Cucumber Sushi

Cucumber slices topped with cream cheese, crab & spicy sriracha mayo. Delicious
& so simple to assemble – anyone can make this at home!

Servings: 4 people

Author:

Prep Time
20 minutes

Chilling Time
30 minutes

Course:

Main Course Appetizer

Keywords:

cucumber crab sushi

Instructions

1 It's easiest to prep ingredients first and then assemble. The cream cheese
should be refrigerated for at least half an hour prior to assembling. I often do
all the prep work the night before / hours before. Cucumbers should not be
sliced until ready to assemble & serve.
2 Remove cream cheese from packaging. Cut the block of cream cheese in half length
wise and transfer to wax or parchment paper. Wrap and roll it (think like a
rolling pin) to round out the cream cheese. Keep cream cheese wrapped and chill
in refrigerator for at least half an hour. (This rolling process makes the cream
cheese super soft. Chilling for at least half an hour sets it up nicely for when
you need to slice it. )
3 Cut crab legs into matchstick sized pieces. I find it easiest to cut the stick
into thirds. I then cut each section into 4 or 5 pieces. Refrigerate until ready
to use.
4 In a small bowl, mix together mayo & sriracha.
5 When ready to assemble: peel cucumbers and slice into about 1/2" thick pieces.
6 Cut rounded cream cheese into 1/4" slices. Put cream cheese rounds on top of
cucumber slice.
7 Place 2 cut crab sticks on top of cream cheese, gently pressing the crab down
into the cream cheese. You can get creative on how you do this – but keep in
mind that you want to be able to pick this up and eat it without it falling
apart. I do some criss-cross, most pieces I lay the crab side by side.
8 Drizzle spicy sriracha mayo on top of sushi pieces.
9 Keep refrigerated. This is best when served fresh to within a few hours from
preparation.

Cucumber Sushi

Course:

Keywords:

🧂 Ingredients

Instructions

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