Best 3 Cream Cheese And Crab Sushi Rolls Recipes
Indulge in a delightful culinary journey with our appetizing Cream Cheese and Crab Sushi Rolls. These exquisite rolls harmoniously blend the richness of cream cheese, the delicate sweetness of crab meat, and the refreshing crispness of cucumber, all wrapped in a sheet of velvety海苔 (nori) seaweed. Each bite offers a symphony of flavors and textures that will tantalize your taste buds. This article presents a collection of three distinct recipes to cater to various preferences and skill levels. Whether you're a seasoned sushi connoisseur or embarking on your sushi-making adventure, we've got you covered. From the classic Cream Cheese and Crab Sushi Roll, featuring a perfect balance of flavors, to the Spicy Cream Cheese and Crab Sushi Roll, which adds a touch of heat, and the decadent Tempura Cream Cheese and Crab Sushi Roll, where the tempura-fried crab takes center stage, these recipes promise an unforgettable culinary experience.
Check out the recipes below so you can choose the best recipe for yourself!
CREAM CHEESE AND CRAB SUSHI ROLLS
Delicious and surprisingly simple to make. Sushi is expensive to buy at the supermarket, so making your own will save you tons of money. My husband is a sushi freak! I make this for him all the time.
Provided by Samantha
Categories Appetizers and Snacks Wraps and Rolls
Time 1h40m
Yield 2
Number Of Ingredients 9
Steps:
- Bring the 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 the rice evenly on each sheet, leaving a 1/2 inch gap along one edge, lengthwise. Arrange strips of cucumber, imitation crabmeat, and cream cheese in a straight line along the side opposite of the gap. Roll the sushi from the toppings to the exposed end of the the seaweed sheet.
- Using a sharp wet knife, slice each roll into 5 or 6 pieces. Serve with minced ginger on the side.
Nutrition Facts : Calories 443.9 calories, Carbohydrate 79.9 g, Cholesterol 29 mg, Fat 8.2 g, Fiber 1.5 g, Protein 10.7 g, SaturatedFat 4.9 g, Sodium 1474.8 mg, Sugar 2.4 g
CREAM CHEESE AND CRAB SUSHI ROLLS
Delicious, healthy and surprisingly simple to make. Sushi is expensive to buy at the supermarket, so making your own will save you tons of money. My husband is a sushi freak! I make this for him all the time.
Provided by PeachPie24
Categories Lunch/Snacks
Time 40m
Yield 2 Rolls, 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring 2 cups of water to a boil, add the ginger and rice. Cover and simmer 20 minutes or until rice is cooked.
- Add the rice vinegar and salt to the rice, mix well.
- Lay out your seaweed sheets.
- Moisten your hands with water and divide the rice evenly between the 2 seaweed sheets, flatten the rice. Leave about a half inch of space not covered with rice at the top of the sheets. This will make the sushi roll easier to close.
- About an inch from the bottom, arrange the crab, cucumber and cream cheese in a straight line, from one side to the other (left to right).
- Gently but firmly, roll the sushi as tight as possible (from bottom to top), being careful not to rip the seaweed sheets.
- Wet a very sharp knife and cut the rolls into individual pieces of sushi.
Nutrition Facts : Calories 182.8, Fat 0.3, SaturatedFat 0.1, Sodium 586.2, Carbohydrate 40.6, Fiber 1.7, Sugar 1.3, Protein 3.6
CREAM CHEESE AND CRAB SUSHI ROLLS
My grand daughter and I are going to spend a day making different kinds of sushi. This variation is going to be included because it's a little different than our standard California rolls.
Provided by Vicki Butts (lazyme)
Categories Seafood Appetizers
Time 55m
Number Of Ingredients 9
Steps:
- 1. Bring the 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.
- 2. Stir in rice vinegar and salt. Allow to cool completely.
- 3. Lay out seaweed sheets. Moisten hands with water, then spread the rice evenly on each sheet, leaving a 1/2 inch gap along one edge, lengthwise. Arrange strips of cucumber, imitation crabmeat, and cream cheese in a straight line along the side opposite of the gap. Roll the sushi from the toppings to the exposed end of the the seaweed sheet.
- 4. Using a sharp wet knife, slice each roll into 5 or 6 pieces.
- 5. Serve with minced ginger on the side.
Tips:
- To make the perfect sushi rice, use a high-quality short-grain rice. Rinse the rice thoroughly before cooking to remove any starch. Cook the rice according to the package directions, then let it cool slightly before adding the dressing.
- For the cream cheese filling, use a high-quality cream cheese. Soften the cream cheese to room temperature before mixing it with the other ingredients. This will help to create a smooth and creamy filling.
- For the crab filling, use fresh or frozen crab meat. If using frozen crab meat, thaw it completely before using. Flake the crab meat into small pieces.
- When rolling the sushi rolls, use a bamboo sushi mat. This will help to keep the rolls tight and even. Wet the sushi mat with water before using to prevent the rice from sticking.
- To cut the sushi rolls, use a sharp knife. Wet the knife with water before cutting to prevent the rice from sticking.
Conclusion:
Cream cheese and crab sushi rolls are a delicious and easy-to-make appetizer or main course. With a few simple ingredients and a little bit of time, you can create a dish that is sure to impress your friends and family. So next time you're looking for a new and exciting recipe to try, give cream cheese and crab sushi rolls a try.
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