California Sushi Wrap
- Number of Servings: 4
Ingredients
2 cups cooked sushi rice 1/2 teaspoon salt 2 tablespoons rice vinegar 1/4 cup chopped green onion 4 (10-inch) flour tortillas 4 sheets nori, or 2 cups spinach leaves 1/2 cup grated carrot 1 cucumber, peeled, seeded, and cut lengthwise into 4 spears (we used the European variety) 1 (8-ounce) package imitation crabmeat Soy sauce packets
In a small bowl, mix the rice with the salt, vinegar, and green onion.
For each wrap, heat a tortilla in the microwave for 10 seconds. For an authentic sushi taste, place a sheet of nori on the tortilla (or use 1/2 cup of spinach if your family's not game for the nori). Spread about 1/2 cup of the rice mixture on top of the nori, then add a layer of grated carrot. Next, place a cucumber spear and a quarter of the crabmeat near one side of the nori. From that side, roll up the wrap and tuck in the ends.
Tightly cover each sandwich in plastic wrap and refrigerate for up to 24 hours. Cut in half and serve with soy sauce for dipping. Makes 4 wraps.
Number of Servings: 4
Recipe submitted by SparkPeople user THERESEADDY.
For each wrap, heat a tortilla in the microwave for 10 seconds. For an authentic sushi taste, place a sheet of nori on the tortilla (or use 1/2 cup of spinach if your family's not game for the nori). Spread about 1/2 cup of the rice mixture on top of the nori, then add a layer of grated carrot. Next, place a cucumber spear and a quarter of the crabmeat near one side of the nori. From that side, roll up the wrap and tuck in the ends.
Tightly cover each sandwich in plastic wrap and refrigerate for up to 24 hours. Cut in half and serve with soy sauce for dipping. Makes 4 wraps.
Number of Servings: 4
Recipe submitted by SparkPeople user THERESEADDY.
Nutritional Info Amount Per Serving
- Calories: 401.9
- Total Fat: 6.0 g
- Cholesterol: 11.3 mg
- Sodium: 843.1 mg
- Total Carbs: 71.3 g
- Dietary Fiber: 3.4 g
- Protein: 15.4 g