CREAM CHEESE AND CRAB SUSHI ROLLS

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Cream Cheese and Crab Sushi Rolls image

My grand daughter and I are going to spend a day making different kinds of sushi. This variation is going to be included because it's a little different than our standard California rolls.

Provided by Vicki Butts (lazyme)

Categories     Seafood Appetizers

Time 55m

Number Of Ingredients 9

1 c uncooked white rice
2 c water
2 Tbsp rice vinegar
1 tsp salt
2 sheet(s) nori (seaweed)
1/4 cucumber, peeled and thinly sliced lengthwise
2 pieces surimi (imitation crab legs)
1 1/2 oz cream cheese, thinly sliced lengthwise
1 tsp fresh ginger root, minced

Steps:

  • 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.
  • 2. Stir in rice vinegar and salt. Allow to cool completely.
  • 3. 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.
  • 4. Using a sharp wet knife, slice each roll into 5 or 6 pieces.
  • 5. Serve with minced ginger on the side.

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