Crab And Cream Cheese Pan Sushi (No Rolling!)

Name: Crab And Cream Cheese Pan Sushi (No Rolling!)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups white rice, cooked according to package directions (DO NOT use instant rice); 1/2 cup rice vinegar; 1/2 cup sugar; salt, to taste (I didn't use any); nonstick cooking spray; 4 sheets nori (seaweed sheets. I found them in the Asian food section of my grocery store); 1 (8 ounce) box neufchatel cheese, microwaved until almost liquid (or you can use regular cream cheese); 1 large cucumber, julienned (sliced into very thin strips); 2 lbs imitation crabmeat; toasted sesame seeds (for topping); soy sauce (for serving); pickled ginger (for serving); wasabi (for serving)

Servings: persons

5 cups white rice, cooked according to package directions (DO NOT use instant rice)
1/2 cup rice vinegar
1/2 cup sugar
salt, to taste (I didn't use any)
nonstick cooking spray
4 sheets nori (seaweed sheets. I found them in the Asian food section of my grocery store)
1 (8 ounce) box neufchatel cheese, microwaved until almost liquid (or you can use regular cream cheese)
1 large cucumber, julienned (sliced into very thin strips)
2 lbs imitation crabmeat
toasted sesame seeds (for topping)
soy sauce (for serving)
pickled ginger (for serving)
wasabi (for serving)

1
Cook rice according to package directions and while it is still hot, stir in rice vinegar, sugar and salt (if using) to make your sticky rice.
2
Spray a 9x13 pan VERY WELL with non-stick cooking spray or line it with wax paper (I used cooking spray and it worked well). Try to use a pan that has straight edges on the bottom.
3
When the rice is cool enough to handle, measure out 2 1/2 cups and press it evenly in the bottom of the pan.
4
Layer 2 sheets of nori over the rice and press to make it stick. Cut the nori so it fits, if necessary.
5
Spread the cream cheese evenly over the nori.
6
Layer to julienned cucumber evenly over the cream cheese. You may need more than one cucumber to cover all the cream cheese.
7
Chop the crab meat and sprinkle it over the cucumber.
8
Top the crab meat with 2 more nori sheets and press lightly to compact everything.
9
Take the remaining 2 1/2 cups of sticky rice and carefully spread it out over the nori.
10
Cover with wax paper and press everything firmly into the pan. I actually used a brick to make sure the edges were pressed, too. A pancake turner would work as long as you really press with all your might.
11
Keeping the wax paper over the top of the sushi, place a cutting board on top of the pan.
12
Quickly but carefully flip the pan onto the cutting board. If the sushi sticks, tap lightly with a wooden spoon until it releases. If you lined the pan with wax paper, remove the paper now.
13
Sprinkle rice with sesame seeds, to taste.
14
Cut the sushi into squares with a very sharp knife. If it is still sticking, try wetting the knife in between cuts.
15
Serve with soy sauce, pickled ginger and wasabi.

1039

kcal

Calories

Fat

209

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 cups white rice, cooked according to package directions (DO NOT use instant rice), 1/2 cup rice vinegar, 1/2 cup sugar, salt, to taste (I didn't use any), and more.

Yes, Crab And Cream Cheese Pan Sushi (No Rolling!) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!