Easy-roll sushi wraps

This article has not been rated yet.


20 min


4 Servings

* PLUS Cooking time: 20 minutes
Easy-roll sushi wraps

Ryan Szulc


  • 1 cup short-grain rice
  • 2 tbsp rice vinegar
  • 1 tsp granulated sugar
  • 2 tsp dark sesame oil
  • 2 sheets nori , snipped into small strips
  • 4 large flour tortillas
  • 1 ripe avocado , sliced
  • 2-Jan small English cucumber , sliced into thick strips
  • 227-g pkg imitation king crab legs , about 8 legs
  • soy sauce , optional
  • wasabi paste , optional


  • Stir rice with 2 cups water in a medium saucepan. Bring to a boil, then reduce heat to low. Simmer, covered, until liquid is absorbed, about 20 min. Spread hot rice evenly on a baking sheet and place in freezer for 5 min to cool. Remove from freezer and turn into a large bowl. Drizzle with vinegar, sugar and sesame oil. Stir in nori until evenly distributed. Divide into 4 portions.
  • Lay a tortilla on a cutting board. Using wet fingers, spread 1 portion of rice mixture over tortilla. Place a quarter of the avocado and cucumber slices and 2 pieces of crab on top of rice in a row about 1 in. from the bottom. Tightly roll tortilla toward the centre to enclose filling. Cut into rolls. Repeat with remaining tortillas. Serve with soy, wasabi and seaweed salad.

Nutrition (per serving)

  • Calories
  • 585,
  • Protein
  • 18 g,
  • Carbohydrates
  • 93 g,
  • Fat
  • 16 g,
  • Fibre
  • 7 g,
  • Sodium
  • 961 mg.

Prep Tip:

Use scissors to snip nori into strips. Store extra nori at room temperature in a zip-lock bag.