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Seafood Sushi Wraps

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Seafood Sushi Wraps
  • Prep 40 min
  • Total 1 hr 35 min
  • Servings 24
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Skip the seaweed! Wrap sushi ingredients in whole wheat wrappers, then dip in a spicy sauce.
Feb 6, 2012

Ingredients

  • 3/4 cup (175 mL) uncooked sushi (medium-grain) rice
  • 1 cup (250 mL) water
  • 3 tbsp (45 mL) seasoned rice vinegar
  • 3 large whole wheat flour tortillas (10-inch)
  • 6 tbsp (90 mL) garden vegetable cream cheese spread
  • 1/2 cup (125 mL) shredded carrot
  • 1/2 cup (125 mL) finely chopped rell bell pepper
  • 6 to 8 (about 1 oz/28 g each) refrigerated imitation crabmeat sticks
  • 3 green onions, trimmed to 8-inch length, halved lengthwise

  • 2 tbsp (25 mL) finely chopped gingerroot
  • 2 tbsp (25 mL) red wine vinegar
  • 2 tsp (10 mL) sugar
  • 1/4 to 1/2 tsp (1-2 mL) roasted red chili paste
  • 2 cloves garlic, finely chopped
  • 1/3 cup (85 mL) plus 2 tsp (10 mL) reduced-sodium soy sauce

Steps

  • 1
    In 1 1/2-quart nonstick saucepan, heat rice and water to boiling. Reduce heat to low; cover and cook 15 to 20 minutes or until all water is absorbed and rice is tender. Meanwhile, place 15x10-inch pan with sides in freezer to chill.
  • 2
    Drizzle rice vinegar over rice while lifting and fluffing rice; spread rice in chilled pan. Place in freezer for 5 minutes to cool completely.
  • 3
    Trim 1 1/2-inches from top and bottom of tortillas to form rectangles. On work surface, place 1 tortilla rectangle with short sides at top and bottom. Spread 2 tablespoons cream cheese over entire surface of roll-up. Spread 3/4 cup cooled rice over cream cheese, leaving 1 1/2 inches of top short edge free of rice. Starting 1 inch from bottom short edge, arrange narrow row of carrot, row of bell pepper and row of crabmeat crosswise over rice. Above crabmeat, place 2 onion halves, alternating ends so there is one green end and one white end on each side. Press all layers into rice.
  • 4
    Bring bottom edge of tortilla over fillings to top edge of rice; pull bottom edge of tortilla back toward bottom, scraping rice into roll and fillings to make a firm roll (be sure there are no air spaces). Roll up, letting cream cheese seal the roll. Wrap in plastic wrap. Repeat with remaining ingredients, making 2 more rolls. Refrigerate rolls 1 hour.
  • 5
    Meanwhile, in small bowl, mix dipping sauce ingredients. To serve, trim ends of each roll; cut each roll into 8 slices. Serve with dipping sauce.

Expert Tips

  • Tip 1
    Kitchen Tips: To prevent the cooked sushi rice from becoming sticky, lift and fluff it while adding the rice vinegar. Spreading the rice on a cold pan helps cool it quickly.

Nutrition Information

70 Calories, 1 1/2g Total Fat, 3g Protein, 11g Total Carbs, 2g Sugars

Nutrition Facts

Serving Size: 24 servings
Calories
70
Total Fat
1 1/2g
Saturated Fat
1g
Trans Fat
0g
Cholesterol
5mg
Sodium
320mg
Total Carbs
11g
Dietary Fiber
1g
Sugars
2g
Protein
3g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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