These crab sushi rolls are a delightful fusion of creamy, savory, and fresh flavors, all wrapped in a tender bite of perfection. With a prep time of just 15 minutes, you’ll be rolling up soft, sticky rice, sweet crab, and crisp veggies in no time. The contrast of textures—silky crab, crunchy cucumber, and chewy nori—creates a symphony in every bite.
In under 35 minutes, you can enjoy a restaurant-quality dish that’s both satisfying and nutritious. The subtle sweetness of the crab pairs beautifully with the tangy rice vinegar, while a hint of wasabi adds a gentle kick. Perfect for a quick dinner or an impressive appetizer, these rolls are as fun to make as they are to eat!
What You’ll Need for Crab Sushi Rolls
- 2 cups white rice (soak for 20 minutes to make it stickier)
- 2 sheets nori (seaweed squares, rough-side up for rolling)
- 8 ounces cream cheese (softened for easy mixing)
- 8 ounces crab (or imitation crab, shredded)
- 2 avocados (diced, ripe but firm)
How to Make Crab Sushi Rolls
- Prepare the rice: Soak 2 cups of white rice in water for 20 minutes to enhance stickiness. Cook in a rice cooker or saucepan according to the manufacturer’s instructions. Once cooked, spread the rice on plates to cool faster.
- Mix the filling: While the rice cooks, shred the imitation crab and mix it with softened cream cheese in a bowl. Set aside.
- Set up your rolling station: Cover a bamboo sushi mat with plastic wrap. Place one nori sheet rough-side up on the mat.
- Spread the rice: Moisten your hands and scoop a handful of rice onto the nori. Press and spread the rice evenly to the edges, moistening your fingers as needed to prevent sticking.
- Flip and fill: Carefully flip the nori so the rice is on the bottom. Scoop a portion of the cream cheese-crab mixture and diced avocado onto the center of the nori.
- Roll the sushi: Using both hands, roll the sushi away from you, tucking the filling in as you go. Roll a little, then unroll slightly to pull the plastic wrap away so it doesn’t get trapped inside. Repeat until fully rolled.
- Slice and serve: Cut each sushi roll into 6 even pieces using a sharp knife. Serve immediately and enjoy!
Delicious Sauce and Topping Ideas
Elevate your Crab Sushi Rolls with a drizzle of spicy mayo (mix 2 tbsp mayo with 1 tsp sriracha) or a splash of soy sauce for a classic touch. For a tangy twist, try eel sauce or a sprinkle of sesame seeds. If you’re feeling adventurous, add a dollop of wasabi or pickled ginger on the side for extra flavor!
Perfect Serving Suggestions
Serve your Crab Sushi Rolls with a side of miso soup or a fresh seaweed salad for a complete meal. Arrange the sushi on a platter with sliced cucumbers or edamame for a pop of color. Don’t forget chopsticks and small dipping bowls for soy sauce!
Storage and Reheating Tips
Store leftover sushi rolls in an airtight container in the fridge for up to 24 hours. To keep them fresh, place a damp paper towel over the rolls before sealing. Avoid reheating sushi, as it’s best enjoyed cold. If the rice hardens, let it sit at room temperature for 10 minutes before serving.
Quick Time-Saving Tips
Use pre-cooked rice or a rice cooker with a timer to save time. Pre-shred the imitation crab and dice the avocado ahead of time. If you’re in a rush, skip the plastic wrap on the bamboo mat—just make sure to clean it thoroughly afterward!
Fun Recipe Variations
Swap out imitation crab for real crab meat or try smoked salmon for a different flavor. Add cucumber sticks or carrot strips for extra crunch. For a vegetarian option, replace the crab with marinated tofu or tempura sweet potato.
Crab Sushi Rolls
Ingredients
- 2 cups white rice
- 2 sheets nori (seaweed squares)
- 8 ounces cream cheese softened
- 8 ounces crab or imitation crab
- 2 avocadoes diced
Instructions
- Take two cups of rice and let it soak in water for about 20 minutes. (That will help it get more sticky!)
- Cook rice in a rice cooker and cook according to the manufacturer’s instructions. A rice cooker is the best way to get perfect sticky-firm rice, but if you don’t have one, you can use a saucepan.
- Let the rice cool. (I spread it out on plates to let it cook faster.)
- While the rice is cooking, shred your imitation crab and mix it with cream cheese.
- Cover a bamboo sushi mat with plastic wrap. Place a seaweed sheet rough-side up on the mat.
- Moisten your hands and scoop a handful of rice onto the seaweed. Press the rice to spread it evenly up to the edges, moistening your fingers as you go.
- Press the rice to spread it evenly up to the edges of the nori, moistening your fingers as you go.
- Using both hands, carefully flip the seaweed over and put the rice on the bottom.
- Scoop some cream cheese mixture and avocado onto the sushi roll.
- Roll the sushi away from you with your hands, tucking the insides as you go. Roll a little, then unroll and pull plastic away so it won’t roll up into the sushi. Then roll again. Repeat that process until it is all rolled up!
- This makes 2 sushi rolls and feeds about 4 people.
- Cut the sushi into 6 pieces.