Creamy Crab Sushi Roll
This creamy sushi roll can be made with imitation crab or real crab, it's delicious!
Servings: 1 large roll
Ingredients
- 2 legs of imitation crab OR 1/2 cup crab meat shredded or diced
- 1 tablespoon softened cream cheese
- 1 tablespoon mayo
- 1/4 of a cucumber cut into long thin strips
- 1 teaspoon sriracha optional
- 1 cup cooked sushi rice cooled
- 1 nori wrap if using a full size sheet cut 3/4ths of the wrapper and set aside the other 1/4 of it to make a standard sized roll.
- french fried onions
- sesame seeds
- spicy mayo
- eel or unagi sauce
- OR
- 2 tablespoons dark soy sauce or regular soy sauce
- 2 teaspoons oyster sauce
- Pinch of sugar
Instructions
- Lay down sushi rice on plastic wrap, press down, cover top o rice with plastic wrap and use rolling pin to press rice so its thin and uniform to fit the nori wrap size and shape.
- Add the seaweed rough side down.
- Shred the imitation crab or real crab meat or chop it and add to a small bowl.
- Add cream cheese and mayo to crab and mix around until crab is coated and creamy.
- Add crab salad down the middle of the nori wrap followed by the cucumber slices.
- Drizzle a little sriracha down the middle of the roll if using it.
- Close roll by bringing the ends together to close and form a cylinder, it's okay if the ends overlap, press together with your hands then use a sushi mat or towel to help press and form the sushi roll.
- Cut off the loose ends off, then slice with a water or rice vinegar coated serrated knife by slowly and gently sawing through each slice, re-dipping the knife if rice starts to stick to it.
- Add sauces and toppings if desired on top and enjoy.