Creamy Crab Sushi Roll

This creamy crab sushi roll is such a classic sushi roll! It’s decadent and delicious and I love it! Luckily it is really easy to make at home!

Jump to Recipe

This roll is usually made with imitation crab unless specified then it is made with real crab. You can use both imitation crab or real crab in this recipe and I will have instructions for that in the recipe below.

Rolling Sushi at home is pretty easy, when you follow my method for rolling. I’ll take you through it step by step. Keep in mind that you will get better each roll you do so have fun with it!

How do I roll a sushi roll with the rice on the outside?

Rolling sushi with the rice on the outside may seem intimidating but I have a few tips and tricks that makes things easy and stress free.

Prep all ingredients and let’s get started.

First – Lay down plastic wrap on your work surface then add rice.

Second – Press down the rice with your hands the best you can in the shape of the nori seaweed wrapper, then place another piece of plastic wrap over top of the rice and use a rolling pin to compress the rice so it’s thin and evenly compressed.

Third – Remove the plastic wrap from the top of rice. Then lay the nori seaweed wrap with the rough side down on the rice. Once it’s down, it will immediately stick to the rice. If you have any spots that need more rice, you can tuck a little rice under it the best you can.

Note – if you are using a large nori sheet, cut it into 3/4th’s the size so you don’t end up with a huge roll. If you use a party sized nori wrap or smaller one you don’t need to cut it.

Fourth – Trim the sides of the rice around the nori, leaving a little space of rice showing.

Time to roll.

Fifth – Add filling, then lift up the sides of the plastic wrap on each side and bring roll together so the ends meet in the middle or slightly overlap. Turn roll on it’s side and with the plastic wrap still on the roll, use your hands to gently press the roll together.

Sixth – Use a sushi mat or towel to press your roll together so it’s nicely compressed and secure. Remove plastic and trim the loose ends of the roll.

Seventh – If adding sauces and toppings you can add them now or you can slice first, again this is up to your preference.

Time to slice.

Eighth – Slicing the sushi roll can be intimidating but if you use a serrated knife that is dipped in either rice vinegar or water between each slice it is easy to do. Gently and slowly saw through the roll, so you get through the nori wrap without pulling it out and messing up your roll.

Ninth – Plate and enjoy.

Tenth – Do it again and see how much better you get!

The beauty of sushi is in the creative process. I have been making sushi for years and I love it! It’s also the perfect group party activity. I love seeing what everyone creates and trying all of the different creations.

Here are a few other sushi recipes you may love:

Spicy Tuna Sushi Roll
Fried California Sushi Roll
Tempura Shrimp Sushi Roll
California Crunch Sushi Roll
Pepper Shrimp Sushi Roll
Smoked Salmon Sushi Roll

What you need to make this creamy crab sushi roll:

Makes 1 large sushi roll

• 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.

Optional toppings and sauces:

• Spicy mayo
• Eel or unagi sauce

OR this sauce mixture can be used as a substitute for eel sauce.

• 2 tablespoons dark soy sauce or regular soy sauce
• 2 teaspoons oyster sauce
• Pinch of sugar

• French fried onions
• Sesame seeds

Instructions

1. 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.
2. Add the seaweed rough side down.
3. Shred the imitation crab or real crab meat or chop it and add to a small bowl.
4. Add cream cheese and mayo to crab and mix around until crab is coated and creamy.
5. Add crab salad down the middle of the nori wrap followed by the cucumber slices.
6. Drizzle a little sriracha down the middle of the roll if using it.
7. 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.
8. 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.
9. Add sauces and toppings if desired on top and enjoy.

*As an Amazon Associate I may earn a commission on featured products