Crunchy Spicy California Roll is a tasty upgrade from a normal California Roll. Like any California roll, it features imitation crab, cucumber, and avocado rolled in seasoned sushi rice and nori. But we toss the imitation crab in spicy mayo and top it with crunchy panko for extra tastiness.
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.