil to toast the panko and make it crispy.
See recipe card for quantities.
Instructions
- Make rice - Rinse rice in a bowl until it runs clear. Then make rice on the stovetop or in an electric rice cooker pot. Remove from heat and fluff with a fork. Transfer cooked rice to a bowl and season with seasoned rice vinegar. Fluff and fan the rice until cool.
- Toast panko - In a skillet over medium heat, add oil and panko bread crumbs. Stir to evenly coat and cook the panko. Once the panko turns golden brown, transfer the bread crumbs to a bowl and let cool.
- Make spicy Kewpie mayo - To make the spicy mayo sauce, add Kewpie mayo, Sriracha, and togarashi to a small bowl. Then whisk the ingredients until incorporated.
- Combine spicy Kewpie mayo and kani (imitation crab)- Using two forks, gently shred the Kani sticks and place in a bowl. Pour the spicy mayonnaise mixture on top. Toss the ingredients until evenly coated.
- Spread rice on nori - Place one sheet of nori seaweed on a dry surface with the rough side facing up. Then wet your hands and take half of the rice and place it on the nori. Use your finger tips to gently spread the rice evenly across the nori. Sprinkle panko on top of rice and gently press down on the panko so it sticks to the rice.
- Add kani, cucumber, and avocado - Lightly wet the bamboo mat or line it with plastic wrap to prevent the rice from sticking. Then, gently turn the rice side over so the the nori faces up and place the nori on the bamboo mat. Take half of the spicy crab, sliced cucumber, and sliced avocado and place it in a row across the center of the roll. Gently lift the long side of the nori and roll it over to touch the other side.
- Shape roll - Place the bamboo mat on top of the roll and gently squeeze with both hands to form the roll. Slide the bamboo mat to one side of the roll so the edge of the roll and edge of the bamboo mat are aligned. Hold the bamboo mat with one hand to squeeze the roll and place your other hand against the edge of the mat. Then roll sushi to press any loose crab and rice back into the roll (see photo in post). Repeat on other side of the roll.
- Slice roll - Take a sharp knife and slice the roll into 8 pieces. Top with toasted panko bread crumbs. Serve with soy sauce, wasabi, and ginger.
Hint: Use a very light touch when making the bed of rice on the nori. If you press too hard, the rice will become more of a paste. A good way to tell if you are doing it right is to make sure that you can still see individual kernels of rice on the nori bed.
How to Enjoy this California Roll
We often dip the sushi rolls in soy sauce (shoyu) with a little wasabi for refreshing spice. If you want to make a complete meal with this California roll, it pairs wonderfully with these other Japanese dishes:
- Spicy Kani Salad
- Salmon Sashimi Donburi (Rice Bowl)
- Furikake and Lemon Shishito Peppers
- Ebi Tempura (Crispy Japanese Shrimp Tempura)
If you are enjoying this California crunch roll with another dish, especially a sushi roll, try adding pickled ginger. Pickled ginger will cleanse your palate between eating different dishes so you can properly relish the taste of each piece of sushi.
Substitutions
- Vegetarian - In order to make this recipe vegetarian, omit imitation crab and replace it with baked sweet potato match sticks or add more avocado and cucumber.
- Fresh crab meat - This recipe will also work with fresh crab meat if you don't mind paying extra for it.
- Regular mayo - Instead of Kewpie mayo, you can use regular mayo. It will have less of an umami flavor but will still be yummy.
Variations
- Alaska Roll - Top the roll with sushi-grade salmon to make this an Alaska Sushi Roll.
- Spicy Kani Roll - Omit avocado and cucumber to make a simple Spicy Crab Roll.
- Ponzu sauce - Dip each individual piece in ponzu sauce to add a rich and fragrant umami flavor with a hint of smokiness and lemon.
- Sesame seeds - Sprinkle white and black toasted sesame seeds on the sushi roll to add a mild and nutty flavor.
- Eel sauce - Drizzle the roll with eel sauce (Unagi no tare) to add tangy sweetness to the roll. Eel sauce is a sake, mirin, sugar, and soy sauce reduction.
