- 2 cups of medium grain rice, or sushi rice
- 10 tablespoons of white wine vinegar
- 3 teaspoons of salt
- 7 teaspoons of sugar
- Nori (edible seaweed that wraps the sushi)
- 1 package of Philadelphia cream cheese
- 200 grams (7 oz) of shrimp
- 2 avocados
- 1 package of imitation crab or king crab
- Vegetables: carrot, cucumber, and any other vegetables you want to add to the filling
- Soy sauce
- Wasabi (optional)
- RICE: many recipes indicate that the rice must be washed first, but I prefer to just cook it in pre-heated water, 4 cups of rice for about 25 minutes, stirring occasionally and adding more water to prevent drying. It should be well cooked. Then, the rice shall be washed by portions at a time with the help of a strainer under cold running water, to remove all the excess starch. Place the rice into a bowl, and set aside.
- VINEGAR: while the rice is cooking, you can meanwhile prepare the vinegar. On a pot, heat the vinegar, along with sugar and salt until the latter is completely dissolved. Allow to cool. Then add the rice with the help of a wooden spoon. Let it stand for about 20 minutes again.
- One suggestion is to do this in a well-ventilated place, since it lets go a very strong odor.
- When the rice is ready, we can then start preparing the sushi rolls. For this, extend the sushi bamboo mat on the table (TIP: a bamboo placemat also works), then place the Nori on it, then the rice and spread it throughout the Nori with a wet wooden spoon. Then place the fillings that you desire. In this particular version, I added a strip of avocado, cream cheese, and shrimp. Then roll it with the help of the bamboo mat.
- Leave the roll aside until completing all the other rolls.
- Then use a sharp wet knife to cut the roll into pieces.
- The plate presentation is of your personal liking, but ideally you may want to place 4 sushi portions per plate, a tip of wasabi on one end, and a few decorations, using a sprig of parsley and shaved ginger. Complete the presentation with a little sauce plate having some soy sauce on it.