Cream Cheese and Crab Sushi Rolls

Cream Cheese And Crab Sushi Rolls

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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


  • 1 c
    uncooked white rice
  • 2 c
  • 2 Tbsp
    rice vinegar
  • 1 tsp
  • 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

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.

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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