Sushi Rice Instructions:

Rinse the Rice: Start by rinsing the sushi rice under cold water until the water runs clear. This removes excess starch and helps achieve the right texture.

Cook the Rice: Cook the rice with 2 cups of water. Use a rice cooker or a pot, ensuring the rice is tender yet firm. Add a piece of kombu (optional) to enhance the umami flavor.

Prepare the Sushi Vinegar: While the rice is cooking, combine 1/3 cup rice vinegar, 3 tablespoons sugar, and 1 ½ teaspoons salt in a saucepan. Heat gently until the sugar dissolves, then let it cool.

Season the Rice: Once the rice is cooked and still warm, gently fold in the sushi vinegar using a slicing motion with a rice paddle. Avoid stirring to prevent crushing the rice.

Cool the Rice: Spread the rice on a flat surface to cool. This step is important for achieving the correct texture before using it in sushi rolls.

California Crunch Roll Instructions:

Prepare the Nori and Rice: Lay out a sheet of nori on a bamboo sushi mat. Spread a thin, even layer of sushi rice over the nori, leaving about an inch at the top.

Add Tempura Flakes: Sprinkle a generous amount of tempura flakes (or panko breadcrumbs) evenly over the rice to create that crunchy texture.

Layer the Fillings: In the center of the rice, lay a line of cucumber slices, avocado, and crab meat (or imitation crab).

Roll the Sushi: Using the bamboo mat, carefully roll the sushi from the bottom up, ensuring the fillings are securely wrapped. Seal the top edge with a little water.

Cut and Serve: Once the roll is sealed, slice it into bite-sized pieces using a sharp knife. Serve with additional tempura flakes on top for extra crunch.