TO PREPARE RICE: 

Wash and soak uncooked rice in water for 30 minutes to 1 hour. 

Drain water and add 1¼ cups of water to 1 cup soaked rice. 

Cook rice on high heat for 1 minute. 

Lower heat to a low setting, then cook for 13–14 minutes. 

Turn heat back to high for 1 minute, then remove from heat. 

Let stand for 8 minutes, covered. 

(Or, if using a rice cooker, follow cooker directions.) 

After cooking rice, pour into a large mixing bowl. Pour the seasoned rice vinegar over the rice a little at a time and, with the paddle, mix in the vinegar swiftly but gently. Fanning the rice at the same time will give the rice better flavor. 

Rice needs to cool to room temperature before rolling into sushi.

TO PREPARE SUSHI ROLL: 

Cover the nori sheet fully with sushi rice. Use a spoon to spread your choice of chopped parsley or sesame seed evenly but sparsely over the rice. You may use both if you like. 

Turn nori sheet over so that the rice and parsley and/or sesame seed and place on bamboo sushi mat. 

Place fillings of cucumber, green onion, cream cheese and shrimp in a line on the lower ⅓ of the rice. 

Using the bamboo mat, form the roll, ending with the seam side down. 

Press firmly on the mat. 

Place plastic wrap over the roll; slice into 8 pieces. 

Remove wrap and arrange on plate and garnish with sweet chili sauce. 

SWEET CHILI MAYONNAISE:

Combine Sweet Chili Sauce, mayonnaise and sriracha sauce in a bowl and mix well. Keep in refrigerator until ready to use.