Ingredients Jump to Instructions ↓

  1. 4 cups cooked warm sushi rice

  2. 2 1/2 tablespoons rice-wine vinegar

  3. 1 teaspoon salt

  4. 1/2 cup cream cheese, room temperature

  5. 1/2 English (hothouse) cucumber, thinly sliced

  6. 2 tablespoons sesame seeds

Instructions Jump to Ingredients ↑

  1. « » Line 8-inch-square glass baking dish with plastic. Toss warm rice with vinegar and salt in a large bowl. Firmly press half into dish. Spread with 1/4 cup cream cheese. Layer half the cucumber slices on top, overlapping. Repeat. Cover with plastic; top with a weighted baking dish. Refrigerate at least 2 hours or overnight.

  2. Lift out; transfer to cutting board. Cut into 1-by-2-inch rectangles. Dip 1 short and 1 long side of each sandwich in sesame seeds. Serve within 4 hours.


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