California Roll with Avocado and Crab

By AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

A fresh, accessible sushi roll featuring creamy avocado, delicate crab, and crisp cucumber, rolled with perfectly seasoned rice. This Japanese-inspired seafood recipe, ready in about 30 minutes, pairs sushi rice, rice vinegar, sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, uncooked sushi rice
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 4 nori sheets
• 1, peeled and sliced into thin strips avocado
• 4 ounces, cut into thin strips imitation crab sticks
• 1/2, peeled and julienned cucumber
• 1 teaspoon toasted sesame seeds

Instructions

1. Step 1: Cook 1 cup sushi rice according to package instructions. While still warm, mix in 2 tablespoons rice vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt. Let cool to room temperature.
2. Step 2: Place a sheet of nori on a bamboo sushi mat, shiny side down. Spread 1/2 cup cooled sushi rice evenly over the nori, leaving a 1-inch border at the top.
3. Step 3: Arrange 1/4 of the avocado strips, 1/4 of the imitation crab sticks, and 1/4 of the cucumber strips horizontally in the center of the rice.
4. Step 4: Roll the sushi by lifting the mat and folding the nori over the filling, then rolling tightly. Press gently to seal. Brush the top edge of the nori with a little water to seal.
5. Step 5: Slice the roll into 6 pieces with a sharp knife. Sprinkle with 1 teaspoon toasted sesame seeds.