Cream Cheese And Crab Sushi Rolls Recipes

Steps:

• 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.

Steps:

• 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.