Crab and Cream Cheese Pan Sushi (No Rolling!)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 40
UNITS: US

INGREDIENTS

Nutrition
  • 5
    cups white rice, cooked according to package directions (DO NOT use instant rice)
  • 12
  • 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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