Cream Cheese And Crab Sushi Rolls – a delicious recipe with white rice, water, rice vinegar, salt, sheets, cucumber. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
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. Stir in rice vinegar and salt. Allow to cool completely.
2
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.
3
Using a sharp wet knife, slice each roll into 5 or 6 pieces. Serve with minced ginger on the side.
213
kcal
Calories
5
g
Fat
38
g
Carbs
4
g
Protein
FatCarbsProtein
* 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 9 ingredients. The key ingredients include: 1 cup uncooked white rice, 2 cups water, 2 tablespoons rice vinegar, 1 teaspoon salt, and more.
Yes, Cream Cheese And Crab Sushi Rolls 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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