Prep Tip:
Use scissors to snip nori into strips. Store extra nori at room temperature in a zip-lock bag.
Easy-roll sushi wraps
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PREP TIME
20 min
Makes
4 Servings
* PLUS Cooking time: 20 minutes
Ryan Szulc
Ingredients
- 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
Instructions
- 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.
FILED UNDER: Dinner Healthy Recipes Japanese seafood stovetop vegetables world cuisine
