Cream Cheese and Crab Sushi Rolls

Recipe by PeachPie24
READY IN: 40mins
SERVES: 4
YIELD: 2 Rolls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring 2 cups of water to a boil, add the ginger and rice. Cover and simmer 20 minutes or until rice is cooked.
  • Add the rice vinegar and salt to the rice, mix well.
  • Lay out your seaweed sheets.
  • Moisten your hands with water and divide the rice evenly between the 2 seaweed sheets, flatten the rice. Leave about a half inch of space not covered with rice at the top of the sheets. This will make the sushi roll easier to close.
  • About an inch from the bottom, arrange the crab, cucumber and cream cheese in a straight line, from one side to the other (left to right).
  • Gently but firmly, roll the sushi as tight as possible (from bottom to top), being careful not to rip the seaweed sheets.
  • Wet a very sharp knife and cut the rolls into individual pieces of sushi.
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