Real Recipes From Real Home Cooks ®

cream cheese and crab sushi rolls

Recipe by
Vicki Butts (lazyme)
Grapeview, WA

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.

yield 2 rolls
prep time 30 Min
cook time 25 Min
method Stove Top

Ingredients For cream cheese and crab sushi rolls

  • 1 c
    uncooked white rice
  • 2 c
    water
  • 2 Tbsp
    rice vinegar
  • 1 tsp
    salt
  • 2 sheet
    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

How To Make cream cheese and crab sushi rolls

  • 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.

Categories & Tags for Cream Cheese and Crab Sushi Rolls:

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