Crab Sushi Rolls
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.
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.
Nutrition
Calories: 625kcalCarbohydrates: 87gProtein: 16gFat: 24gSaturated Fat: 7gCholesterol: 37mgSodium: 397mgPotassium: 767mgFiber: 8gSugar: 4gVitamin A: 531IUVitamin C: 12mgCalcium: 129mgIron: 1mg
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