How to Make Cream Cheese and Crab Sushi Rolls - A Step-by-Step Guide

For sushi lovers who enjoy the rich and creamy taste of cream cheese paired with the delicate flavors of crab, these Cream Cheese and Crab Sushi Rolls are a must-try. This delectable sushi recipe combines the soft texture of cream cheese with the sweet and savory taste of crab, all wrapped in a layer of perfectly cooked sushi rice and nori seaweed. Whether you're a seasoned sushi chef or a novice home cook, this recipe is easy to follow and sure to impress your friends and family.

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Ingredients

  • 1 cup uncooked white rice
  • 2 cups water
  • 2 tablespoons rice vinegar
  • 1 teaspoon salt
  • 2 sheets nori seaweed sheets
  • ¼ cucumber, peeled and sliced lengthwise
  • 2 pieces imitation crab legs
  • ½ (3 ounce) package cream cheese, sliced
  • 1 teaspoon minced fresh ginger root

Information

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Servings: 2
  • Yield: 2 sushi rolls

  • Gather all ingredients.
  • Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Stir in rice vinegar and salt. Allow to cool completely.
  • Lay out seaweed sheets. Moisten hands with water, then spread cooled rice evenly on each sheet, leaving a 1/2-inch gap along one edge, lengthwise. Arrange strips of cucumber, imitation crabmeat, and cream cheese on top of the rice in a straight line along the side opposite the gap. Roll up sushi from the toppings to the seaweed sheet's exposed end.
  • Using a sharp wet knife, slice each roll into 5 or 6 pieces. Serve with minced ginger on the side.
  • Nutrition

    444 cal.

    • Total Fat: 8g
    • Saturated Fat: 5g
    • Cholesterol: 29mg
    • Sodium: 1475mg
    • Total Carbohydrate: 80g
    • Dietary Fiber: 2g
    • Total Sugars: 2g
    • Protein: 11g
    • Vitamin C: 2mg
    • Calcium: 61mg
    • Iron: 5mg
    • Potassium: 210mg