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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring 2 cups of water to a boil, add the ginger and rice. Cover and simmer 20 minutes or until rice is cooked. | 2. Add the rice vinegar and salt to the rice, mix well. | 3. Lay out your seaweed sheets. | 4. Moisten your hands with water and divide the rice evenly between the 2 seaweed sheets, flatten the rice. Leave about a half inch of space not covered with rice at the top of the sheets. This will make the sushi roll easier to close. | 5. About an inch from the bottom, arrange the crab, cucumber and cream cheese in a straight line, from one side to the other (left to right). | 6. Gently but firmly, roll the sushi as tight as possible (from bottom to top), being careful not to rip the seaweed sheets. | 7. Wet a very sharp knife and cut the rolls into individual pieces of sushi. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white rice	1	cup		675.25	147.9075	13.1905	1.2209999999999999
ginger	1	teaspoon	minced	1.6	0.3554	0.0364	0.015
rice vinegar	2	tablespoons		-	-	-	-
salt	1	teaspoon		-	-	-	-
cucumber	1			15.6	3.7752	0.6759999999999999	0.1144
crabmeat				-	-	-	-
cream cheese				-	-	-	-
nori sushi				-	-	-	-

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