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While I love sushi, my husband does not like it. Thus, I do not eat it as much as I would like. But, then I realized I could make it for myself.
Recipe Ingredient Notes
To make crab sushi rolls, you will need the following ingredients:
- White rice
- Nori sheets
- Cream cheese
- Crab or imitation crab
- Avocados
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
- Sushi Mat
- Chef Knife
- Cutting Board
- Rice Cooker
- Mixing Bowl
- Fork
How to Make Crab Sushi Rolls
- 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.
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Crab Sushi Rolls Recipe
Learn how to make your own homemade crab sushi rolls at home with five ingredients and in less than 35 minutes.
Serving servings
Ingredients
- 2 cup white rice
- 2 sheets nori, (seaweed squares)
- 8 ounces cream cheese, softened
- 8 ounces crab, or imitation crab
- 2 avocado, 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.
Notes
Season your rice with rice vinegar, mirin or sugar and salt to give it a more authentic sushi rice taste.
Nutrition
Calories: 625 kcal · Carbohydrates: 87 g · Protein: 16 g · Fat: 24 g · Saturated Fat: 7 g · Cholesterol: 37 mg · Sodium: 397 mg · Potassium: 767 mg · Fiber: 8 g · Sugar: 4 g · Vitamin A: 531 IU · Vitamin C: 12 mg · Calcium: 129 mg · Iron: 1 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
The combination of fruit, chicken and cheese would be a different and also a unique recipe to try. My son and others in the family would love having this dish as everyone likes cheese and chicken 🙂
A couple tips I’d like to share- If you split each nori sheet in half you’ll avoid the “double wrap” you have. The rolls come out smaller and easier to eat. Also, traditional sushi rice is seasoned with vinegar and sugar. : ) I never thought about making the filling with cream cheese- I like that idea- I normally use Japanese mayonnaise for CA rolls and cream cheese for philly rolls., but I’m definitely going to give that a try!
Hi Katie,
Thanks so much for the helpful tips!!
Thank you for the step by step recipe. It was easy to follow, even for me ;). I made it and it was delicious and closely resembled sushi. I was just missing the bamboo sushi mat, so the sushi came out a bit larger. Thanks again!
How many rolls of sushi does this make?
This recipe for Homemade Sushi makes 2 rolls and feeds about 4-5 people.
Like Katie mentioned already, you definitely want to season your rice to make “sushi rice.” Rice vinegar + mirin or sugar + salt. It will make a huge difference and taste legit.