Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook rice according to package directions and while it is still hot, stir in rice vinegar, sugar and salt (if using) to make your sticky rice. | 2. Spray a 9x13 pan VERY WELL with non-stick cooking spray or line it with wax paper (I used cooking spray and it worked well). Try to use a pan that has straight edges on the bottom. | 3. When the rice is cool enough to handle, measure out 2 1/2 cups and press it evenly in the bottom of the pan. | 4. Layer 2 sheets of nori over the rice and press to make it stick. Cut the nori so it fits, if necessary. | 5. Spread the cream cheese evenly over the nori. | 6. Layer to julienned cucumber evenly over the cream cheese. You may need more than one cucumber to cover all the cream cheese. | 7. Chop the crab meat and sprinkle it over the cucumber. | 8. Top the crab meat with 2 more nori sheets and press lightly to compact everything. | 9. Take the remaining 2 1/2 cups of sticky rice and carefully spread it out over the nori. | 10. Cover with wax paper and press everything firmly into the pan. I actually used a brick to make sure the edges were pressed, too. A pancake turner would work as long as you really press with all your might. | 11. Keeping the wax paper over the top of the sushi, place a cutting board on top of the pan. | 12. Quickly but carefully flip the pan onto the cutting board. If the sushi sticks, tap lightly with a wooden spoon until it releases. If you lined the pan with wax paper, remove the paper now. | 13. Sprinkle rice with sesame seeds, to taste. | 14. Cut the sushi into squares with a very sharp knife. If it is still sticking, try wetting the knife in between cuts. | 15. Serve with soy sauce, pickled ginger and wasabi. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white rice	5	cups	cooked	3376.25	739.5375	65.9525	6.105
rice vinegar	1/2	cup		-	-	-	-
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
salt				-	-	-	-
nonstick cooking spray				-	-	-	-
nori	4	sheets	found	-	-	-	-
neufchatel cheese cream	1	box	microwaved	-	-	-	-
cucumber	1		julienned sliced	-	-	-	-
crabmeat	2	lbs		879.4687	0.0	175.4404	13.9627
sesame seed			toasted	-	-	-	-
soy sauce				-	-	-	-
ginger			pickled	-	-	-	-
wasabi				-	-	-	-

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