Instructions

1. Take the block of cream cheese out of the refrigerator and remove the foil wrapper. Work quickly so you cut the cream cheese before it softens and loses its shape.

2. Set the block of cream cheese on the cutting board so it stands on one of the longer edges. It should look like a closed book with its spine on the cutting board.

3. Run the knife under cold water briefly and hold it over the sink until the largest drops of water have fallen off. A wet knife is less likely to stick to the cream cheese than a dry one.

4. Slice the cream cheese from the top down into three sections of equal width. Returning to the book image, this would be like slicing between the pages of the book, down toward the spine.

5. Set the cream cheese sections flat on the cutting board separately from one another. Do not stack them, or they will stick together.

6. Run the knife under cold water briefly again.

7. Cut each section into long strips, each measuring about 1/2 inch wide. After you cut each strip, move it away from the others so it will not stick to them. If the knife starts sticking to the strips, run it under cold water between cuts. If needed, you also can wipe off the cream cheese residue with a damp cloth.

8. Cover the cream cheese strips with plastic wrap and refrigerate them if you are not planning to make the sushi immediately.