Cream Cheese and Crab Sushi Rolls

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.

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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.

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