Ingredients
2
2 servings
- •1 cup uncooked white rice
- •2 cups water
- •2 tablespoons rice vinegar
- •1 teaspoon salt
- •2 sheets nori seaweed sheets
- •0.25 cucumber, peeled and sliced lengthwise
- •2 pieces imitation crab legs
- •0.5 (3 ounce) package cream cheese, sliced
- •1 teaspoon minced fresh ginger root
Instructions
- Gather all ingredients.
- 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.
- 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.
- Using a sharp wet knife, slice each roll into 5 or 6 pieces. Serve with minced ginger on the side.
Nutritional Facts
Per 2 servings
- Calories: 444
- Carbohydrate: 80g
- Fat: 8g
- Fiber: 2g
- Protein: 11g
- Sugar: 2g
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