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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Preparation Time

  Cooking Time - 20 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Bring the 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. | 2. Lay out seaweed sheets. Moisten hands with water, then spread the rice evenly on each sheet, leaving a 1/2 inch gap along one 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 the seaweed sheet. | 3. Using a sharp wet knife, slice each roll into 5 or 6 pieces. Serve with minced ginger on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white rice	1	cup	uncooked	675.25	147.9075	13.1905	1.2209999999999999
water	2	cups		0.0	0.0	0.0	0.0
rice vinegar	2	tablespoons		-	-	-	-
salt	1	teaspoon		-	-	-	-
nori	2	sheets	seaweed	-	-	-	-
cucumber lengthwise	1/4		peeled sliced	-	-	-	-
crab leg	2	pieces		-	-	-	-
cream cheese	1/2	package	sliced	-	-	-	-
ginger root	1	teaspoon	minced	1.6	0.3554	0.0364	0.015

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.