Easy-roll sushi wraps
0
- Prep Time20 min
- Total Time20 min
- Makes4 Servings
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 18g, Carbohydrates 93g, Fat 16g, Fibre 7g, Sodium 961mg.
Prep Tip:
Use scissors to snip nori into strips. Store extra nori at room temperature in a zip-lock bag.
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