Summer Sushi Roll

Ingredients

1/4 to 1/2 cup Cooked Brown Sushi rice (see recipe here)
1 Crab stick (sliced in half lengthwise)
1 Slice Cream Cheese (sliced off the length of cream cheese brick)
1/2 tbsp. Masago (I keep mine in an airtight container in the freezer)
A few julienned strips of cucumber and carrot
Spicy Mayo to taste (see recipe here)
1 sheet of Rice Paper


Add warm water to a shallow dish deep enough to soak rice paper.  Soak the paper for 5 to 10 seconds until it becomes pliable. Pull it out and let all the excess water drain off.  Lay the sheet on your plastic wrapped bamboo mat.  Spread out the rice leaving a 1/2" of the top end without rice.  Place your fillings starting with the cream cheese, crab, cucumber and carrots.  Then add the masago and the spicy mayo to taste.  Lift the end near you over the filling (holding the filling in place with your fingers.)  Lift the bamboo mat over, pressing and rolling as you go.  Once everything is nice and tight, slice the roll into even pieces.

This is great for those who can't tolerate the Nori.

Serves 1