Crab and Cream Cheese Pan Sushi (No Rolling!)

May 28, 2023May 28, 20230 0
Easy to make Crab and Cream Cheese Pan Sushi (No Rolling!) recipe
in Sushi

Prep

25 min

Cook

35 min

Ready In

60 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

5 cups white rice , cooked according to package directions ( DO NOT use instant rice )
1/2 cup rice vinegar
1/2 cup sugar
salt , to taste ( I did n't use any )
nonstick cooking spray
4 sheets nori ( seaweed sheets . I found them in the Asian food section of my grocery store )
1 box neufchatel cheese , microwaved until almost liquid ( or you can use regular cream cheese )
1 large cucumber , julienned ( sliced into very thin strips )
2 lbs imitation crabmeat
toasted sesame seeds ( for topping )
soy sauce ( for serving )
pickled ginger ( for serving )
wasabi ( for serving )

Nutrision Information

Servings Per Recipe
6
Calories
462
Sugar
22g
Fat
8g
Crab and Cream Cheese Pan Sushi is an innovative sushi recipe that dispenses with the traditional sushi rolling technique. Instead, it employs pan-frying of the sushi to form a crispy and crusty exterior and a creamy and soft interior. The dish constitutes a fusion of American and Japanese food cultures, with cream cheese being a distinct American feature. The sushi is perfect for a quick lunch and snack and can be paired with soy sauce, pickled ginger, and wasabi.

Instructions

1.In a small saucepan, heat rice vinegar, sugar, and salt over medium heat until sugar is fully dissolved. Set aside to cool.
2.Take a 10-inch nonstick skillet and spray with non-stick cooking spray. Evenly spread 1 1/4 cups of cooked white rice onto the pan, pressing down firmly to form an even, compact layer.
3.Place a sheet of nori over the rice and press down gently. Using a spoon, spread half of the liquid melted cream cheese over the nori sheet.
4.Add 1/4 julienned cucumber and 1/2 lb of crab meat over the layer of cream cheese.
5.Spoon another 1 1/4 cups of cooked white rice over the cucumber and crabmeat, pressing down once again firmly to create an even, compact layer.
6.Place the skillet on medium-low heat and allow to cook until the bottom rice layer is golden and crispy. Turn the sushi onto a platter, top with toasted sesame seeds and repeat the process to make the second sushi roll.
7.Cut each into 6 pieces.

PROS

This sushi recipe is easy and fast to make, does not require any rolling.
It is less complicated than traditional sushi, which makes it a great option for newbie sushi makers.
It also tastes delicious, creamy and with a crispy crust.

CONS

Serves only six, so you may need to make multiple batches.
Crabmeat is an artificial form of crab, which may not be as beneficial as real crab meat.
Eating crabmeat may stimulate allergic reactions in some people.

HEALTH & BENEFITS

This sushi recipe is relatively healthy, providing carbohydrates and proteins to the body. Rice vinegar helps digestion and boosts the immune system. The cream cheese provides calcium which is vital for the bones, and the cucumber is rich in vitamins and minerals that make the skin glow. Sesame seeds are an excellent source of healthy fats.

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