Seafood Sushi Wraps

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

  • prep time 40 min
  • total time 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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    70
    (
    Calories from Fat
    15),
    % Daily Value
    Total Fat
    1 1/2g
    1 1/2%
    (Saturated Fat
    1g,
    1%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    5mg
    5%;
    Sodium
    320mg
    320%;
    Total Carbohydrate
    11g
    11%
    (Dietary Fiber
    1g
    1%
      Sugars
    2g
    2%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    4%;
    Calcium
    0%;
    Iron
    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 Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
    © 2013 ®/TM General Mills All Rights Reserved