Kani Rangoon Sushi Maki (crab Rangoon Sushi Roll)

This Kani Rangoon Sushi Maki, also known as Crab Rangoon Sushi Roll, is a delightful fusion of Japanese and Chinese cuisine. It combines the flavors of crab rangoon with the art of sushi making, resulting in a unique and delicious dish.

Non Vegetarian Sushi Japanese Chinese Crab Rangoon Fusion
Kani Rangoon Sushi Maki (crab Rangoon Sushi Roll)

Ingredients

  • 2 cups sushi rice
  • 4 sheets nori (seaweed)
  • 1 cup imitation crab meat
  • 1/2 cup cream cheese
  • 2 green onions, thinly sliced
  • 1/4 cup mayonnaise
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar

Instructions

  1. In a bowl, mix the imitation crab meat, cream cheese, and green onions.
  2. In another bowl, combine the mayonnaise, soy sauce, and sugar to make the sauce.
  3. Place a sheet of nori on a bamboo sushi mat, spread a thin layer of sushi rice, and then spread the crab mixture on top.
  4. Roll the sushi tightly using the bamboo mat, then cut the roll into bite-sized pieces.
  5. Drizzle the sauce over the sushi rolls and serve.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
0 minutes
Total time:
20 minutes
Cooking method
No cooking required

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
30g
Protein
15g
Fat
8g

Supplies

Bamboo sushi mat

Tools

Sharp knife

Serving suggestions

Serve the Kani Rangoon Sushi Maki with pickled ginger, wasabi, and soy sauce for a complete sushi experience.

Tips & tricks

For a variation, you can add avocado or cucumber to the sushi roll for extra freshness and texture.

Cost

$15