Cream Cheese and Crab Sushi Rolls

Cream Cheese and Crab Sushi Rolls

Samantha 2

"Delicious and surprisingly simple to make. Sushi is expensive to buy at the supermarket, so making your own will save you tons of money. My husband is a sushi freak! I make this for him all the time."

Ingredients 1 h 40 m {{adjustedServings}} servings 444 cals

Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 444 kcal
  • 22%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 79.9g
  • 26%
  • Protein:
  • 10.7 g
  • 21%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 1475 mg
  • 59%

Based on a 2,000 calorie diet

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  • Prep

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  1. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Stir in rice vinegar and salt. Allow to cool completely.
  2. Lay out seaweed sheets. Moisten hands with water, then spread the rice evenly on each sheet, leaving a 1/2 inch gap along one edge, lengthwise. Arrange strips of cucumber, imitation crabmeat, and cream cheese in a straight line along the side opposite of the gap. Roll the sushi from the toppings to the exposed end of the the seaweed sheet.
  3. Using a sharp wet knife, slice each roll into 5 or 6 pieces. Serve with minced ginger on the side.
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Reviews 25

  1. 34 Ratings


ours turned out tasting really well, but since it was our first time making sushi, it was hideous. still it was a learning experience and i had tons of fun just trying to make it. one note of warning: you will most likely get messy. we did.

Meredith C.

This was a very easy recipe to follow and complete. The sushi turned out very moist, which was fantastic. We opted for Minute Rice and just followed the directions that were given here. The sushi remained very moist for the two days that it took us to finish eating it. We used 2 1/2 sheets of the nori vs. the 2 recommended. This made the sushi MUCH easier to roll as well as creating more servings. My one other suggestion would be to refridgerate the freshly rolled sushi for a couple of hours prior to slicing, as this makes slicing much easier and cleaner. This also gives the nori a chance to soften up. We decided to use the already toasted nori, perhaps that was why the dish was better the next day after remaining in the fridge overnight. We will definitely be making this recipe again. Thanks so much for sharing, Samantha!


I HATE fish so I make this kind all the time! We LOVE sushi in this house but dont like paying .50-1.00 a slice (especially since it costs about that much per ROLL to make it at home!) I dont add cucumber (uck) and use regular sticky rice since its what we eat normally (we buy 50 lb bags at the oriental store lol cheap and AWESOME) When I lay the rice down on the nori (oriental stores have nori also.. just ask) I sprinkle a little bit of sugar on the rice; it masks the flavor of the rice vinegar. And if you like heat, try doing this with imitation lobster and sprinkling it with regular hot sauce! Thanks for posting :)