Cream Cheese Crab Sushi Rolls

Tony got a little ambitious this weekend and wanted to try to make his own sushi. I do not eat seafood so he was on his own looking for recipes. I bought Tony every thing he needed to attempt to make sushi. Some how I knew going into this it would be a challenge for him. He is no Bobby Flay and gets frustrated easily when it comes to cooking. I do have to say when it was all done I was pretty proud of him.

The recipe is below. We did make a few modifications. Tony does not like cucumbers so he put avocado on it instead. He made me a vegetarian roll with cucumber, avocado, cream cheese, and carrots. Hint for the cream cheese - if it gets too soft to cut length wise put it in the freezer for a few minutes. For our first ever sushi experiment it turned out pretty well. I made Pad Tia noodles on the side.

Cream Cheese and Crab Sushi Rolls
Prep Time: 10 Minutes
Cook Time: 20 Minutes Ready In: 1 Hour 40 Minutes
Servings: 2

Ingredients:
2 cups cooked white rice – sushi rice!
2 tablespoons rice vinegar
1 teaspoon salt
2 sheets nori seaweed sheets
1/4 cucumber, peeled and sliced lengthwise
2 pieces imitation crab legs
1/2 (3 ounce) package cream cheese, sliced
1 teaspoon minced fresh ginger root

Directions:
1. Cook rice according to directions on the package. Stir in rice vinegar and salt. Allow to cool completely.

2. 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 seaweed sheet.

3. Using a sharp wet knife, slice each roll into 5 or 6 pieces. Serve with minced ginger on the side.

 
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