Cream Cheese & Crab Sushi Rolls
Submitted by happyzhangbo
Homemade sushi rolls stuffed with cream cheese, imitation crab, and crisp cucumber wrapped in seasoned rice and nori. A beginner-friendly roll you can nail on the first try.
YIELD
2 servingsPREP
8 minCOOK
20 minREADY
1⅔ hrsMaking sushi at home sounds intimidating until you actually do it and realize you’ve been overthinking the whole thing.
These rolls keep it simple: seasoned rice spread onto nori sheets, then loaded with strips of cream cheese, imitation crab, and cool cucumber.
Roll it up, slice with a wet knife, and you’ve got homemade sushi that looks and tastes like you ordered in.
Fresh minced ginger on the side adds a sharp, bright bite that cuts through the richness of the cream cheese.
Kitchen Tips
- Wet your hands before handling the rice. Sushi rice is sticky by design, and dry hands will turn into a frustrating mess.
- Use a sharp, wet knife for slicing. Wipe and re-wet between each cut for clean edges instead of smashed, ragged rolls.
- Let the rice cool completely before spreading on the nori. Warm rice will make the seaweed soggy and impossible to roll.
- Don’t overstuff the rolls. Less filling means tighter, neater rolls that actually hold together when sliced.
Ingredients
Directions
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.
Lay out seaweed sheets.
Moisten hands with water, then spread the rice evenly on each sheet, leaving a ½ 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.
Using a sharp wet knife, slice each roll into 5 or 6 pieces.
Serve with minced ginger on the side.
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