Cream Cheese and Crab Sushi Rolls
Cream Cheese and Crab Sushi Rolls combine seasoned sushi rice with crab, cream cheese, avocado, cucumber, and nori.The creamy filling provides a rich contrast to the fresh and crunchy vegetables.Cooked crab or imitation crab can be used depending on availability and preference.A bamboo sushi mat makes rolling the sushi much easier and more consistent.The finished rolls can be topped with sesame seeds, spicy mayo, or sliced green onions.Serve them with soy sauce, pickled ginger, and wasabi for a complete sushi-style meal.
Ingredients
For the Sushi Rice
- 2 cups Japanese short-grain sushi rice
- 2¼ cups water
- ¼ cup rice vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
For the Crab Filling
- 300 g cooked crab meat or imitation crab
- 3 tablespoons mayonnaise
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar
- ½ teaspoon sesame oil
- 1 tablespoon finely chopped green onion
- ½ teaspoon fresh lemon or lime juice
- Pinch of black pepper
For the Sushi Rolls
- 5–6 sheets nori
- 150 g cream cheese, softened
- 1 ripe avocado, sliced into thin strips
- 1 small cucumber, cut into thin matchsticks
- 2 tablespoons toasted sesame seeds
- 2 tablespoons spicy mayonnaise, optional
For Serving
- Soy sauce
- Pickled ginger
- Wasabi
- Spicy mayo, optional
Instructions
Rinse the Sushi Rice
- Place the sushi rice in a large bowl and cover it with cold water.Gently swirl the rice with your fingers, then drain the cloudy water.Repeat several times until the water becomes mostly clear.Allow the rice to drain for about 10–15 minutes.
Cook the Sushi Rice
- Transfer the rinsed rice and water to a rice cooker or saucepan.Cook according to the rice package instructions.Once cooked, keep the rice covered and allow it to rest for approximately 10 minutes.The rice should be tender and sticky enough to hold together without becoming mushy.
Prepare the Sushi Seasoning
- Combine rice vinegar, sugar, and salt in a small saucepan.Warm gently until the sugar and salt dissolve.Do not bring the mixture to a boil.Allow it to cool slightly.
Season the Rice
- Transfer the cooked rice to a wide, shallow bowl.Pour the seasoned vinegar over the warm rice.Using a rice paddle or spatula, gently fold the mixture through the rice using cutting motions.Avoid vigorous stirring because it can crush the rice grains.Allow the rice to cool to approximately room temperature before making the rolls.
Prepare the Crab Filling
- If using imitation crab sticks, shred them into small pieces.If using cooked crab meat, check carefully for any remaining shell fragments.Place the crab in a bowl.Add mayonnaise, soy sauce, rice vinegar, sesame oil, green onion, lemon or lime juice, and black pepper.Mix gently until creamy but still slightly chunky.Taste and adjust the seasoning if needed.
Prepare the Vegetables
- Cut the cucumber into thin matchsticks.Slice the avocado into thin strips.Keep the avocado pieces relatively uniform so the roll is easier to shape.If desired, lightly toss the avocado with a little lemon or lime juice to help slow browning.
Prepare the Cream Cheese
- Allow the cream cheese to soften at room temperature for approximately 15–20 minutes.This makes it easier to spread without tearing the nori.For easier application, place the softened cream cheese into a piping bag or small food-storage bag with one corner snipped off.
Prepare the Bamboo Mat
- Place a bamboo sushi mat on a clean work surface.For easier cleanup, you can cover the mat with plastic wrap.Place one sheet of nori on the mat with the rough side facing upward.
Add the Cream Cheese
- Place a narrow strip of softened cream cheese horizontally across the lower third of the rice.Avoid adding too much because excessive cream cheese can make the roll difficult to close.
Add the Crab
- Place a line of the prepared crab mixture next to the cream cheese.Keep the filling compact and evenly distributed.
Roll the Sushi
- Lift the edge of the bamboo mat closest to you.Use your fingers to hold the filling in place while rolling the nori over the filling.Apply gentle but firm pressure as you continue rolling.Once the roll is nearly closed, lightly press the bamboo mat around it to create a compact cylinder.Moisten the exposed edge of nori with a little water to seal the roll.
Slice the Roll
- Use a very sharp knife.Lightly dampen the blade with water.Cut the roll in half, then cut each half into three or four pieces.Wipe and dampen the knife between cuts if rice begins sticking to the blade.
Serve
- Serve the sushi immediately with soy sauce, pickled ginger, and wasabi.For the best texture, enjoy the rolls soon after preparation.
Notes
- Use short-grain rice: Japanese short-grain sushi rice provides the right sticky texture for rolling.
- Cool the rice: Allow the seasoned rice to cool before assembling the sushi so it does not soften the nori excessively.
- Cooked crab: Use fully cooked crab meat or commercially prepared imitation crab.
- Cream cheese: Softened cream cheese spreads much more easily than cold cream cheese.
- Do not overfill: Too much filling can cause the nori to tear or the roll to fall apart.
- Sharp knife: A sharp, slightly damp knife produces cleaner sushi slices.
- Avocado: Choose an avocado that is ripe but still firm enough to slice neatly.
- Serve fresh: These rolls are best served shortly after assembly for the best rice and nori texture.