- Mild - Omit Sriracha and togarashi to make a non-spicy and mild version of this roll.
- Sesame oil - Add ½ teaspoon of sesame oil to add a nutty flavor.
- Tobiko or masago (Japanese Flying Fish Roe) - Roe adds a briny and savory flavor to the sushi.
- Ikura (Salmon roe) - Ikura adds a salty and briny ocean flavor that is slightly less sweet than tobiko.
- Soy paper - Wrap the roll in soy paper to add a nice crunch.
FAQ
You can buy the ingredients at Japanese markets, like Mitsuwa or Nijiya, or some common chain grocery stores.
No, Panko bread crumbs have gluten. If you want to make this recipe gluten free, use gluten free panko or omit it altogether.
No, imitation crab is made of fish and has no real crab meat in it. However, it can contain a small amount of crab extract for flavoring. As a result, you shouldn't eat this dish if you have a shellfish allergy.
Yes, the original version of the California roll was invented by Ichiro Mashita, a Los Angeles based sushi chef, in the early 1960s. However, Chef Hidekazu Tojo, of Canada, claims to have started the version of the roll in which the rice is on the outside.
California roll is not considered traditional sushi because it is urumaki, an inside out sushi roll where the rice is on the outside and nori is on the inside. Traditionally, sushi rolls in Japan always have the nori on the outside to keep the sushi rice moist and juicy.
If you want to make the nori on the outside, you can follow most of the same steps. Just once you spread the rice on the nori, don't flip it over. Simply add the filling on the bed of rice then follow the rest of the steps.
Dynamite roll includes the ingredients of a California roll, but typically adds shrimp tempura and a special dynamite sauce.
Equipment
This California roll sushi recipe requires a few kitchen essentials. To make this California sushi roll, you will need a knife, cutting board, mixing bowls, a pot or rice cooker to make the rice, bamboo mat to shape the roll, and a rice paddle. For the kewpie mayo, you will also need measuring spoons and a spoon or chopsticks to mix it.
To explore more kitchen items to make your kitchen complete, head to our Kitchen Essentials Shop.
Storage
This crunchy roll sushi is best enjoyed immediately or within 1 day of making. Store it in an air-tight container in the refrigerator. The key is to keep the moisture locked in so the California rolls don't dry out. This crunchy roll recipe does not stand up well to freezing.
Top tips
- When you are cooking the rice, make sure you don't add too much water or the rice will become mushy (we want it firm).
- Be careful to not overcook the rice or it will be too hard and not pliable enough to use for sushi.
- Be sure to let the rice cool before using it, or it will become rubbery on the nori.
- If you are using a rice cooker and the outside of the rice gets crispy and hard, use a fork to fluff the rice and add moisture back into those crispy bits.
- Use a sharp knife to cut through the roll to ensure each individual piece comes out clean and none of the ingredients get messy.
- If you are having a hard time getting the nori to stick to itself when you roll the sushi, you can smash a few grains of rice where the nori needs to stick to itself.
- If you slice the roll and the pieces end up deformed or misaligned, place the bamboo mat over the entire roll again and apply gentle, consistent pressure. This will realign and reshape the pieces.
Similar Recipes
- Spicy Kani Roll (Crab Sushi)
- Spicy Ahi Poke (Spicy Tuna Bowl)
- Alaska Sushi Roll
- Hamachi Crudo (Yellowtail Carpaccio)
Did You Like This Recipe?
