If you're new to making sushi, please see the Sushi Beginner's Guide before getting started! This includes guides to all the basics, FAQ, and how to source ingredients. This site focuses on Americanized/Westernized sushi, check out the Types of Sushi page to learn more!

The Filthy Rich Roll is a Crafty Cookbook original roll. It's a California roll on the bottom (crab salad, avocado, and cucumber) topped with more avocado, salmon, eel sauce, and crispy garlic. This is a very rich roll that is also very Americanized, which is how it got its name. Optionally, you can substitute the crab salad in this roll with unseasoned crab stick (to make the roll less indulgent), or with spicy crab salad to give the roll a little kick. The crispy garlic topping could be omitted or substituted with crispy onions. This roll is very rich, hence how it got its name!

Ingredients & Substitutions

Don't forget to check out the guides on Buying Fish For Sushi and Buying Other Ingredients for Sushi if you're not sure where to find what you need! I include online product links for reference, but it's typically much cheaper to purchase these items locally, so check out your local options!

Crab Salad

You can find my recipe for crab salad here! It contains imitation crab stick, Japanese mayo, lemon juice, toasted sesame oil, and soy sauce.
Click the link above to learn more about imitation crab stick, but it's important to note that it's more than just "fake crab". Also note, imitation crab is a cooked product, so this does not contain raw seafood.
You can substitute unseasoned crab stick (to make this recipe less indulgent) or spicy crab salad (to give it a little kick)!

Salmon

Make sure you're using salmon that is safe to eat raw (more info)
Try substituting other fish such as yellowtail, tuna, or red snapper
Check out How to Slice Fish for Sushi if needed to read about how to properly slice fish for sushi

Avocado Roll Topping

Click here for a guide to making an avocado topping for sushi rolls!
This topping is made using ½ of a medium-sized avocado.
Make sure you're using a ripe (but not over ripe) avocado. I recommend picking up a hard avocado a few days prior to making sushi. You can allow the avocado to ripen on your counter, then transfer it to the refrigerator when it is perfectly ripe (this significantly slows down the ripening process).

Eel Sauce (Unagi Sauce)

You can pick up premade eel sauce at an Asian grocery store or online (link)
Eel sauce (also called unagi sauce) is a sweet and savory sauce. The name comes from its association with Japanese style barbecue eel, the sauce contains no seafood products.
You can make eel sauce yourself at home, but at this time, I don't have a guide for that on this site.

Cucumber Strips

Check out my guide to slicing cucumber for sushi (link ) if you haven't done this before. This method removes the center portion, leaving only the crunchy outside.
The variety of cucumber used doesn't make too big of a difference, but I typically use "Hot House" cucumbers.
You can consider substituting the cucumber strips with avocado, or omitting them completely if desired.

Avocado Slices

Slice the avocado into ~¼" thick pieces. You should use about ~⅙th of a medium avocado.
It's best to use a perfectly ripe avocado if you can. Ripe avocados will be slightly soft when pressed, but not mushy.
I like to buy my avocados while they're still hard, then transfer them to the fridge once they're perfectly ripe. Avocados ripen much slower in the fridge.

Crispy Garlic

Crispy garlic (or fried garlic) can be found online or in the spices section (or with the salad garnishes) in a well-stocked grocery store.
There are a few options online such as this style and this style.
You can also make your own crispy garlic by frying fresh garlic, or substitute crispy onions or shallots.

Sushi rice

Sushi rice is prepared, medium grain rice that is seasoned with rice vinegar, sugar, and salt. The seasoning added to the rice is what give it the distinctive taste and sticky texture.
If possible, I strongly recommend picking up the proper kind of rice rather than using whatever rice you have on hand. Other varieties of rice (jasmine, basmati, etc.) will not turn out the same.
Follow my recipe for Simple Sushi Rice before you begin making your sushi. You can find more information there on locating the proper ingredients.

Nori

Nori is the seaweed wrapping used to hold together sushi rolls. After opening, store leftover nori sheets in an airtight bag at room temp with all the air pressed out to maintain freshness.
Packages of nori vary a lot in quantity and price. I've tried out a variety of brands at different price points and have been happy with all of them. I don't think you need to splurge on the more expensive brands.
A Japanese grocery store will have the widest selection of nori. You may be able to find nori in the "Asian foods" section of a large American grocery store, but you can also find nori online if needed.
Nori comes in a variety of sizes, so make sure you pick up full sheets (approximately 8"x7"). These sheets can be cut down smaller when making rolls (if desired). You can read more about this in the How to Make Sushi Rolls post.

Hot Date Roll (left), Salmon Cucumber Roll (middle), Filthy Rich Roll (right)
Hot Date Roll (left), Salmon Cucumber Roll (middle), Filthy Rich Roll (right)

Filthy Rich Roll

Jacqueline Schell

Specialty sushi roll - crab salad, avocado, and cucumber on the inside topped with avocado, salmon, eel sauce, and crispy garlic.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Course Sushi

Cuisine Sushi

Servings roll

Instructions

Cover the sheet of nori in a thin even layer of rice, filling all the way out to the edges. (click for guide)
Flip the sheet of nori over so the rice is face down on a bamboo rolling mat that is wrapped in plastic. (click for guide)
Arrange the fillings (crab salad, cucumber, and avocado) in even lines, 1 inch from the edge along the longer side of the nori sheet. (click for guide)
Carefully and tightly roll up the roll. (click for guide)
Thinly slice the avocado and spread it out so it spans about half the length of the roll. Seperate the avocado into sets of ~3 slices each. Top the roll by alternating a set of avocado slices and then a piece of salmon, slightly overlapping, until the whole roll is covered. (click for guide)
Place the plastic-wrapped rolling mat over the top of the roll and press the roll into a consistent shape. (click for guide)
Place the roll on a cutting board and grab your sharpest knife. Optionally, cover the roll with plastic cling wrap. Run the knife under water for a second, then shake off any excess. Cut the roll into 8 equal pieces using a gentile sawing motion with the knife, running the knife under the water between every 2-3 cuts to prevent sticking. (click for guide)
Plate the roll on your serving dish. Drizzle the eel sauce over the roll then top with the crispy garlic. (click for guide)

Notes

If this is your first time making sushi be sure to check out the Sushi Beginner's Guide before getting started!

Keyword Avocado, Crab Salad, Crab Salad California Roll, Crispy Garlic, Cucumber, Eel Sauce, Filthy Rich Roll, Roll, Salmon, Sushi

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Send me pictures of your creations -- it'll make my day! Message @CraftyCookbook on Instagram or tag me in a post! Please note, tagged posts are only visible to me if your account is public. Did you make any interesting changes or substitutions for this recipe? Tell me about them in the comment section below!