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  • Cream Cheese and Crab Sushi Rolls Umai Meshi

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    15indian
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    This recipe provides instructions for making cream cheese and crab sushi rolls in 3 steps: cook rice with water, vinegar and salt; lay out seaweed sheets and spread rice on them, then top with cucumber, imitation crab and cream cheese before rolling; slice rolls and serve with ginger. The ingredients are white rice, nori seaweed, cucumber, imitation crab, cream cheese and ginger.

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    This recipe provides instructions for making cream cheese and crab sushi rolls in 3 steps: cook rice with water, vinegar and salt; lay out seaweed sheets and spread rice on them, then top with cucumber, imitation crab and cream cheese before rolling; slice rolls and serve with ginger. The ingredients are white rice, nori seaweed, cucumber, imitation crab, cream cheese and ginger.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    5 views1 page

    Cream Cheese and Crab Sushi Rolls Umai Meshi

    Uploaded by

    15indian
    This recipe provides instructions for making cream cheese and crab sushi rolls in 3 steps: cook rice with water, vinegar and salt; lay out seaweed sheets and spread rice on them, then top with cucumber, imitation crab and cream cheese before rolling; slice rolls and serve with ginger. The ingredients are white rice, nori seaweed, cucumber, imitation crab, cream cheese and ginger.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Cream Cheese & Crab Sushi Rolls

    Umai Meshi
    Prep Time 10 min / Cook Time 20 min I Yield 2 servings

    Ingredients: 1 c. uncooked white rice 2 c. water 2 tbsp. rice vinegar 1 tsp. salt 2 sheets nori seaweed cucumber, peeled and sliced lengthwise 2 pieces imitation crab legs (3oz.) pkg. cream cheese, sliced 1 tsp. fresh minced ginger root

    Method of Preparation: 1. Bring rice and water to a boil in a saucepan over high heat. Reduce heat to med-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. 2. Lay out seaweed sheets. Moisten hands with water, then spread the rice evenly on each sheet, leaving gap along the edge, lengthwise. Arrange strips of cucumber, imitation crabmeat, and cream cheese in a straight line along the side opposite of the gap. Roll the sushi from the toppings to the exposed end of the seaweed sheet. 3. Using a sharp wet knife, slice each roll into 5 or 6 pieces. Serve with minced ginger on the side.

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