Ingredients
Units
Scale
- 2 cups sushi rice
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 4 nori sheets
- 8 ounces imitation crab (or real crab)
- 8 ounces cream cheese (softened)
- 2 green onions (sliced)
- 1 tablespoon mayonnaise (optional)
- 4 wonton wrappers
- Oil for frying
- 1/4 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon sesame seeds
Instructions
- Rinse the sushi rice in a fine strainer until the water is mostly clear.
- Cook according to package instructions with a 1 to 1.1 ratio of rice to water.
- Mix rice vinegar, sugar, and salt; warm briefly to dissolve sugar.
- Pour the mixture over the cooked rice and gently fold to combine.
- Chop or shred imitation crab into small bits.
- Mix crab with softened cream cheese and sliced green onions; season to taste.
- Spread an even layer of rice on nori, leaving an inch uncovered at the top.
- Spoon the crab mixture in a line across the lower third of the rice.
- Roll tightly from the edge closest to you, sealing with water at the end.
- Cut the roll into pieces with a sharp knife, wiping it between cuts.
- Fry wonton wrappers cut into strips in hot oil until golden; drain on paper towels.
- Drizzle sweet chili sauce over the roll and serve with soy sauce on the side.
Notes
Softening the cream cheese before mixing makes the process easier. Keep wonton strips crispy until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main course
- Method: Rolling
- Cuisine: Japanese
- Diet: Gluten Free
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg