Creamy Crab and Cheese Sushi Rolls

Ingredients List

• 1 cup uncooked white rice

• 2 cups water

• 2 tablespoons rice vinegar

• 1 teaspoon salt

• 2 sheets nori seaweed sheets

• ¼ cucumber, peeled and sliced lengthwise

• 2 pieces imitation crab legs

• ½ (3 ounce) package cream cheese, sliced

• 1 teaspoon minced fresh ginger root

Instructions

Prepare all your ingredients in advance.

In a saucepan, bring rice and water to a boil over high heat. Once boiling, reduce the heat to medium-low, cover, and let it simmer for 20 to 25 minutes, or until the rice is soft and the water has been absorbed. Stir in rice vinegar and salt, then allow the rice to cool completely.

Place the seaweed sheets flat on a surface. Wet your hands, then evenly spread the cooled rice over each sheet, leaving a 1/2-inch margin along one edge. Layer cucumber strips, imitation crab, and cream cheese on top of the rice, aligned along the opposite edge. Roll the sushi from the filled side towards the edge with the gap.

With a sharp, damp knife, cut each roll into 5 or 6 pieces. Serve alongside minced ginger for extra flavor.

Nutritional Information (per serving)