At-Home California Rolls (Classic And Crunchy) Recipe

Preheat the oven to 350 F.

Thoroughly wash the rice in cold water and drain it until the water runs clear.

Place the rice and 2 cups of water in a medium saucepan and bring to a boil over high heat.

Once boiling, reduce the heat to low, cover, and cook for 10 minutes.

Remove the saucepan from the heat and set it aside to rest, still covered, for another 10 minutes or until the rice is tender.

Meanwhile, place the vinegar, sugar, and salt in a small saucepan. Stir to combine.

Bring to a simmer over medium heat and cook, stirring occasionally, until the sugar and salt have dissolved.

Pour the vinegar mixture over the cooked sushi rice and stir until absorbed.

Cover the rice with a clean, damp kitchen towel or paper towel to keep the rice from drying out.

Place crushed Funyuns and sesame seeds on separate sides of a parchment-lined baking sheet.

Place the baking sheet in the oven and toast for 5 to 8 minutes or until the seeds and Funyuns are lightly golden. Remove from the oven and set aside.

To make the crab mix, place the crab sticks, mayonnaise, and sriracha in a large bowl.

Stir to combine and refrigerate until ready to use.

To assemble the sushi rolls, place a sheet of nori on a plastic-wrapped bamboo mat.

Spoon ⅔ cup of the sushi rice onto the nori sheet and use damp fingers to spread the rice out evenly.

Lightly sprinkle the rice with the toasted sesame seeds.

Flip the nori sheet over, rice-side down.

Place some of the seasoned crab mix in a straight line about 1 inch from the bottom of the nori sheet.

Top the crab stick with cucumber and avocado slices.

Using the bamboo mat, roll the sushi into a tight spiral.

Once rolled, wrap the roll in plastic wrap and set it aside.

Repeat with the remaining ingredients, wrapping each roll after it has been assembled.

To make the crunchy rolls, place the crushed and toasted Funyun crumbs on a flat plate, spreading them out evenly.

Place one of the sushi rolls on the plate and roll to coat, applying slight pressure to help the crumbs adhere.

When ready to serve, cut the rolls into 1-inch-thick slices and serve with soy sauce, wasabi, and pickled ginger on the side.