Bonnie's Spicy California Roll with Cream Cheese


Sushi Rice
1/2 cup uncooked Short Grain Brown Rice(washed well)
1 1/2 cups water
2 tbsp. Rice Vinegar
1 tbsp. Splenda
1/2 tsp. Kosher Salt

2 Imitation Crab Sticks (sliced in half lengthwise, you will then have 4)
2- 1/4" Lengthwise Slice of Cream Cheese (sliced in half lengthwise, so you end up with 4)
6- 3" Sticks of English Cucumber
Spicy Mayo to taste (combination of Mayonnaise, Sriracha and a few drops of toasted sesame oil)

Equipment Needed
Sushi Making Kit
Plastic Wrap (to wrap the bamboo mat)
Uchiwa (rice-cooling fan)
2 Full Sheet of Nori 
Sushi Knife

Let's get the rice started.  Add rice and water to a 2 quart saucepan, cover and bring to a boil.  Once boiling reduce heat to low and simmer for 40 minutes.  After 40 minutes turn off the heat and let it sit covered for 5 minutes.  While the rice is cooking prepare the sushi rice seasoning, by adding the rice vinegar, splenda and salt to a small bowl and microwaving for 10 to 20 seconds until sugar and salt have dissolved.
When rice is ready transfer it to your Hangiri and add the sushi rice seasoning.  Mix the rice by cutting into it with a wooden spoon while fanning the rice. (I found this easier to do when placing a damp kitchen towel under the Hangiri, so it would not move around.)
Once rice is cool to the touch and shiny we can begin assembling our sushi.  (In order for the rice to not stick to your fingers as much prepare a small bowl with 1/2 cup of water and 1 tbsp Rice vinegar.)
Place the wider end of the nori parallel to you with the shiny side down.
Add about half of the prepared sushi rice on the nori (wetting fingertips as needed) and spread evenly to the ends.  Leaving 1" of nori visible on the end farthest from you.
Place the 2 slices of cream cheese first, then 3 sticks of cucumber, 2 slices of crab and top with the spicy mayo.
Now comes the rolling.  Pick up the end near your and lift over the filling (making sure to hold filling in place with your fingers.)

Again lift the bamboo mat over while applying pressure to roll the sushi. Once you reach the end that has no rice, dampen it a little with your vinegar water to help seal the roll.

Below is the video I used to learn how to roll.

Then using your sushi knife slice the roll in half, then each of those halves in half and lastly I slice those into 3 thin slices (be sure to wipe your knife between cuts with a paper towel that has been dampened with the vinegar water solution).  The end result is 12 bariatric friendly bite-sized pieces per roll.

 I like to top mine with eel sauce, a sprinkle of sesame seeds and sushi soy sauce for dipping.

This recipe makes 2 rolls or 24 pieces.

Serves 2 to 4 depending on pouch capacity.


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