Sushi Wrap, Creamy, Spicy, and Fresh All in One Bite (Print Version)
A folded sushi wrap layered with nori, rice paper, seasoned rice, spicy crab, avocado, cucumber, and furikake.
# Ingredients:
For the rice and wrappers
01 -
2 cups (360 g) cooked short-grain sushi rice, cooled
02 -
1 tablespoon seasoned rice vinegar
03 -
4 full-size nori sheets
04 -
4 round rice paper wrappers, 8 to 9 inches wide
05 -
2 tablespoons furikake seasoning
For the spicy crab filling
06 -
8 oz (225 g) imitation crab sticks or flakes, shredded
07 -
3 tablespoons mayonnaise, preferably Japanese-style mayo
08 -
1 to 2 tablespoons sriracha, to taste
For filling and serving
09 -
1 ripe avocado, thinly sliced
10 -
1/2 English cucumber, cut into thin sticks
11 -
Soy sauce, spicy mayo, or eel sauce, for serving
12 -
Pickled ginger, optional
# Instructions:
01 -
Stir the seasoned rice vinegar into the cooked sushi rice. Let the rice cool until it is no longer steaming before assembling the wraps.
02 -
Shred the imitation crab with your fingers or two forks. Mix it with mayonnaise and sriracha until lightly coated and creamy.
03 -
Place one nori sheet on a cutting board. Briefly wet one rice paper wrapper and lay it directly over the nori, smoothing it gently.
04 -
Use kitchen scissors to cut from the center of the stacked wrappers straight down to the bottom edge. This creates four folding sections.
05 -
Spread a thin layer of rice on one quarter and sprinkle with furikake. Add avocado to the next quarter, spicy crab to the next, and cucumber to the last quarter.
06 -
Starting at one side of the slit, fold one filled quarter over the next. Keep folding over each section until you have a compact layered wrap.
07 -
Press lightly to set the shape. Slice in half with a damp sharp knife and serve right away with soy sauce, spicy mayo, eel sauce, or pickled ginger.
# Notes:
01 -
Best eaten immediately after folding.
02 -
Keep imitation crab refrigerated until assembly.
03 -
Use cooled rice so the nori does not steam and wilt.