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Seafood Sushi Wraps

Seafood Sushi Wraps
  • Prep 40 min
  • Total 1 hr 35 min
  • Ingredients 15
  • Servings 24

Ingredients

Wraps

  • 3/4 cup uncooked sushi (medium-grain) rice
  • 1 cup water
  • 3 tablespoons seasoned rice vinegar
  • 3 whole wheat roll-ups (9 1/2x8 inch; from 8-oz package)
  • 6 tablespoons garden vegetable cream cheese spread (from 8-oz container)
  • 1/2 cup shredded carrot
  • 1/2 cup chopped red bell pepper
  • 6 to 8 (about 1 oz each) refrigerated imitation crabmeat sticks
  • 3 green onions, trimmed to 8-inch length, halved lengthwise

Dipping Sauce

  • 2 tablespoons finely chopped gingerroot
  • 2 tablespoons red wine vinegar
  • 2 teaspoons sugar
  • 1/4 to 1/2 teaspoon roasted red chili paste
  • 2 cloves garlic, finely chopped
  • 1/3 cup plus 2 teaspoons reduced-sodium soy sauce

Directions

  • 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
    On work surface, place 1 roll-up 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 roll-up over fillings to top edge of rice; pull bottom edge of roll-up 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.

  • 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.
  • Look for whole wheat roll-ups in the deli section of the grocery store rather than with the flour tortillas. They are specifically designed for sandwiches and are softer and more flexible than tortillas. However, large spinach or other flavored flour tortillas can be substituted for the roll-ups. Trim 1 1/2 inches from top and bottom edges to form a rectangle.

Nutrition Facts

Serving Size: 1 Serving
Calories
70
Calories from Fat
15
Total Fat
1 1/2g
3%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
320mg
13%
Potassium
80mg
2%
Total Carbohydrate
11g
4%
Dietary Fiber
1g
5%
Sugars
2g
Protein
3g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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