Cream Cheese And Crab Sushi Rolls Recipe

No Photo

Have you made this?

 Share your own photo!

Cream Cheese and Crab Sushi Rolls

Vicki Butts (lazyme)

By
@lazyme5909

My grand daughter and I are going to spend a day making different kinds of sushi. This variation is going to be included because it's a little different than our standard California rolls.


Featured Pinch Tips Video

Rating:

 Be the First

Serves:

2 rolls

Prep:

30 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

1 c
uncooked white rice
2 c
water
2 Tbsp
rice vinegar
1 tsp
salt
2 sheet(s)
nori (seaweed)
1/4
cucumber, peeled and thinly sliced lengthwise
2
pieces surimi (imitation crab legs)
1 1/2 oz
cream cheese, thinly sliced lengthwise
1 tsp
fresh ginger root, minced

Directions Step-By-Step

1
Bring the 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.
2
Stir in rice vinegar and salt. Allow to cool completely.
3
Lay out seaweed sheets. Moisten hands with water, then spread the rice evenly on each sheet, leaving a 1/2 inch gap along one edge, lengthwise. Arrange strips of cucumber, imitation crabmeat, and cream cheese in a straight line along the side opposite of the gap. Roll the sushi from the toppings to the exposed end of the the seaweed sheet.
4
Using a sharp wet knife, slice each roll into 5 or 6 pieces.
5
Serve with minced ginger on the side.

About this Recipe

Course/Dish: Seafood Appetizers
Main Ingredient: Rice/Grains
Regional Style: Japanese