Crab-sushi Recipe
Make Crab-sushi Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice
Crab Filling
Nori Wrapping
Garnish
Method
Sushi Rice Preparation
- 1
Rinse the Rice
Place the sushi rice in a fine-mesh strainer and rinse under cold running water until the water runs clear. This removes excess starch.
- 2
Cook the Rice
In a medium saucepan, combine the rinsed sushi rice and 2.5 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes or until water is absorbed. Remove from heat and let it sit for 10 minutes.
- 3
Season the Rice
In a small bowl, mix together rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Allow it to cool to room temperature.
Crab Filling Preparation
- 4
Prepare Crab Filling
In a mixing bowl, combine the imitation crab meat (shredded), cream cheese (softened), chopped green onions, soy sauce, and lemon juice. Mix until well combined.
Rolling the Sushi
- 5
Prepare to Roll
Lay a bamboo sushi mat on a flat surface. Place a sheet of nori on the mat, shiny side down.
- 6
Add Rice
Wet your hands to prevent sticking. Take about 3/4 cup of prepared sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top.
- 7
Add Filling
Spoon a line of crab filling along the bottom edge of the rice-covered nori.
- 8
Roll the Sushi
Using the mat, carefully lift the edge of the mat closest to you and start rolling it away from you, pressing gently to form a tight roll. Roll until you reach the top border of nori, then wet the edge to seal.
- 9
Slice the Rolls
Use a sharp knife to slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.
Serving
- 10
Garnish and Serve
Sprinkle sesame seeds over the sliced sushi rolls. Serve with pickled ginger and wasabi on the side.
