Cream Cheese and Crab Sushi Rolls
Crafting this delectable sushi roll featuring imitation crabmeat is both a culinary delight and remarkably uncomplicated. Given the often hefty price tag of store-bought sushi, opting to prepare your own promises substantial savings. My husband possesses an insatiable love for sushi, and I frequently whip up this creation to cater to his sushi cravings.
Ingredients
- 1 cup uncooked white rice
- 2 cups water
- 2 tablespoons rice vinegar
- 1 teaspoon salt
- 2 sheets nori seaweed sheets
- ¼ cucumber, peeled and sliced lengthwise
- 2 pieces imitation crab legs
- ½ (3 ounce) package cream cheese, sliced
- 1 teaspoon minced fresh ginger root.
Instructions
- Gather all ingredients.
- Bring 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 cooled rice evenly on each sheet, leaving a 1/2-inch gap along one edge, lengthwise. Arrange strips of cucumber, imitation crabmeat, and cream cheese on top of the rice in a straight line along the side opposite the gap. Roll up sushi from the toppings to the seaweed sheet's exposed end.
- Using a sharp wet knife, slice each roll into 5 or 6 pieces. Serve with minced ginger on the side.
Nutrition
Calories: 444kcalCarbohydrates: 80gProtein: 11gFat: 8gSaturated Fat: 5gCholesterol: 29mgSodium: 1475mgPotassium: 210mgFiber: 2gSugar: 2gVitamin C: 2mgCalcium: 61mgIron: 5mg
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