Rolls
Description
This appetizer is quick and easy to make. Everyone knows Philadelphia rolls, although they don’t actually exist in Japan, while other types aren’t as popular. This kind of sushi is more affordable, since it doesn’t use red fish—instead, imitation crab sticks. For easier slicing, put the finished roll in the freezer for 15–20 minutes, but that’s optional if you have a very sharp knife. Serve with fresh herbs and sauce.
Instructions
- 1
Step 1
1. Rinse the rice thoroughly, then cook it in salted water. Let the rice cool, then add rice vinegar and mix.
- 2
Step 2
2. Peel the cucumber, then slice it lengthwise, the same way as the crab sticks.
- 3
Step 3
3. Line the bamboo mat with plastic wrap, place a sheet of nori on it, and lightly moisten it with water. Spread the rice, leaving 1 centimeter free along one edge. Sprinkle the rice with sesame seeds.
- 4
Step 4
4. Carefully lift the plastic wrap and flip the nori over—they will end up on top.
- 5
Step 5
5. Place cream cheese, cucumber slices, and crab sticks along the length.
- 6
Step 6
6. Using the mat, roll up the roll, press it firmly, and shape it evenly.
- 7
Step 7
7. Wrap the roll in plastic wrap and, for easier slicing, place it in the freezer for 15–20 minutes.
- 8
Step 8
8. With a sharp knife, cut in half, then stack both halves and cut into 2 pieces, then once more. Serve the sushi with soy sauce and ginger.