Seafood Sushi Wraps

Ingredients

• 0.8 cup sushi rice medium-grain uncooked ()
• 1 cup water 
• 3 tablespoons seasoned rice vinegar 
• 3  hamburger buns whole wheat ()
• 6 tablespoons approx cream cheese spread (from 8-oz container)
• 0.5 cup carrots shredded
• 0.5 cup bell pepper red chopped
• 6 oz imitation crab refrigerated
• 3  spring onion trimmed to 8-inch length, halved lengthwise
• 2 tablespoons ginger finely chopped
• 2 tablespoons red wine vinegar 
• 2 teaspoons sugar 
• 0.3 teaspoon chili paste depending on your taste pref red
• 2 cloves garlic finely chopped
• 0.3 cup soy sauce reduced-sodium

Equipment

• bowl
• frying pan
• sauce pan
• plastic wrap

Directions

1. 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.
2. Drizzle rice vinegar over rice while lifting and fluffing rice; spread rice in chilled pan.
3. Place in freezer for 5 minutes to cool completely.
4. On work surface, place 1 roll-up with short sides at top and bottom.
5. Spread 2 tablespoons cream cheese over entire surface of roll-up.
6. 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.
7. 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).
8. Roll up, letting cream cheese seal the roll. Wrap in plastic wrap. Repeat with remaining ingredients, making 2 more rolls. Refrigerate rolls 1 hour.
9. Meanwhile, in small bowl, mix dipping sauce ingredients. To serve, trim ends of each roll; cut each roll into 8 slices.
10. Serve with dipping sauce.