California Sushi Wraps

• 1 cup dry white rice or 1 cup brown rice
• 14 cup rice seasoning (Nori Komi Furikake)
• 14 cup green onion (diced)
• 2 tablespoons rice vinegar
• 4 large flour tortillas (white)
• 4 nori (Nori toasted seaweed sheets, for sushi)
• 1 cup carrot (shredded, more or less)
• 1 cup zucchini (2-inch shoots, more or less)
• 1 cup imitation crabmeat or 1 cup albacore tuna

1. Cook rice according to package directions.
2. (Cooking time varies.
3. Add Salt and Butter if desired while preparing rice to taste.
4. ).
5. Once rice is cooked, set aside and allow to cool to room temperature.
6. Add rice seasoning, green onions and rice vinegar to cooled rice and mix well.
7. Continue to cool.
8. Chop Zucchini into 2" shoots.
9. Shred carrots and pull apart the layers to the imitation crab meat or crumble albacore tuna into small chunks.
10. Set aside.
11. Prepare the sushi wraps.
12. Heat a tortilla one at a time in the microwave for 10 seconds.
13. Pull out of microwave and place a seaweed sheet on top of tortilla.
14. Add a little over a 1/2 cup rice mixture on top of seaweed sheet and cover the Nori seaweed sheet in a layer.
15. Place a layer of shredded carrots over the rice layer.
16. On one edge of the wrap lay shoots of zunnhini and meat then from that end start to roll and fold in the edges of the wrap until fully completely wrapped.
17. Roll folded wraps in tinfoil and cut down the center at an angle.
18. Great with soy sauce and/or wasabi.
19. Great for Picnic shindigs.
20. Enjoy!

white rice, rice seasoning, green onion, rice vinegar, flour tortillas, carrot, zucchini, imitation crabmeat

Taken from www.food.com/recipe/california-sushi-wraps-506253 (may not work)