Sushi Rice Avocado Crab Rolls (Print)

Fresh sushi rice combined with avocado, cucumber, and crab wrapped in nori for a light, flavorful hand roll.

# Components:

→ Sushi Rice

01 - 1 cup sushi rice (short-grain Japanese rice)
02 - 1 1/4 cups water
03 - 2 tbsp rice vinegar
04 - 1 tbsp sugar
05 - 1/2 tsp salt

→ Fillings

06 - 1 ripe avocado, sliced
07 - 1/2 English cucumber, julienned
08 - 4 oz cooked crab meat (real or imitation), shredded
09 - 1 tbsp mayonnaise (optional)
10 - 1 tsp toasted sesame seeds (optional)

→ Wrapping

11 - 4 sheets nori (roasted seaweed), halved

→ Accompaniments

12 - Soy sauce, for serving
13 - Pickled ginger, for serving
14 - Wasabi, for serving

# Directions:

01 - Rinse the sushi rice under cold water until it runs clear, then drain thoroughly.
02 - Combine rice and water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes.
03 - In a small bowl, dissolve rice vinegar, sugar, and salt. Gently fold the mixture into the cooked rice and cool to room temperature.
04 - If desired, blend crab meat with mayonnaise for a creamy texture.
05 - Place a half-sheet of nori shiny side down on your palm or bamboo mat. Spread 2 to 3 tablespoons of sushi rice diagonally on one corner.
06 - Layer slices of avocado, julienned cucumber, and crab mixture over the rice. Optionally sprinkle with toasted sesame seeds.
07 - Roll the nori into a cone shape starting from the rice-filled corner, rolling tightly and sealing the edge with a few grains of rice.
08 - Repeat the process to make a total of 8 hand rolls. Serve immediately with soy sauce, pickled ginger, and wasabi.

# Chef Secrets:

01 -
  • Hand rolls come together in less time than it takes to order delivery, and taste infinitely fresher.
  • No special rolling skills required—if a cone-shaped wrap fits in your hand, you've already won.
  • The textural contrast between crisp cucumber, soft avocado, and tender crab makes every bite feel indulgent without being heavy.
02 -
  • Room-temperature rice is non-negotiable—if your rice is still warm, the nori will turn soggy and chewy instead of staying that satisfying crispy-tender texture that makes hand rolls so good.
  • A ripe avocado makes all the difference, so pick one that yields just slightly to thumb pressure; hard avocados won't slice cleanly, and overripe ones turn to brown mush.
  • Nori gets softer the longer it sits, so while you can assemble these a few hours ahead, the moment of eating really is the moment to do it.
03 -
  • Keep a small bowl of cool water nearby while rolling—dip your fingers in it between rolls to prevent the rice from sticking to your hands and turning into a frustrating mess.
  • Cut your avocado just before assembly so it doesn't oxidize and turn brown; if you're prepping ahead, store it in a sealed container with plastic wrap pressed directly against the surface to keep air out.
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