Cream Cheese and Crab Sushi Rolls

Ingredients

• 1 cup uncooked white rice
• 2 cups water
• 2 tablespoons rice vinegar
• 1 teaspoon salt
• 2 sheetss nori seaweed sheets
• ¼ cucumber , peeled and sliced lengthwise
• 2 pieces imitation crab legs
• ½ , 3 ounce
• 1 teaspoon minced fresh ginger root

Instructions

1. 1

   Gather all ingredients.

2. 2

   Bring 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.

3. 3

   Lay out seaweed sheets. Moisten hands with water, then spread cooled rice evenly on each sheet, leaving a 1/2-inch gap along one edge, lengthwise. Arrange strips of cucumber, imitation crabmeat, and cream cheese on top of the rice in a straight line along the side opposite the gap. Roll up sushi from the toppings to the seaweed sheet's exposed end.

4. 4

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