Go Back
+ servings
Delicious sushi without seaweed recipe: Crab & avocado roll
Print Pin
No ratings yet

Delicious sushi without seaweed recipe: Crab & avocado roll

If you love the delicious flavors of the classic California roll sushi maki, then you’ll love this seaweed-free twist. Before starting the recipe, I just want to mention that Nori sheets help the roll stick together and keep its shape. So, when you don’t use seaweed, you have to be more careful with rolling your sushi rolls as they tend to lose their shape faster. If you’re wondering how to roll sushi without seaweed, don’t worry, I’ll explain it. You need to use plastic wrap and a bamboo mat. The thing about rolling sushi without seaweed is that you need to place the rice on the plastic wrap and use that as your rolling tool, then go in with the bamboo mat.
Course Side Dish
Cuisine Japanese
Keyword Sushi
Total Time 50 minutes
Servings 6 rolls
Author Joost Nusselder
Cost $15-20


  • Sushi mat
  • Plastic wrap (cling film)
  • Rice cooker


For the sushi rice

  • 1.5 cups sushi rice like Nishiki
  • 2 cups water
  • ¼ cup seasoned rice vinegar

For the filling

  • 8.4 oz canned crab meat
  • 18 pieces avocado about 2-3 avocados sliced
  • Sesame seeds for topping


  • First, you need to prepare the sushi rice in the rice cooker. Wash the rice before cooking.
  • Cook the rice as you would any white rice in the cooker (about 20-25 minutes).
  • Once cooked, pour the seasoned rice vinegar on top of the rice. Toss gently to mix the vinegar and rice but be careful not to mush it up.
  • Begin by placing a piece of plastic wrap onto your counter or table. Then scoop out 1/6th of your rice and spread it out evenly into a rectangle shape on the plastic film.
  • Make sure to press down the rice quite firmly to make it stick well because without the seaweed, it needs to be molded into shape.
  • In the center of the rice place a long strip of crab meat (1/6th of the quantity).
  • Now add 3 slices of avocado on top of the crab. Make sure the fillings are right in the middle in a straight line so that they’re easy to roll.
  • To roll, place your thumbs under the plastic wrap, and with your fingers press down on the ingredients inside and start to roll. Keep rolling until the end of the rice meets the rice at the other side and press down firmly.
  • The plastic should cover the whole roll now. If the plastic gets caught up in the rice, pull it out and give it one more roll.
  • The part where the rice meets should be underneath the roll now. Fix up the shape on the sides and make sure it looks nice and uniform.
  • It’s now time to remove the plastic wrap by unrolling it carefully not to damage the rice.
  • Sprinkle some sesame seeds all over the roll on every side by rolling the rice slowly.
  • Place a new piece of plastic wrap on top of the roll and then place the sushi rolling bamboo mat on top.
  • Apply pressure on the bamboo makisu and use it to mold the sushi rolls. Apply plenty of pressure along the edges and at the base to ensure the roll doesn’t unravel when you cut it.
  • Keep moving the mat and then tap the sides of the roll to “fix” them into place. After all, you want your sushi rolls to look as good as the restaurant ones.
  • Remove the mat, the plastic wrap, and then cut the roll into 6 equal pieces. Enjoy!