Dinner · 40 min · japanese

California Roll with Crab

If you like sushi rice, you’ll love this Japanese dinner — 40 minutes from craving to table. It is weeknight cooking that still hits your targets — 25 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Sushi rice
• 1/4 cup Rice vinegar
• 2 tbsp Sugar
• 12 oz Imitation crab
• 2 Avocados
• 1 Cucumber
• 4 sheets Nori
• 3 tbsp Mayonnaise
• 1 tbsp Sriracha
• 1 tbsp Sesame seeds

Steps

1. Cook the rice, then fold in the warmed vinegar and sugar with a cutting motion — never stir, which mashes the grains. Fan while mixing for shine.
2. Shred the crab and toss with mayonnaise and sriracha; slice the avocado and cucumber into thin, even batons.
3. Lay plastic wrap over a bamboo mat. Spread a thin layer of rice over half a nori sheet, flip so rice faces down, and line the crab, avocado, and cucumber along the center.
4. Roll firmly, tucking as you go, then press the mat to seal. A tight roll slices cleanly; a loose one falls apart.
5. Slice with a wet, sharp knife, wiping between cuts. Sprinkle with sesame seeds and serve with soy sauce, wasabi, and pickled ginger.

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