California-Style Crab and Cucumber Sushi Roll

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A refreshing sushi roll blending imitation crab, crunchy cucumber, and creamy mayonnaise wrapped in seasoned rice and nori. This japanese-inspired sushi ready in about 45 minutes pairs sushi rice, water, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 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 sushi rice
• 1 1/4 cups water
• 3 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 4 sheets nori sheets
• 6 oz imitation crab sticks, shredded
• 1 medium English cucumber
• 2 tbsp mayonnaise
• 1 tbsp sesame seeds
• for serving soy sauce

Instructions

1. Step 1: Rinse 1 cup sushi rice under cold water until water runs clear, then drain. Cook with 1 1/4 cups water in a rice cooker or covered pot on low heat for 15 minutes until tender.
2. Step 2: Combine 3 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt in a small bowl until dissolved. Fold this mixture gently into the cooked rice while fanning to cool to room temperature.
3. Step 3: Peel and julienne 1 medium English cucumber into thin sticks roughly 3 inches long. Mix 6 oz shredded imitation crab with 2 tbsp mayonnaise in a bowl until evenly coated.
4. Step 4: Place 1 nori sheet shiny side down on a bamboo mat. Wet hands and spread about 3/4 cup of sushi rice evenly over the nori, leaving a 1-inch border at the top edge.
5. Step 5: Sprinkle 1 tbsp sesame seeds evenly over the rice. Arrange the crab mayo mixture and cucumber sticks horizontally 1 inch from the bottom edge.
6. Step 6: Roll the sushi mat away from you tightly over the fillings, pressing gently to shape a firm roll. Moisten the top nori border with water to seal.
7. Step 7: Cut the roll into 6 equal pieces using a sharp, damp knife. Repeat process for remaining ingredients. Serve with soy sauce for dipping.