Pastrami and Cream Cheese Sushi

Ingredients

Sushi rice

2 cups

Water

2 1/2 cups

Rice vinegar

1/4 cup

Sugar

2 tablespoons

Salt

1 teaspoon

Nori sheets

4 sheets

Pastrami

8 ounces, thinly sliced

Cream cheese

4 ounces, softened

Pickled ginger

for serving

Wasabi

for serving

Soy sauce

for serving

Instructions

1. Rinse the sushi rice under cold water in a fine mesh strainer until the water runs clear, removing excess starch for better texture.
2. In a medium saucepan, combine the rinsed sushi rice and 2 1/2 cups of water. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the water is absorbed.
3. While the rice is cooking, prepare the vinegar mixture. In a small bowl, whisk together the rice vinegar, sugar, and salt until fully dissolved.
4. Once the rice is finished cooking, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature, which may take about 15-20 minutes.
5. Lay a nori sheet on a bamboo sushi mat, shiny side down. Wet your hands with water to prevent sticking and spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top.
6. On the rice, lay two slices of pastrami side by side, then add a generous layer of cream cheese across the center.
7. Using the bamboo mat, roll the sushi tightly away from you, applying gentle pressure to keep it compact. Wet the top border of the nori with a little water to seal the roll.
8. Repeat this process with the remaining nori sheets, sushi rice, pastrami, and cream cheese.
9. Using a sharp knife, slice the sushi rolls into bite-sized pieces, wiping the knife with a damp cloth between cuts for clean edges.
10. Serve immediately with soy sauce, wasabi, and pickled ginger for dipping.