Crab and Cream Cheese Pan Sushi (No Rolling!)

"My little sister had an Asian themed 14th birthday party and really wanted sushi. I had a nightmare of a time trying to roll it so I found a recipe to make pan sushi and changed the filling ingredients to make the sushi that I thought 14 year old girls would eat. It's very simple and saves a ton of money from what you would pay to buy a platter of sushi in stores. The hardest part is flipping the pan and you want to make sure you have a VERY sharp knife to cut through the vegetables in the sushi. I hope you like it as much as we did! (Serving amount is approximate. I didn't count the number of pieces but it was A LOT)."
 
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Ready In:
45mins
Ingredients:
13
Serves:
40
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ingredients

  • 5 cups white rice, cooked according to package directions (DO NOT use instant rice)
  • 12 cup rice vinegar
  • 12 cup sugar
  • salt, to taste (I didn't use any)
  • nonstick cooking spray
  • 4 sheets nori (seaweed sheets. I found them in the Asian food section of my grocery store)
  • 1 (8 ounce) 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)
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directions

  • Cook rice according to package directions and while it is still hot, stir in rice vinegar, sugar and salt (if using) to make your sticky rice.
  • Spray a 9x13 pan VERY WELL with non-stick cooking spray or line it with wax paper (I used cooking spray and it worked well). Try to use a pan that has straight edges on the bottom.
  • When the rice is cool enough to handle, measure out 2 1/2 cups and press it evenly in the bottom of the pan.
  • Layer 2 sheets of nori over the rice and press to make it stick. Cut the nori so it fits, if necessary.
  • Spread the cream cheese evenly over the nori.
  • Layer to julienned cucumber evenly over the cream cheese. You may need more than one cucumber to cover all the cream cheese.
  • Chop the crab meat and sprinkle it over the cucumber.
  • Top the crab meat with 2 more nori sheets and press lightly to compact everything.
  • Take the remaining 2 1/2 cups of sticky rice and carefully spread it out over the nori.
  • Cover with wax paper and press everything firmly into the pan. I actually used a brick to make sure the edges were pressed, too. A pancake turner would work as long as you really press with all your might.
  • Keeping the wax paper over the top of the sushi, place a cutting board on top of the pan.
  • Quickly but carefully flip the pan onto the cutting board. If the sushi sticks, tap lightly with a wooden spoon until it releases. If you lined the pan with wax paper, remove the paper now.
  • Sprinkle rice with sesame seeds, to taste.
  • Cut the sushi into squares with a very sharp knife. If it is still sticking, try wetting the knife in between cuts.
  • Serve with soy sauce, pickled ginger and wasabi.

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RECIPE SUBMITTED BY

The most defining trait in my life is that I am a mother to two wonderful boys (Tyler, 20 and Zayden, 9). I live in the little college town of Selinsgrove, Pennsylvania. It is the most wonderful place to live as it's nestled in the Appalachian Mountains and along the beautiful Susquehanna River. Seeing that we live in Central Pennsylvania, our family is also a bunch of HARDCORE Penn State Nittany Lion fans! We are...PENN STATE! I was lucky enough to be given tickets to see Joe Paterno win his 400th game as the head coach of the football team. I cried like I did when my children were born. The other love of my life is cooking. I didn't really start trying to cook until I was 20, but believe me I have made up for lost time! I absolutely adore baking and I do it whenever I can. I love making Christmas cookies and I have begun hosting our extended families at our home for Thanksgiving and Easter dinners. So far so good. I love food.com because it allows me to expand my culinary skills and my recipe box with ideas from other people like me. There is something for everyone and I have been a loyal member since 2005. I hope you enjoy my recipes and if you have any questions, please feel free to contact me.
 
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