Cream Cheese and Crab Sushi Rolls

Cream Cheese And Crab Sushi Rolls Recipe

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Vicki Butts (lazyme)


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.

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2 rolls
30 Min
25 Min
Stove Top


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1 c
uncooked white rice
2 c
2 Tbsp
rice vinegar
1 tsp
2 sheet(s)
nori (seaweed)
cucumber, peeled and thinly sliced lengthwise
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


  • 1Bring 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.
  • 2Stir in rice vinegar and salt. Allow to cool completely.
  • 3Lay 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.
  • 4Using a sharp wet knife, slice each roll into 5 or 6 pieces.
  • 5Serve with minced ginger on the side.

Printable Recipe Card

About Cream Cheese and Crab Sushi Rolls

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

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