Crabmeat Roll Sushi – a delicious recipe with rice, rice vinegar, white sugar, salt, crabmeat Artificial, cucumber. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Heat to dissolve sugar; don't boil; let cool.
2
Cook rice. Let steam after cooking for 20 minutes, then put into large mixing bowl and add 1 cup of cooled vinegar sauce. Toss rice lightly but thoroughly with vinegar sauce.
3
When rice is cooled, spread it about 1 inch thick on a sheet of nori, leaving about 1 1/2 inches uncovered at one edge of nori to use as a sealing flap. Wet fingertips in leftover vinegar sauce to make rice easier to handle.
4
Place crabmeat and cucumber in a thin line across the rice. Roll the rice into a cylinder, nori side out and crabmeat in the middle. Use a bamboo sushi roller or an acrylic sushi press. Slice across the sushi roll into 8 pieces and serve. Makes about 6 rolls.
204
kcal
Calories
50
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: rice 3 American c. white med.-grain, 1 cup rice vinegar, 1 cup white sugar, 2 teaspoons salt, and more.
Yes, Crabmeat Roll Sushi 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.
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