Seafood Sushi Wraps

I'm always excited to share recipes with you, but sometimes I get really excited.  Once in a while a recipe comes along that I just can't wait to post.  Like this one.

As you probably know, the Oscars air next Sunday, February 26.  Every year I host a small Oscar party.  I usually make a bunch of appetizers and munchies to enjoy while rooting for our favourite movies, actors, and actresses.  While searching the Internet for some inspiration, I came across these intriguing little Seafood Sushi Wraps.  Instead of wrapping the sushi in seaweed, it's wrapped in whole-wheat tortillas. Hmmmm.......interesting! Since this is a house of (mostly) sushi lovers, I decided I had to try them.  I wanted to try them out this past weekend and if they were a hit, I would make them again next weekend.  Well, they were such a hit, that even though I made a batch last night (which were literally devoured in minutes), I'm making another batch tonight and honestly, I can't wait!!

At first glance, they seemed a bit more involved than they actually were.  It really took no time at all to make them once the rice was cooked and cooled.  You trim a whole-wheat wrap into a rectangle.  Spread with garden vegetable cream cheese and then cover with the sushi rice (medium-grain rice - I used President's Choice).  After that, you make a row of carrots, red pepper, pollock (imitation crab) and green onions.  Fold up the tortilla and pull it back down, while pushing the rice into a roll.  Roll it tightly and wrap in saran wrap for at least an hour.  When you're ready to serve, trim off the ends and slice, then serve with a delicious sauce of fresh garlic, ginger, soy sauce, and chili paste. 

I honestly didn't know quite what to expect but we were all seriously wowed.  These are SO GOOD!!!  The recipe makes 24 and as I mentioned, they were all gone in the blink of an eye.  With the sticky rice, veggies, pollock, and dipping sauce, these really do taste very much like sushi.  My husband, who is the only one in the family who's not a sushi lover, actually said he preferred these over the real thing. 

Enjoy!

Seafood Sushi Wraps
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3/4 cup uncooked sushi (medium-grain) rice
1 cup water
3 tablespoons seasoned rice vinegar
3 large whole wheat flour tortillas (10-inch)
6 tablespoons garden vegetable cream cheese spread
1/2 cup shredded carrot (I finely chopped my carrot instead of shredding)
1/2 cup  finely chopped red bell pepper
6 to 8 (about 1 oz/28 g each) refrigerated imitation crabmeat sticks
3 green onions, trimmed to 8-inch length, halved lengthwise

Dipping Sauce

2 tablespoons finely chopped ginger root
2 tablespoons red wine vinegar
2 teaspoons sugar
1/4 to 1/2 teaspoons roasted red chili paste*
2 cloves garlic, finely chopped
1/3 cup 2 teaspoons reduced-sodium soy sauce

*I happened to have some chili-garlic sauce in my fridge so used that instead.

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. (I needed to add a bit more water).  Meanwhile, place 15x10-inch pan with sides in freezer to chill.

Drizzle rice vinegar over rice while lifting and fluffing rice; spread rice in chilled pan. Place in freezer for 5 minutes to cool completely.

Trim 1 1/2-inches from top and bottom of tortillas to form rectangles. On work surface, place 1 tortilla rectangle 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.

Bring bottom edge of tortilla over fillings to top edge of rice; pull bottom edge of tortilla 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.

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.

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.

Makes 24 sushi wraps.

Source:  Life Made Delicious


Per Serving: (1 Sushi Wrap)

Calories 70
Total Fat 1 1/2 g
Saturated Fat 1 g
Trans Fat 0 g            
Cholesterol 5 mg
Sodium 320 mg
Total Carbohydrate 11 g
Dietary Fiber 1 g
Sugars 2 g
Protein 3 g

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