Korean Sushi

Ingredients

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• 1 cup uncooked white rice
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• 2 cups water
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• 2 tablespoons rice vinegar
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• 1 teaspoon salt
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• 2 sheets nori seaweed sheets
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• ¼ cucumber, peeled and sliced lengthwise
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• 2 pieces imitation crab legs
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• ½ (3 ounce) package cream cheese, sliced
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• 1 teaspoon minced fresh ginger root
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Instructions

1. 1
   Gather all ingredients.
2. 2
   Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Stir in rice vinegar and salt. Allow to cool completely.
3. 3
   Lay out seaweed sheets. Moisten hands with water, then spread cooled rice evenly on each sheet, leaving a 1/2-inch gap along one edge, lengthwise. Arrange strips of cucumber, imitation crabmeat, and cream cheese on top of the rice in a straight line along the side opposite the gap. Roll up sushi from the toppings to the seaweed sheet's exposed end.
4. 4
   Using a sharp wet knife, slice each roll into 5 or 6 pieces. Serve with minced ginger on the side.