Southern Sushi Roll

Directions

For the rice:

1. In a saucepan, bring 1 1/2 cup water and the ranch salad dressing and seasoning mix to a boil.
2. Add the rice, cover and steam until rice is tender. (about 10 minutes)
3. Cool and add the cream cheese, mixing well.
4. Refrigerate until cold and solid.

To prepare vegetables:

1. Cut carrot into about 6 inch sticks, the sweet pepper into slices and cut the onion slice in half.
2. Bring 1 cup of water and chicken bouillon to simmer.
3. Add all vegetables and blanch about 2 minutes (until just tender, but still whole).
4. Remove cabbage leaves, pat dry and let them come to room temperature.

To make the sushi:

1. Lay 2 cabbage leaves flat on work surface.
2. Spread about ½ cup rice mixture evenly on cabbage. (mixture will be sticky)
3. Lay 1-2 asparagus spears, 1-2 carrot sticks, 1-2 slices of yellow pepper and 1-2 half rings of onion lengthwise across the spinach leaves.
4. Roll cabbage leaves tightly around vegetables.
5. Cut each roll into 4-6 slices.