Seaweed Wraps: Four Ways!

Seaweed Wraps

Yummy seaweed wraps especially if you are a sushi lover. This can be another way to enjoy those delicious flavors.
5 from 1 vote
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Servings 4 rolls


  • 4 seaweed wraps large
  • 400 g sticky rice
  • 600 ml water
  • 2 tsp sugar
  • 2 tsp salt
  • 10 tbsp rice vinegar
  • 100 g cream cheese
  • 2 tbsp Mayo wasabi
  • 8 crab sticks
  • 150 g smoked salmon
  • 1 yellow bell pepper thinly sliced
  • 2 spring onions thinly sliced
  • 1 avocado sliced
  • Chilli powder
  • Sesame seeds
  • Soya sauce


  • Put the rice & the water in a saucepan. Bring to a boil. Simmer for 10 minutes. Then turn the flame off & keep the lid on for 15 minutes.
  • In a bowl, mix the rice vinegar, sugar & salt together.
  • When the rice is done, pour the vinegar mixture with it & stir well. Let the rice cool.
  • When the rice has cooled down, begin to assemble the wraps.
  • All the wraps will have the same basic layer of seaweed wrap & then on top of it a layer of sticky rice. It's important u leave one edge of the wrap clear with no rice, so you can wrap it better.

Roll 1

  • On top of the rice in one thin row layer the cream cheese.
  • Then layer the smoke salmon on top of it.
  • Put the avocado slices & the spring onions on top.
  • Roll it tightly & try to seal the edge without rice with some drops of water.

Roll 2

  • Spread a bit of mayo wasabi.
  • Layer the yellow bell pepper & crab sticks on top in a thin row on one side of the wrap.
  • Sprinkle some sesame seeds on top & roll it tightly.
  • Seal it with some drops of water.

Roll 2

  • Spread some mayo wasabi on top of the rice.
  • Layer the smoked salmon & yellow bell pepper on one side of the wrap in a thin row.
  • Roll tightly & seal the edge that doesn't have rice on it with some drops of water.

Roll 4

  • Place some of the cream cheese, avocado, spring onions, yellow bell pepper & crab sticks on one side of the wrap in a thin row.
  • Sprinkle with some chilli powder.
  • Roll the wrap tightly & seal the edge with some drops of water.

Cut all the rolls in thick slices & serve with some soya sauce on the side.

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