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I did it!!! I made homemade crab sushi for our family movie night, which was a complete success.
I love sushi. I love the different flavors, but my all-time favorite is California Sushi Roll. It’s simple but flavorful, and I love it with wasabi and soy sauce. Due to the rise in cost of going out to eat and groceries, I had to do without my beloved sushi until I finally made it.
I don’t have a sushi roller, but I did roll it with my hands, and I must say I am pretty impressed with myself. If I can do it, I know you can.
You can use anything inside your sushi, but I like crab meat, and I felt more confident in using a salad mixture than just veggies.
Speaking of veggies, I sliced my carrots, cucumbers, and celery into thin slices. I watched quite a few youtube videos, and I just went with the flow.
Make sure you chill them covered in the refrigerator for at least 30 minutes. The seaweed wraps were tearing when I tried to cut them.
Make sure to have some wasabi, soy sauce, and pickled ginger to add to the sushi. I promise you; you will not be disappointed.
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Homemade Crab Meat Sushi Rolls
Ingredients
- 4 sheets Nori Sushi Sheets/Wraps
- 2 cup cooked crab meat
- 1/2 package cream cheese
- 1 tbsp mayo
- 1 tbsp soy sauce
- 1 tsp sea salt
- 1 tsp white or black pepper
- 1 tsp onion powder
- 1 carrot
- 1 celery stalk
- 1 cucumber
Instructions
- In a medium bowl, separate your crab meat until it is flaky. You can have it clumpy but remember it has to fit inside the sushi sheet, and we have to fold it.
- Next, add mayo, cream cheese, onion powder, salt, pepper, and soy sauce. Stir until you have a nice crabmeat salad.
- Cut your cucumbers, onions, and carrots into little sticks or strings. You can use a vegetable shredder if you would like. Make sure to use a paper towel to dry out any moisture in your vegetable sticks.
- Get your sushi sheet and smear the crab meat on top. Be careful because the sheets are thin. Add your veggie strips in the middle.
- Roll the sushi wrap away from you, be firm in your roll but not too tight. To help the edges stay closed, you can add some crab meat mixture to the edges or a little water.
- Refrigerate for at least 30 minutes for the mold to hold. Use a sharp knife to cut into sushi pieces or eat whole. Enjoy.