Name: Cream Cheese and Crab Sushi Rolls
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: Uncooked white rice - 1 cup; Water - 2 cups; Rice vinegar - 2 tablespoons; Salt - 1 teaspoon; Nori seaweed sheets - 2 sheets; Cucumber, peeled and sliced lengthwise - ¼; Imitation crab legs - 2 pieces; Cream cheese, sliced - ½ (3 ounce) package; Minced fresh ginger root - 1 teaspoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Cream Cheese and Crab Sushi Rolls

1. Uncooked white rice - 1 cup

2. Water - 2 cups

3. Rice vinegar - 2 tablespoons

4. Salt - 1 teaspoon

5. Nori seaweed sheets - 2 sheets

6. Cucumber, peeled and sliced lengthwise - ¼

7. Imitation crab legs - 2 pieces

8. Cream cheese, sliced - ½ (3 ounce) package

9. Minced fresh ginger root - 1 teaspoon

How to cook deliciously - Cream Cheese and Crab Sushi Rolls

1. Stage

Gather all ingredients. Dotdash Meredith Food Studios

2. Stage

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. Dotdash Meredith Food Studios

3. Stage

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. Dotdash Meredith Food Studios

4. Stage

Using a sharp wet knife, slice each roll into 5 or 6 pieces. Serve with minced ginger on the side. Dotdash Meredith Food Studios