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crab and cream cheese sushi

Recipe by
barbara lentz
beulah, MI

These are usually made with imitation crab which I don't like so I use real crab. They also are typically served with wasabi which I don't do either. Serve with whatever you like.

yield 2 serving(s)
prep time 15 Min
cook time 25 Min
method Stove Top

Ingredients For crab and cream cheese sushi

  • 1 c
    sushi rice
  • 2 c
  • 2 Tbsp
    rice vinegar
  • 1 tsp
  • 2 sheet
    nori seaweed sheets
  • 1/4
    cucumber cut into matchsticks
  • 1 lb
    crab legs
  • 3 oz
    cream cheese
  • 1 tsp
    grated ginger
  • soy sauce and pickled ginger for serving

How To Make crab and cream cheese sushi

  • 1
    Rinse the rice in a collander until the water runs clear. Place the rice and water in a pan on med high heat. Bring to a boil and reduce heat to low cover and cook until rice is tender and the water has been absorbed. Season the rice with vinegar and salt. Let cool completely,
  • 2
    Meanwhile remove the crab from the legs keeping the meat in nice size pieces as much as possible. Set aside. Peel the cucumber and cut into sushi size matchsticks.
  • 3
    Lay the nori on a sushi mat or cutting board. Moisten hands with water and spread the cooled rice evenly on each sheet leaving a 1/2 gap along one edge, lengthwise
  • 4
    Arrange the cucumber, crab meat and cream cheese on top iof the rice in a straight line along the side opposite the gap.
  • 5
    Roll the sushi up from the toppings to the seaweed sheet's exposed end. With a sharp knife cut each roll into 5 or 6 pieces.
  • 6
    Serve with pickled ginger and soy sauce for dipping.

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