Cream Cheese And Crab Sushi Rolls – a delicious recipe with white rice, ginger, rice vinegar, salt, cucumber, imitation crabmeat. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Bring 2 cups of water to a boil, add the ginger and rice. Cover and simmer 20 minutes or until rice is cooked.
2
Add the rice vinegar and salt to the rice, mix well.
3
Lay out your seaweed sheets.
4
Moisten your hands with water and divide the rice evenly between the 2 seaweed sheets, flatten the rice. Leave about a half inch of space not covered with rice at the top of the sheets. This will make the sushi roll easier to close.
5
About an inch from the bottom, arrange the crab, cucumber and cream cheese in a straight line, from one side to the other (left to right).
6
Gently but firmly, roll the sushi as tight as possible (from bottom to top), being careful not to rip the seaweed sheets.
7
Wet a very sharp knife and cut the rolls into individual pieces of sushi.
173
kcal
Calories
38
g
Carbs
4
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup white rice, 1 teaspoon minced ginger, 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
