Calidelphia Rolls

This is a Kindergarten level sushi rolls, they are great to get by when there's no great sushi bar around.  They look great and taste great.  BTW, Calidelphia stands for California/Philadelphia.

Ingredients:
5 cups of ROOM TEMPERATURE cooked sushi rice (Nishiki or Botan)
2 tbsp of granulated sugar
3 tbsp of rice wine vinegar
2 tsp of salt
1 package of sea legs a.k.a. immitation crab legs cut them into long match sticks
1 cucumber peeled and cut into long matchsticks
1 carrots peeled and cut into long & thin matchsticks
1 8 oz of Philadelphia cream cheese cut them into long & thin
1 Package of Roasted Seaweed Sheets (Nori Sheets)

Dipping Sauce:
Kikkoman soy sauce
Wasabi paste

How to:
1.  Add sugar, rice wine vinegar, and salt to rice. mix well.  Set aside.
2.  Check out the step by step photographs below on how to assemble the Calidelphia Rolls.
3.  Call me if you have any questions or concerns.
4.  Gosh!!  Stop being so frustrated and give it a try.

1..Season the rice with sugar, vinegar, and salt

2. Sea legs

3..Seaweed (Nori) sheets

4. Philly Cream Cheese

5. Strips of cucumber, sea legs, and carrots

6. Lay a sheet of plastic wrap over a plate

7. Lay a seaweed sheet over the plastic wrap, rough side up as it appears in this photo, NOTICE.....I don't have a bamboo mat!!!

8. Spread the seasoned rice over the seaweed sheet

9. Flip over the sheet with the rice side out, lay strips of veggies and sea legs over the seaweed

10. Roll the sushi tightly, this is a white roll.

11. If you'd like a dark green roll, after spreading the rice over the seaweed, lay strips of veggies and sea legs over the rice.

12. Again, roll the sushi tightly, this one is the dark green roll.

13. Remove the plastic wrap, cut the Calidelphia rolls into bite size pieces

Serve your Scrumptious Calidelphia rolls with Kikkoman soy sauce and wasabi paste