California Cream Cheese Sushi Roll is so delicious and easy to make!
Prep Time45 minutesmins
Cook Time15 minutesmins
Total Time1 hourhr
Course: Main
Cuisine: Sushi
Servings: 8rolls
Author: Stephanie@StockpilingMoms
Ingredients
1cupuncooked short-grain white rice
1cupwater
1/4cuprice vinegar
1tablespoonwhite sugar
8sheetsnoridry seaweed
2 1/2tablespoonssesame seeds
1wholecucumbercut into thin spears
2wholecarrotscut into thin spears
2wholeavocados - pittedpeeled, and sliced the long way
1/2cupimitation crabmeatfinely chopped
1blockcream cheese cut into long strips about 1/4 inch thick
Instructions
Wash the rice in several changes of water until the rinse water is no longer cloudy, drain well, and place in a covered pan or rice cooker with 1 cup water.
Bring to a boil, reduce heat to a simmer, and cover the pan.
Allow the rice to simmer until the top looks dry, about 15 minutes.
Turn off the heat, and let stand for 10 minutes to absorb the rest of the water.
Mix the rice vinegar and sugar in a small bowl until the sugar has dissolved, and stir the mixture into the cooked rice until well combined.
Allow the rice to cool, and set aside.
To roll the sushi, cover a bamboo rolling mat with plastic wrap or ziploc bag.
Lay a sheet of nori, shiny side down, on the plastic wrap or on the ziploc bag.
With wet fingers, firmly pat a thin, even layer of prepared rice over the nori, leaving 1/4 inch uncovered at the bottom edge of the sheet.
Sprinkle the rice with about 1/2 teaspoon of sesame seeds, and gently press them into the rice.
Carefully flip the nori sheet over so the seaweed side is up or if you want the nori on the outside leave it as it is.
Place 1 long strip of cream cheese about 1/4 inch thick along the seam, 2 or 3 long cucumber spears, 2 or 3 carrot spears, 2 or 3 slices of avocado, and about 1 tablespoon of imitation crab in a line across the nori sheet, about 1/4 from the uncovered edge.
Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a cylinder about 1 1/2 inch in diameter.
Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly.
Cut each roll into 1 inch pieces with a very sharp knife dipped in water.