Seafood Sushi Wraps

Seafood Sushi Wraps

Skip the seaweed! Wrap sushi ingredients in whole wheat wrappers, then dip in a spicy sauce.

Prep Time

40

Minutes

Total Time

1:35

Hr:Mins

Makes

24

servings

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
  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.
Makes 24 servings (1 slice and 1 teaspoon sauce each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.
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 Information:

1 Serving (1 Serving)
  • Calories 70
    • (Calories from Fat 15),
  • Total Fat 1 1/2g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 5mg;
  • Sodium 320mg;
  • Total Carbohydrate 11g
    • (Dietary Fiber 1g,
    • Sugars 2g),
  • Protein 3g;
Percent Daily Value*:
    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 Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.