ViaVox

~1 cup cooked sushi rice or brown rice – cooled
1-2 seaweed nori wraps – wraps vary slightly in size per brand, *try to go for a smaller wrap size or cut the wraps to ~3/4 the size with scissors if using a large wrap.
imitation crab meat – ~3 sticks of imitation crab
avocado – sliced into thin slices – ~1/2 avocado
cucumber – sliced into thin slices – ~1/2 cucumber
spicy mayo – ~2 tablespoons
eel or oyster sauce – can be found in the Asian food isle. – ~1 tablespoon
french fried onions – ~1/4 cup
Instructions
Prep all of your fillings by slicing them into thin and long of strips.
Lay down a piece of plastic wrap over your sushi mat.
Add cooked sushi rice or brown rice.
Lay another piece of plastic wrap over the top and roll out with a rolling pin until it’s in a large enough rectangle to lay the nori wrap over and about 1/2 inch thick.
Remove the plastic wrap from the top.
Add nori wrapper over the top with the shiny side up.
Add imitation crab meat, avocado, cucumber a little spicy mayo and eel or oyster sauce.
Pull both sides of the underlying plastic wrap up so the roll goes together.
Use the sushi mat, a towel or your hands to press the roll into a long cylinder.
Add the spicy mayo, eel or oyster sauce and french fried onions.
Slice the roll by using a sharp or serrated knife, dripped in rice vinegar or water so it doesn’t get sticky.

California Crunch Roll recipe