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Seafood Sushi Wraps

Betty Crocker Kitchens
Updated Dec 17, 2009
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Skip the seaweed! Wrap sushi ingredients in whole wheat wrappers, then dip in a spicy sauce.

Seafood Sushi Wraps

  • Prep Time 40 min
  • Total 1 hr 35 min
  • Servings 24
  • Ingredients 15
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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

70 Calories
1 1/2g Total Fat
3g Protein
11g Total Carbohydrate
2g Sugars

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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