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Seafood Sushi Wraps
Seafood Sushi Wraps
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Prep Time:
40 minutes
Total Time:
1 hour 35 minutes
Upgrade your sushi: use whole wheat wrappers and dip in zesty sauce.
Ingredients:
  • 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
  • 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
Instructions:
  • Heat rice and water in a nonstick saucepan until boiling. Simmer covered on low heat for 15 to 20 minutes until the water is absorbed and the rice is tender. While the rice cooks, chill a 15x10-inch pan with sides in the freezer.
  • Gently drizzle rice vinegar over the fluffy rice, then spread it evenly in a chilled pan. Chill in the freezer for 5 minutes until completely cooled.
  • Lay the roll-up on a flat surface with the short sides positioned at the top and bottom. Evenly spread the cream cheese over the entire surface of the roll-up. Next, spread the cooled rice over the cream cheese, leaving a 1 1/2-inch strip at the top edge free of rice. Arrange a row of carrots, a row of bell peppers, and a row of crabmeat one inch from the bottom edge. Place the onion halves above the crabmeat, alternating green and white ends on each side. Gently press down to secure all the layers into the rice.
  • Wrap the bottom edge of the roll-up over the fillings to the top edge of the rice, then pull it back towards the bottom to create a firm roll, ensuring no air spaces. Roll up, letting the cream cheese seal it. Wrap in plastic wrap. Repeat with the remaining ingredients to make 2 more rolls. Refrigerate for 1 hour.
  • In a small bowl, combine ingredients for the dipping sauce. Trim ends of each roll and cut into 8 slices. Serve with the prepared dipping sauce.

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