It is tasty and surprisingly easy to make this recipe for crab sushi rolls with imitation crabmeat. You will save a ton of money by preparing your own sushi because it is pricey to purchase at the grocery store. Sushi is my husband’s obsession! I frequently prepare this for him.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 2 |
| Yield: | 2 sushi rolls |
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.
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- 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.
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- 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.
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- Using a sharp wet knife, slice each roll into 5 or 6 pieces. Serve with minced ginger on the side.
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Nutrition Facts
| Calories | 444 kcal |
| Carbohydrate | 80 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 2 g |
| Protein | 11 g |
| Saturated Fat | 5 g |
| Sodium | 1475 mg |
| Sugars | 2 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I will be making this tomorrow. I like that it’s just simple to make. I will maybe mix cream cheese and kewpie mayo to add more flavor and texture.
It was my first time making sushi rolls and it was a hit at home!! This is a great recipe.
I thought that it was quite good aside to the type of crab that you used if you made it with a different type of crab I would think that it would taste a little bit better.
I made this both with and without carrots(as I ran out). I like this roll with a little spicy mayo if you can find it or chipolte as a substitution..
I always make homemade sushi. I glad u put recipe sounds good.
Tasted dry
Don’t use Uncle Benz rice. You need the medium grain kind that comes out of the rice cooker a little sticky. If you can’t grab the rice with chopsticks, it’s not the right kind. It can be either Japanese or Korean (Chinese won’t do). You can find it in the international aisle at most grocery stores (including Walmart). It is sometimes called “sushi rice”. You can add salt and a bit of vinegar right in the cooking of the rice, or mix it once it’s cooked with a solution of fish stock (or chicken if you don’t like fish), vinegar, and a bit of sugar. The rice is what makes or breaks sushi, so it’s important to get the right kind and prepare it properly.
Amazing! Great recipe! I made some personal modifications by adding some temporary shrimp but was amazing!
This a good recipe and I’ve made it many times with varying vegetables and using sticky rice. Include some condiments such as pickled ginger, soy sauce, and wasabi.
Loved this! Great combo of flavors…a definite keeper~YUM! Thanks for sharing. 🙂
I’ve made This exact or almost exact roll like this and its my FAVORITE food ever! But btw it’s called a California Roll.
I had never eaten sushi before and decided that I wanted to try it. I searched for an easy recipe and came across this one. It is AMAZING! My husband literally cannot get enough of these! I ended up not liking the seaweed, has a very strong smell and taste to me, but I have always been a picky eater hehe! I used tortillas for mine instead of the seaweed, but my husband loved it the way it’s written. I will have to order spring roll wrappers (rice paper) and make these for myself again…can’t wait! They are extremely fun to make and super easy, no bamboo mat needed!
This was my first attempt at making sushi. Before I began, I watched a short video to learn how to roll the sushi. Your knife should be wet when you make each cut. I took a paper towel and folded it in half. Then got it wet and placed it beside my cutting board. Before each cut, I wiped both sides of my knife on the towel. Another tip from my experience is to make sure you roll very tightly. My first roll was loose on the ends and those two pieces fell apart. My second roll was much tighter and held together very well. My knife also isn’t quite as sharp as it should be, so on my second roll, I had the extra seaweed “flap” on top and gently cut in the same direction until I got through. Next time I make this, I’ll try sprinkling sesame seeds over the rice after I spread it on the seaweed.
Added thinly sliced avacadoes. Pretty good!
Great recipe, although I would recommend using sticky sushi rice because it holds together better when slicing and eating. I have to disagree with some other reviewers because it just doesn’t taste the same without rice wine vinegar (garlic flavored is the best). We also like to use other thinly sliced veggies inside like carrots, red peppers, and blanched asparagus. This slices more easily for me if I let it sit for a few minutes first.
I thought this was amazing. I made it exactly as i was told. I loved it and my husband couldn’t get enough of it.
So easy and delicious!
Use pearl (Calrose) rice. Use seedless cucumber. Lightly toast the nori seaweed sheets before assembling. If you can afford it, use real crab.
I never thought of adding cream cheese to sushi, amazing!
I often make California roll with cucumber and avocado so when I saw this recipe I was thrilled to try a new version. Unfortunately we didn’t like it as much. I thought the cream cheese will add a good flavor but no, didn’t work for me! sorry.
Pretty good. I don’t eat fish and made these for a party. They were well received.