Wash the rice as you would normally, and cook it with a little less water. Add ☆ to a saucepan and turn on the heat, and let it cool once the sugar and salt have dissolved.
Add the vinegar mixture from step 1 into freshly cooked rice, and mix together as if cutting the rice. It is good to go once the rice has cooled and turned glossy.
Slice the avocado 5 mm thick, and spritz with a bit of lemon juice to prevent it from changing color. Cut the cucumber vertically into fourths.
Remove the imitation crab out of its package, and cut the cream cheese into sticks.
Place the nori seaweed on top of a bamboo sushi mat (if available), and add half of the sushi rice from step 2 on top of the seaweed. Spread it out evenly, and sprinkle with sesame.
Cover with a piece of plastic wrap larger than the nori seaweed, and flip it over. With the seaweed-side up, line up cream cheese towards the front, and lightly squirt some mayonnaise.
Add avocado and imitation crab on top of the cream cheese and lightly top with some more mayonnaise.
Use the plastic wrap to roll up the ingredients. Make sure that the end of the plastic wrap is on the bottom, and shape the roll. Make 1 more roll in the same manner.
Remove the plastic wrap, slice into easy-to-eat portions, arrange onto plates, and you are done . Enjoy it with wasabi and soy sauce if you'd like .
Story Behind this Recipe
I like California rolls and Philadelphia rolls, and would often make them both, so I thought it would be delicious if I combined the two! That's why I tried adding cream cheese to a California roll .
You can make this without sushi rice and it will still taste great . The ready-made sushi vinegar available in supermarkets is a great choice if you're looking for an easy alternative to the sushi rice recipe introduced here. If you press down too much when rolling the sushi rolls, not only will the contents come out, but you will end up crushing the rice and hardening the roll, so control the amount of pressure you apply when you roll it up.