Cream Cheese and Crab Sushi Rolls

Ingredients

• 1 cup white rice
• 1 teaspoon minced ginger
• 2 tablespoons rice vinegar
• 1 teaspoon salt
• 1 cucumber
• imitation crabmeat, leg style
• cream cheese
• nori sushi sheets

Directions

1. 1

   Bring 2 cups of water to a boil, add the ginger and rice. Cover and simmer 20 minutes or until rice is cooked.

2. 2

   Add the rice vinegar and salt to the rice, mix well.

3. 3

   Lay out your seaweed sheets.

4. 4

   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.

5. 5

   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).

6. 6

   Gently but firmly, roll the sushi as tight as possible (from bottom to top), being careful not to rip the seaweed sheets.

7. 7

   Wet a very sharp knife and cut the rolls into individual pieces of sushi.