Best 3 Seafood Sushi Wraps Recipes
Sushi, a beloved Japanese dish, has captivated taste buds worldwide with its harmonious blend of vinegared rice, fresh seafood, and delectable fillings. Our culinary journey takes us to the realm of seafood sushi wraps, an innovative twist on traditional sushi that offers a delectable fusion of flavors and textures. In this comprehensive guide, we present a symphony of seafood sushi wrap recipes, each offering a unique flavor profile that will tantalize your palate. From the classic California roll, a harmonious blend of crab, avocado, and cucumber, to the adventurous spicy tuna roll, ignited with the heat of Sriracha and the umami of sesame seeds, these recipes cater to a wide range of preferences. Dive into the depths of seafood diversity with the shrimp tempura roll, where crispy shrimp tempura takes center stage, or embark on a culinary adventure with the salmon avocado roll, a symphony of rich salmon and creamy avocado. Whether you seek the delicate flavors of the cucumber avocado roll or the satisfying crunch of the kani avocado roll, these recipes provide a culinary canvas to satisfy your sushi cravings. So, prepare your ingredients, sharpen your knives, and embark on a delicious journey into the art of seafood sushi wraps.
Check out the recipes below so you can choose the best recipe for yourself!
SEAFOOD SUSHI WRAPS
Skip the seaweed! Wrap sushi ingredients in whole wheat wrappers, then dip in a spicy sauce.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 1h35m
Yield 24
Number Of Ingredients 15
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.
Nutrition Facts : Calories 70, Carbohydrate 11 g, Cholesterol 5 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 2 g, TransFat 0 g
SEAFOOD SUSHI WRAPS
Skip the seaweed! Wrap sushi ingredients in whole wheat wrappers, then dip in a spicy sauce.
Categories Appetizer
Time 1h35m
Yield 24
Number Of Ingredients 15
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.
Nutrition Facts : Calories 70, Carbohydrate 11 g, Cholesterol 5 mg, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 24 servings, Sodium 320 mg, Sugar 2 g, TransFat 0 g
SHRIMP SUSHI ROLLS
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 rolls
Number Of Ingredients 10
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.
Tips for Making Perfect Seafood Sushi Wraps:
- Start with the freshest seafood you can find. This will ensure that your wraps are delicious and safe to eat.
- Use high-quality sushi rice. This will help your wraps hold together and give them a slightly sweet flavor.
- Be careful not to overcook the rice. It should be slightly firm, but still sticky.
- Use a sharp knife to slice the seafood and vegetables. This will help you get clean, even cuts.
- Don't be afraid to experiment with different fillings. You can use any type of seafood, vegetable, or fruit that you like.
- Serve the sushi wraps immediately, or store them in the refrigerator for up to 2 hours.
Conclusion:
Seafood sushi wraps are a healthy and delicious meal that can be enjoyed by people of all ages. They are perfect for a quick lunch or dinner, and they can also be served as an appetizer or snack. With a little practice, you can easily make sushi wraps at home. So next time you're looking for a tasty and healthy meal, give these seafood sushi wraps a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