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📖 Recipe
Crunchy Spicy California Sushi Roll
Ingredients
- 1½ cup Japanese short grain rice
- 2 cups filtered water
- 1½ tablespoon sushi vinegar
- 6 tablespoon panko
- 2 teaspoon neutral oil
- 1 tablespoon kewpie mayo
- 1 teaspoon Sriracha
- ½ teaspoon togarashi optional
- 4 pieces kani kamaboko imitation crab meat
- 2 sheets nori trimmed to be ¾ the normal size
- 1 avocado thinly sliced
- 1 small cucumber julienned cut into matchsticks
For Serving
- soy sauce
- wasabi
- pickled ginger
Instructions
Rice
- Stovetop instructions - Place rice in a saucepan and rinse the rice in the sink until the water runs clear, then drain. Combine washed rice and filtered water in a medium saucepan. Bring the rice to a low boil, then reduce the heat to low. Cover the pot and simmer for 20 minutes or until the water is absorbed. Remove from the heat and let sit covered for 10 minutes. Fluff the rice with a fork.1½ cup Japanese short grain rice, 2 cups filtered water
- Rice cooker instructions - Place rice in the electric rice cooker pot and rinse the rice in the sink until the water runs clear, then drain. Combine rice and filtered water in the pot and cook per the rice cooker directions.1½ cup Japanese short grain rice, 2 cups filtered water
- Make sushi rice - Transfer to rice to a bowl and season with seasoned rice vinegar. Fluff and fan the rice until cool.1½ tablespoon sushi vinegar
Crunchy Spicy California Sushi Roll
- Toast panko - In a skillet over medium heat, add oil and panko breadcrumbs. Stir to evenly coat and cook the panko. Once the panko turns golden, transfer the breadcrumbs to a bowl and let cool.6 tablespoon panko, 2 teaspoon neutral oil
- Make spicy Kewpie mayo - To make the spicy mayo sauce, add Kewpie mayo, Sriracha, and togarashi to a small bowl. Then whisk the ingredients until incorporated.1 tablespoon kewpie mayo, 1 teaspoon Sriracha, ½ teaspoon togarashi
- Combine spicy kewpie mayo and imitation crab (kani) - Using two forks, gently shred the kani sticks and place in a bowl. Pour the spicy kewpie mayo on top. Toss the ingredients until evenly coated.4 pieces kani kamaboko
- Spread rice on nori - Place one sheet of nori seaweed on a clean dry surface with the rough side facing up. Wet your hands and take a half of the rice and place it on the nori. Use your finger tips to gently spread the rice evenly across the nori. Sprinkle panko on top of rice and gently press down on the panko so it sticks to the rice.1½ cup Japanese short grain rice, 2 sheets nori, 6 tablespoon panko
- Add kani, cucumber, and avocado - Lightly wet the bamboo mat or line it with plastic wrap to prevent the rice from sticking. Then, gently turn the rice side over so the the nori faces up and place the nori on the bamboo mat. Take half of the spicy crab, sliced cucumber, and sliced avocado and place it in a row across the center of the roll. Gently lift the long side of the nori and roll it over to touch the other side.4 pieces kani kamaboko, 1 small cucumber, 1 avocado
- Shape roll - Place the bamboo mat on top of the roll and gently squeeze with both hands to form the roll. Slide the bamboo mat to one side of the roll so the edge of the roll and edge of the bamboo mat are aligned. Hold the bamboo mat with one hand to squeeze the roll and place your other hand against the edge of the mat. Then roll sushi to press any loose crab and rice back into the roll (see photo in post). Repeat on other side of the roll.
- Slice roll - Take a sharp knife and slice the roll into 8 pieces. Top with toasted panko bread crumbs. Serve with soy sauce, wasabi, and ginger.
Notes
Storage
This crunchy roll sushi is best enjoyed immediately or within 1 day of making. Store it in an air-tight container in the refrigerator. The key is to keep the moisture locked in so the California rolls don't dry out. This crunchy roll recipe does not stand up well to freezing.Top tip
- When you are cooking the rice, make sure you don't add too much water or the rice will become mushy (we want it firm).
- Be careful to not overcook the rice or it will be too hard and not pliable enough to use for sushi.
- Be sure to let the rice cool before using it, or it will become rubbery on the nori.
- If you are using a rice cooker and the outside of the rice gets crispy and hard, use a fork to fluff the rice and add moisture back into those crispy bits.
- Use a sharp knife to cut through the roll to ensure each individual piece comes out clean and none of the ingredients get messy.
- If you are having a hard time getting the nori to stick to itself when you roll the sushi, you can smash a few grains of rice where the nori needs to stick to itself.
- If you slice the roll and the pieces end up deformed or misaligned, place the bamboo mat over the entire roll again and apply gentle, consistent pressure. This will realign and reshape the pieces.
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