Step-by-Step Recipe:

1. Cooking the Minikit Rice:

• Rinse 1 cup of Minikit rice until the water runs clear.
• In a medium saucepan, add the rinsed rice and 1 1/2 cups of water.
• Cover and bring to a boil, then reduce the heat and simmer for 15-18 minutes until the water is absorbed.
• Remove from heat and let it sit for 10 minutes without lifting the lid.

2. Preparing Sushi Rice:

• In a small bowl, mix 3 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1/2 teaspoon of salt until dissolved.
• Once hot, add 1 tablespoon of ghee and spread it evenly.
• Fold the rice gently with a spatula to mix evenly, being careful not to mash the rice.
• Allow the rice to cool to room temperature.

3. Assembling the Sushi Rolls:

• Place a nori sheet on a bamboo sushi mat or a clean, dry surface.
• Wet your fingers with water to prevent the rice from sticking.
• Spread a thin, even layer of seasoned Minikit rice over the nori sheet, leaving a 1-inch border at the top.
• Add a strip of julienned cucumber, carrot, avocado slices, and a dollop of cream cheese in a horizontal line near the bottom edge of the rice.
• Carefully roll the sushi using the bamboo mat, applying even pressure to form a tight cylinder.
• Sprinkle the outside of the roll with sesame seeds

4. Cutting the Sushi:

• Use a sharp knife dipped in water to slice the roll into 1-inch thick pieces.
• Clean the knife after each slice to get neat cuts.

5. Serving:

• Arrange the sushi rolls on a plate.
• Serve with soy sauce, pickled ginger, and a small amount of wasabi.