cream cheese and crab sushi rolls
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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prep time
30 Min
cook time
25 Min
method
Stove Top
yield
2 rolls
Ingredients
- 1 cup uncooked white rice
- 2 cups water
- 2 tablespoons rice vinegar
- 1 teaspoon salt
- 2 sheets nori (seaweed)
- 1/4 - cucumber, peeled and thinly sliced lengthwise
- 2 - pieces surimi (imitation crab legs)
- 1 1/2 ounces cream cheese, thinly sliced lengthwise
- 1 teaspoon fresh ginger root, minced
How To Make cream cheese and crab sushi rolls
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Step 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.
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Step 2Stir in rice vinegar and salt. Allow to cool completely.
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Step 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.
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Step 4Using a sharp wet knife, slice each roll into 5 or 6 pieces.
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Step 5Serve with minced ginger on the side.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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