– 1 cup uncooked white rice – 2 cups water – 2 tablespoons rice vinegar – 1 teaspoon salt – 2 sheets nori seaweed sheets – ¼ cucumber, peeled and sliced lengthwise – 2 pieces imitation crab legs – ½ (3 ounce) package cream cheese, sliced – 1 teaspoon minced fresh ginger root
Rice and water should be brought to a boil in a saucepan that is set over high heat.
Turn the heat down to medium-low, cover the pot, and let it simmer for twenty to twenty-five minutes, or until the rice is soft and all of the liquid has been absorbed.
Rice vinegar and salt should be stirred in. Ensure that it is thoroughly cooled.
On top of the rice, cut strips of cucumber, imitation crabmeat, and cream cheese and arrange them in a straight line along the side that is opposite the gap.
Sushi should be rolled up from the toppings to the end of the seaweed sheet that is exposed.
Divide each roll into five or six pieces using a knife that is both sharp and moist. On the side, serve with ginger that has been minced.