Dungeness Crab California Rolls

Crab is back at Oliver’s for a limited time only, so get in while the gettin’s good. A proper California roll should be made with California crab, right? In the most appropo use yet, we’ve used real, local Dungeness crab in this sushi classic for a dinner or lunch that can’t be beat. In fact, they’re so easy to make, you may soon find that every night is sushi night!

  • Serves: 4 Rolls
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes


  • 1 lb. Fresh Dungeness Crab Meat, cartilage discarded
  • 2 tbsp. Mayonnaise
  • 1 tsp. Soy Sauce
  • 1/4 tsp. Wasabi Paste
  • 4 sheets Sushi Nori
  • 2 c. Sushi Rice
  • 1 tbsp. Rice Wine Vinegar
  • 1 Cucumber, peeled & cut into 2 in. long matchsticks
  • 1/2 ripe Avocado, sliced
  • 1 Large Carrot, julienned
  • Toasted Sesame Seeds and/or Salmon Roe (to finish)
  • Sushi Mat and Plastic Wrap


  1. Cook sushi rice according to package directions; when cooked, sprinkle in vinegar, then fluff vigorously. Cover and set aside until cool. While rice cools, break up crab meat into small chunks and mix with mayonnaise, soy sauce, and wasabi.

  2. To assemble, lay a piece of plastic wrap over sushi mat, then spread an even layer of rice to each corner of the mat and top with a sheet of nori. Lay slices of avocado atop the nori on the side of the mat that is closest to you, then top with a row each of cucumber and carrot pieces. Finally top with a layer of salad. Using the mat, carefully roll up the sushi, making sure not to catch the plastic or the mat in the roll; to seal, dampen the end of the nori with water and press closed. Roll in sesame seeds or salmon roe to finish, and serve immediately.

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