Seafood Sushi Wraps

Name: Seafood Sushi Wraps
Prep time: 40 min
Total time: 1 h 35 min
Yield: 24
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

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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.

Created Feb 6, 2012

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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.