crab and cream cheese sushi

How To Make crab and cream cheese sushi

• 1

  Rinse the rice in a collander until the water runs clear. Place the rice and water in a pan on med high heat. Bring to a boil and reduce heat to low cover and cook until rice is tender and the water has been absorbed. Season the rice with vinegar and salt. Let cool completely,
• 2

  Meanwhile remove the crab from the legs keeping the meat in nice size pieces as much as possible. Set aside. Peel the cucumber and cut into sushi size matchsticks.
• 3

  Lay the nori on a sushi mat or cutting board. Moisten hands with water and spread the cooled rice evenly on each sheet leaving a 1/2 gap along one edge, lengthwise
• 4

  Arrange the cucumber, crab meat and cream cheese on top iof the rice in a straight line along the side opposite the gap.
• 5

  Roll the sushi up from the toppings to the seaweed sheet's exposed end. With a sharp knife cut each roll into 5 or 6 pieces.
• 6

  Serve with pickled ginger and soy sauce for dipping.
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