Cream Cheese and Crab Sushi Rolls

Dr. Marina Hoppe DVM

Updated on May 11, 2024

Ingredients

1 cup uncooked white rice
2 cups water
2 tablespoons rice vinegar
1 teaspoon salt
2 sheets nori seaweed sheets
¼ cucumber, peeled and sliced lengthwise
2 pieces imitation crab legs
½ (3 ounce) package cream cheese, sliced
1 teaspoon minced fresh ginger root

Directions

Gather all ingredients.

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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.

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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.

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

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Nutrition Facts (per serving)

444	Calories
8g	Fat
80g	Carbs
11g	Protein

Nutrition Facts
Servings Per Recipe 2
Calories 444
% Daily Value *
Total Fat 8g	11%
Saturated Fat 5g	25%
Cholesterol 29mg	10%
Sodium 1475mg	64%
Total Carbohydrate 80g	29%
Dietary Fiber 2g	5%
Total Sugars 2g
Protein 11g	21%
Vitamin C 2mg	2%
Calcium 61mg	5%
Iron 5mg	25%
Potassium 210mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.