Pastrami and Cream Cheese Sushi

Ingredients

• Pickled ginger - For serving
• Wasabi - For serving
• Soy sauce - For serving
• Cream cheese - 1/2 cup
• Pastrami - 8 slices
• Nori sheets - 4
• Salt - 1/2 teaspoon
• Sugar - 1 tablespoon
• Rice vinegar - 2 tablespoons
• Water - 2 cups
• Sushi rice - 2 cups

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a saucepan and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
2. In a small bowl, combine the rice vinegar, sugar, and salt. Stir until the sugar and salt are dissolved.
3. When the rice is done, transfer it to a large bowl and gently fold in the vinegar mixture. Let the rice cool to room temperature.
4. Place a nori sheet on a bamboo sushi mat. Wet your hands and spread a thin layer of rice on the nori, leaving a 1-inch border at the top.
5. Lay two slices of pastrami on the rice and spread a layer of cream cheese over the pastrami.
6. Roll the sushi tightly using the bamboo mat, applying pressure to keep the roll firm. Wet the top border of the nori to seal the roll.
7. Repeat with the remaining ingredients.
8. Slice the sushi rolls into bite-sized pieces using a sharp knife. Serve with soy sauce, wasabi, and pickled ginger.