Crab and cream cheese blend, sushi rice, seaweed, tempura-fried, sushi sauce, sweet chili sauce

Rinse sushi rice under cold water until the water runs clear. Combine rice and water in a rice cooker, and cook according to manufacturer's instructions. Once cooked, transfer to a bowl and mix with rice vinegar, sugar, and salt. Let cool.

Prepare Sushi Rice

In a mixing bowl, combine softened cream cheese, shredded crab meat, and chopped green onions. Mix until well combined.

Make Crab Filling

Place a nori sheet on a bamboo sushi mat. Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top. Place a line of the crab filling along the bottom edge of the rice. Carefully roll the sushi tightly, using the mat to help. Seal the edge with a little water.

Assemble the Rolls

Heat oil in a deep frying pan to 350°F (175°C). In a separate bowl, mix tempura batter with water according to package instructions. Dip each sushi roll in the tempura batter and carefully place in the hot oil. Fry until golden brown, about 3-4 minutes. Remove and drain on paper towels.

Fry the Rolls

Slice the fried rolls into bite-sized pieces. Drizzle with sushi sauce and serve with sweet chili sauce for dipping.

Serve

sushi rice

water

crab rangoon roll

Recipe information

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