Inside-Out California Roll with Crab and Avocado

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A classic inside-out sushi roll featuring crab, creamy avocado, and crisp cucumber wrapped in vinegared rice and toasted nori. This Japanese-inspired sushi recipe, ready in about 60 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 250 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

• 2 cups cooked sushi rice
• 3 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 4 sticks (about 4 ounces) imitation crab sticks
• 1 medium, sliced into 1/4-inch strips avocado
• 1/2 medium, julienned cucumber
• 4 nori sheets
• 2 tablespoons toasted sesame seeds
• for serving soy sauce

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup uncooked sushi rice under cold water until clear, then cook according to package instructions to yield 2 cups cooked rice.
2. Step 2: Warm 3 tablespoons rice vinegar with 1 tablespoon sugar and 1 teaspoon salt in a small saucepan over low heat until dissolved, then fold into the cooked rice, cooling to body temperature.
3. Step 3: Lay a bamboo sushi rolling mat covered with plastic wrap. Place 1 nori sheet shiny side down on the mat.
4. Step 4: Wet your hands and evenly spread 1/2 cup of the vinegared rice over the nori, pressing gently. Sprinkle with 1/2 tablespoon toasted sesame seeds.
5. Step 5: Carefully flip the nori and rice so the rice faces down on the plastic wrap.
6. Step 6: Arrange 1 imitation crab stick (1 ounce), 1/4 sliced avocado, and 2 tablespoons julienned cucumber along the edge closest to you.
7. Step 7: Roll the sushi away from you tightly using the bamboo mat, tucking the filling in as you go.
8. Step 8: Using a sharp, wet knife, slice the roll into 8 equal pieces. Serve with soy sauce and pickled ginger.