Cream cheese snow crab roll

Cream cheese snow crab roll

Cream cheese Sushi Finger food


Sushi rice

500 g short grain rice

600 ml water

20 g kombu

80 ml sushi vinegar

Sushi roll filling

10 sheets Nori seaweed

500 g salmon

300 g crab meat

1 avocado

1 cucumber

300 g Debic cream cheese

75 g chives

100 g sesame seeds, white

100 g sesame seeds, black

250 g flying fish roe


50 g wasabi

100 g pickled ginger

100 ml soy sauce


Wash the sushi rice in ice cold water. Approximately three to five times until the water stays clear. Soak the rice for 30 minutes in the 600 ml of cold water together with the kombu kelp. Bring the rice very quickly to a boil with the lid on. Once cooking reduce heat to a low flame and cook for 8 minutes. Take off the heat and leave to steam for another 10 minutes. Discard the kombu. Bring the rice to a big bowl and cool down quickly with a paddle or spatula to make the rice fluffy. Season with the sushi vinegar gradually and mix into the rice. Make sure the rice is still luke warm if you start making the rolls. Cut all sushi roll filling into the right thickness and have a bowl of cold water ready to wash your hands when putting the rice onto the sushi.


Cover your bamboo rolling mat with cling film. Arrange the rice onto the nori. Turn upside down on the cling film, so that the rice touches the cling film. We call this an inside out sushi roll. Arrange all ingredients in a preferred way. Roll the sushi tightly. Cut into 6-8 pieces and cover each piece into the flying fish roe or a mix of finely cut chives and sesame seeds. Arrange onto a plate and serve with the garnishes.