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How to Make Homemade Sushi (Crab Sushi)

Learn how simple it really is to make your own crab sushi
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Appetizer, Main Course
Cuisine: Japanese
Keyword: crab sushi, homemade sushi, Sushi
Servings: 4
Calories: 625kcal


  • bamboo sushi mat 


  • 2 cups white rice
  • 2 sheets nori (seaweed squares)
  • 8 ounces cream cheese softened
  • 8 ounces crab or imitation crab
  • 2 avocadoes diced


  • 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.


Calories: 625kcal | Carbohydrates: 87g | Protein: 16g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 397mg | Potassium: 767mg | Fiber: 8g | Sugar: 4g | Vitamin A: 531IU | Vitamin C: 12mg | Calcium: 129mg | Iron: 1mg