Inside-Out California Roll with Crab and Cucumber

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A classic California roll featuring creamy crab, crisp cucumber, and sweet avocado wrapped inside out with seasoned rice and toasted sesame seeds. This Japanese-inspired sushi recipe, ready in about 50 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 310 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
• 3 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 6 oz, shredded imitation crab sticks
• 1/2 medium, julienned cucumber
• 1 small, sliced ripe avocado
• 4 nori sheets
• 2 tbsp toasted sesame seeds
• 2 tbsp, optional mayonnaise
• for serving soy sauce

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Instructions

1. Step 1: Rinse 1 cup sushi rice under cold water until water is clear. Cook rice with 1 1/4 cups water until tender, about 15 minutes, then let rest covered for 10 minutes.
2. Step 2: Stir together 3 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt until dissolved. Fold this sushi vinegar gently into the cooked rice, cooling the rice to room temperature.
3. Step 3: Place a sheet of plastic wrap on a bamboo sushi mat. Spread a thin, even layer of 1/4 of the sushi rice (about 3/4 cup) over the plastic wrap, covering the entire mat surface. Sprinkle 1/2 tbsp toasted sesame seeds evenly over the rice.
4. Step 4: Flip the rice-covered mat so the rice side is down and plastic wrap faces up. Place 1 nori sheet on the plastic wrap.
5. Step 5: Arrange 1/4 of the shredded crab sticks (1.5 oz), 1/4 of the julienned cucumber (about 2 tbsp), 1/4 of the avocado slices (2-3 slices), and 1/2 tbsp mayonnaise if using in a line about 1 inch from the bottom edge of the nori.
6. Step 6: Roll the sushi tightly away from you using the bamboo mat, lifting the edge as you roll to tuck in fillings.
7. Step 7: Remove the plastic wrap carefully and cut the roll into 6 equal pieces with a sharp wet knife.
8. Step 8: Repeat steps 3-7 with remaining ingredients to make 4 rolls total.
9. Step 9: Serve with soy sauce for dipping.