Seafood Sushi Wraps

(1)
  1 reviews
  • 40 min prep time
  • 1 hr 35 min total time
  • 15 ingredients
  • 24 servings

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. 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. 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. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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