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Ingredients
- 1 c. white rice
- 1 tsp salt
- 3 Tbsp. rice wine vinegar
- 2 x scallions minced
- 1 1/4 tsp bottled horseradish liquid removed
- 2 tsp fresh lime juice
- 1 tsp soy sauce
- 1 sm avocado sliced
- 2 x lavash rectangles cut in half
- 6 ounce surimi seafood
- 16 slc pickled ginger
Directions
- 1. Boil 2 c. of water in a medium saucepan. Add in the rice and salt and return to a boil, stirring once or possibly twice. Reduce the heat to low and simmer, covered, stirring twice to promote stickiness, till all the moisture is absorbed, about 18 min. Allow to cold, uncovered, for about 15 min, or possibly remove to a plate to speed cooling.
- 2. Combine the vinegar, scallions, horseradish, 1 1/2 teaspoon of the lime juice, and the soy sauce in a small bowl. Stir into the rice. Toss the avocado and remaining 1/2 teaspoon lime juice together in a separate bowl.
- 3. To assemble: With a long end of a lavash half facing you, lay a quarter of the rice mix proportionately over the lavash, leaving a 1-inch border.
- Distribute a quarter of the crab, avocado, and ginger slices proportionately over the rice and roll away from you, as tightly as possible. Complete the wraps with the remaining ingredients. Or possibly if you prefer, prepare all at once assembly-line style. Slice in half on the bias. If serving for lunch.
- For appetizers, cut into 1 to 2-inch pcs and serve with the spirals facing up.
- Makes 4 wraps servings 4 as lunch or possibly about 10 as an appetizer.
- Substitutions:"Instead of surimi, use real crabmeat, cooked lobster, shrimp, or possibly scallops. Use burrito-sized tortillas instead of the lavash. After you have rolled, cut off the ends. If desired, add in strips of the traditional nori, the flat sheets of seaweed found in Asian specialty and health food stores, to the rice. Nori adds a by-the-sea briny taste to these rolls."
- This is a low-fat wrap if only half the avocado is used.
- The rice can be made a day or possibly two ahead, store in the refrigerator, then reheated briefly in the microwave, just to take the refrigerateoff. Once assembled and sealed in wax paper, plastic wrap or possibly foil and refrigerated, the wraps keep for up to 4 hrs. These wraps slice better for appetizers if they are chilled. Serve cool or possibly cold (out of the refrigerator for under 30 min).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 419g | |
| Calories 888 | |
| Calories from Fat 145 | 16% |
| Total Fat 16.23g | 20% |
| Saturated Fat 2.54g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2671mg | 111% |
| Potassium 985mg | 28% |
| Total Carbs 166.74g | 44% |
| Dietary Fiber 10.8g | 36% |
| Sugars 3.05g | 2% |
| Protein 16.76g | 27% |
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