cream cheese and crab sushi rolls

Ingredients

• Servings: 2
• 1 cup uncooked white rice
• 2 cups water
• 2 tablespoons rice vinegar
• 1 teaspoon salt
• 2 sheets nori seaweed sheets
• 1/4 cucumber, peeled and sliced lengthwise
• 2 pieces imitation crab legs
• 1/2 (3 ounce) package cream cheese, sliced
• 1 teaspoon minced fresh ginger root

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 1 hr 40 mins


• bring the rice and water to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. stir in rice vinegar and salt. allow to cool completely.
• lay out seaweed sheets. moisten hands with water, then spread the rice evenly on each sheet, leaving a 1/2 inch gap along one edge, lengthwise. arrange strips of cucumber, imitation crabmeat, and cream cheese in a straight line along the side opposite of the gap. roll the sushi from the toppings to the exposed end of the the seaweed sheet.
• using a sharp wet knife, slice each roll into 5 or 6 pieces. serve with minced ginger on the side.