Seafood Sushi Wraps Recipes

SEAFOOD SUSHI WRAPS

Steps:

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

SEAFOOD SUSHI WRAPS

Steps:

• 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.
• 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.

ASIAN WRAPS

Steps:

• Place chicken in a 3-qt. slow cooker. In a small bowl, whisk soy sauce, ketchup, honey, ginger and oil; stir in onion. Pour over chicken. Cook, covered, on low 3-4 hours or until chicken is tender. Remove chicken; shred with 2 forks and refrigerate until assembly., Meanwhile, in a small bowl, mix cornstarch and water until smooth; gradually stir into honey mixture. Cook, covered, on high until sauce is thickened, 20-30 minutes. Toss chicken with 3/4 cup sauce; reserve remaining sauce for serving., Fill a large shallow dish partway with water. Dip a rice paper wrapper into water just until pliable, about 45 seconds (do not soften completely); allow excess water to drip off., Place wrapper on a flat surface. Layer 1/4 cup coleslaw, 1/3 cup chicken mixture and 1 tablespoon noodles across bottom third of wrapper. Fold in both sides of wrapper; fold bottom over filling, then roll up tightly. Place on a serving plate, seam side down. Repeat with remaining ingredients. Serve with reserved sauce.

SEAFOOD SANDWICH

Steps:

• In a medium bowl, flake the crabmeat, and mix in mayonnaise, onion, lemon juice and Old Bay seasoning. Cover and refrigerate for 30 minutes to allow the flavors to mingle.
• Spread butter on the inside of the hot dog buns, and toast under the broiler. Fill buns with the crab salad, and serve.

SHRIMP SUSHI ROLLS

Steps:

• For the rice:
• Mix together vinegar, sugar, and salt.
• Rinse the rice with cool water in a colander; drain. Put the rice and water in a medium saucepan with a tight-fitting lid. Bring to a boil over high heat, reduce heat to very low and simmer, tightly covered, (For a good seal, wrap the pan's lid tightly with a small kitchen towel and cover the saucepan. Make sure the towel's edges are folded up well away from the heat.) Cook until all the water is absorbed, about 15 minutes. Remove the rice from the heat (don't uncover), and set aside for 10 minutes.
• Fluff the rice with a fork and transfer to a large bowl. Add the vinegar mixture and toss with a wooden spoon. Spread the rice out on a parchment paper-lined baking sheet. Fan the rice continuously with a fan or magazine until cooled. Cover the rice with a damp towel.
• To assemble rolls:
• Place the sushi mat with the slats running crosswise directly in front of you on a clean work space. Lay a sheet of nori shiny-side down and lined up with the closest edge of the mat. Light moisten fingers with water, and evenly press about 1/4 of the rice onto the nori, with 1 1/2-inches uncovered at the far edge. Line up the fillings about an inch from the closest near edge, evenly across the rice. Leave 1 inch of rice uncovered at the far edge.
• Beginning with the near edge of the mat, tightly roll up the nori, rice, and fillings into a cylinder. Firmly tug on the rounded mat over the roll as you pull on the far edge of the mat to tighten the roll. Open the mat, dab unsealed edge of nori with a bit of water and roll the sushi forward to seal. Transfer the sushi to a plate and cover with damp paper towels. Repeat with remaining rice and fillings.
• Cut each sushi roll, crosswise, into 8 pieces with a sharp wet knife.
• Serve with bowl of soy sauce for dipping.

SALMON SUSHI WRAP

Steps:

• In a medium bowl, season salmon with a mixture of lemon juice, ginger, soy sauce and sugar. Combine salmon mixture with rice, water chestnuts, green onion and sesame seeds; toss gently with fork to mix.
• Warm the tortillas.** Arrange a layer of spinach leaves on the bottom half of each tortilla, leaving room on the edges. Spread equal portions of the salmon-rice mixture over spinach then top with another layer of spinach leaves. Fold the side and bottom edges of each tortilla toward the middle over the filling, then roll so the tortilla covers the filling.
• * Tips: For a typical sushi flavor, use nori strips in place of spinach. Nori are sheets of dried seaweed, found in many Asian stores. Serve with wasabi, if desired.
• ** To make them more pliable before wrapping, warm tortillas:.
• • Microwave oven: 10 to 15 seconds on high heat.
• • Oven: 3 to 5 minutes at 350ºF in aluminum foil.
• • Stovetop: 15 seconds per side over medium-high heat in a large non-stick skillet.
• Servings: 4.
• Nutritional Information Per Serving:
• Calories 560; Total fat 18g; Saturated fat 4g; Cholesterol 55mg; Sodium 890mg; Carbohydrate 74g; Fiber 8g; Protein 28g.

EROS' SUSHI WRAP

Steps:

• I spread half of the cream cheese onto each tortilla, cut up (roughly) the ham, and put one slice on each wrap. pepperoni slices over the ham, a bunch of greens, rolled up the tortilla.
• Sliced the wraps, like pinwheels, and you have you Sushi Wrap.