Crunch Roll Sushi Recipe

Rating 5.0
| 1
This crunch roll sushi combines the best quality vegan or sushi-grade salmon with colorful vegetables to make this popular Asian dish. It looks fancy and tastes even better!
Appetizer
Asian
16
ingredients
10
steps
40
minutes
Hailing from Queens, New York by way of India, Chef Raina has a variety of culinary experiences with a special emphasis on cooking classes, having taught more than 100 cooking classes since 2020 alone. She and her husband run their own catering business and love creating new recipes with colorful seasonal ingredients and a hint of Indian herbs. Her goal is to educate, entertain and connect people through fun culinary experiences.

Ingredients

Servings:
4
For the Crunch Roll Sushi
1 1/2 cup(s)
short grain rice
2 cup(s)
water
1 tblsp
kombu
1 tblsp
vinegar
1 tblsp
sugar
1/2 cup(s)
julienned carrots
1/2 cup(s)
julienned cucumber
1/2 cup(s)
julienned pickled radish
1/2 cup(s)
sliced mango
1/2 cup(s)
sliced avocado
1/2 cup(s)
sliced vegan sashimi or sushi-grade salmon
4
sheets of nori
1
batch of Sriracha mayo, recipe below
1/4 cup(s)
black sesame seeds
For the Sriracha Mayo
2 tblsp
vegan or regular mayonnaise
3 tblsp
Sriracha

Directions 10 steps | 40 Minutes

Step 1

Prepare the rice. Rinse the rice three times in a deep bowl. 

Step 2

In a small pot, add the rinsed rice, water and kombu.

Step 3

Bring to a boil on medium heat and boil for 20 minutes. Then reduce the heat to low for 5 minutes. Cover and turn off the heat. 

Step 4

Transfer the cooked rice into a large bowl and remove the kombu. Add the vinegar and sugar to the rice. Mix gently with a flat spoon to cool the rice and to prevent the rice granules from forming a large clump. Let cool.

Step 5

Prepare to form the sushi. Place the sliced vegetables and mango in separate bowls for easy access when rolling the sushi. Roll the sushi. Place a sheet of nori in the center of the sushi mat. 

Step 6

Evenly spread five to six tablespoons of rice over the nori sheet. (See notes 1.)

Step 7

Stack two to four pieces of carrots, cucumber, pickled radish, mango, avocado and salmon on the rice just an inch in from the side closest to you.

Step 8

Roll over the stuffing and tuck, then continue rolling all the way to the end. Cut the crunch roll into thick pieces. (See notes 3-5.)

Step 9

Prepare the Sriracha Mayo. In a bowl, whisk together the Sriracha and mayonnaise until well combined.

Step 10

Drizzle the spicy mayo on top of each piece and garnish with black sesame seeds. Serve and enjoy!


Notes:

  1. Spread the rice gently and do not press down. 
  2. Do not put pressure or squeeze on the roll at any time, especially while cutting.
  3. To get neat cuts, wipe the knife with a wet towel after every slice.
  4. Be gentle for a neat roll. 

Nutrition Per Serving
View All
CALORIES
535
FAT
20 g
PROTEIN
17.6 g
CARBS
70.8 g

FOOD FOR THOUGHT?

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1 Comments
1 Comments
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Jolee S.

Jolee

20 Jul 2022

This was my first ever time making sushi and the video made it so doable. Easy, delicious, and nutritious.

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