Molded Sushi With Unagi And Spicy Crab Recipes

Steps:

• Take two cups of rice and let it soak in water for about 20 minutes. (That will help it get more sticky!)
• Cook rice in a rice cooker and cook according to the manufacturer's instructions. A rice cooker is the best way to get perfect sticky-firm rice, but if you don't have one, you can use a saucepan.
• Let the rice cool. (I spread it out on plates to let it cook faster.)
• While the rice is cooking, shred your imitation crab and mix it with cream cheese.
• Cover a bamboo sushi mat with plastic wrap. Place a seaweed sheet rough-side up on the mat.
• Moisten your hands and scoop a handful of rice onto the seaweed. Press the rice to spread it evenly up to the edges, moistening your fingers as you go.
• Press the rice to spread it evenly up to the edges of the nori, moistening your fingers as you go.
• Using both hands, carefully flip the seaweed over and put the rice on the bottom.
• Scoop some cream cheese mixture and avocado onto the sushi roll.
• Roll the sushi away from you with your hands, tucking the insides as you go. Roll a little, then unroll and pull plastic away so it won't roll up into the sushi. Then roll again. Repeat that process until it is all rolled up!
• This makes 2 sushi rolls and feeds about 4 people.
• Cut the sushi into 6 pieces.