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May 25, 2010

Seafood Sushi Wraps

Wraps South Beach Living Multi Grain Wrap, 10-Count, 8-Inch Wrap (Pack of 6)

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.