Cream Cheese and Crab Sushi Rolls


  • 1 cup uncooked white rice
  • 2 cups water
  • 2 tablespoons rice vinegar
  • 1 teaspoon salt
  • 2 sheets nori seaweed sheets
  • ¼cucumber, peeled and sliced lengthwise
  • 2 pieces imitation crab legs
  • ½ (3 ounce) package cream cheese, sliced
  • 1 teaspoon minced fresh ginger root
  • Directions

  • Step 1

    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.


  • Step 2

    Lay out seaweed sheets. Moisten hands with water, then spread the rice evenly on each sheet, leavinga 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.

  • Step 3

    Using a sharp wet knife, slice each roll into 5 or 6 pieces. Serve with minced ginger on the side.

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