Appetizer: Cream Cheese and Crab Sushi Rolls
INGREDIENTS
Servings: 2
uncooked white rice
water
rice vinegar
salt
nori seaweed sheets
cucumber, peeled and sliced lengthwise
imitation crab legs
cream cheese, sliced
minced fresh ginger root
DIRECTIONS
- 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.
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