Mexican Sushi Recipes

MEXICAN SUSHI

Steps:

• Mix together cream cheese and chipotle. Heat tortillas in microwave or oven to soften. Spread each tortilla with 2 Tbsp. chipotle cream cheese, 1/4 cup black beans and 2 Tbsp. salsa. Scatter one-third of the avocado and cilantro on each.
• Roll up tortillas tightly; wrap in plastic wrap and refrigerate. To serve, unwrap and trim ends; cut each roll across into 6 pieces.

TIJUANA-STYLE SUSHI ROLL

Steps:

• Combine the milk, eggs, and egg yolk in a blender and blend to combine. Add the spinach, cilantro, flour, butter, serrano chile, and 1/2 teaspoon salt, and blend until very smooth. Transfer the crêpe batter to a medium bowl. Let the batter stand for 30 minutes.
• In a clean blender, blend the mangoes with the mayonnaise, sugar, soy sauce, dry mustard, and wasabi paste until smooth. Season the mango sauce to taste with salt and black pepper.
• Heat a crêpe pan, or a nonstick skillet measuring 6 to 7 inches across the bottom, over moderate heat until it is hot. Spray the pan lightly with nonstick cooking spray, and heat it until it is hot but not smoking. Add a scant 1/4 cup of the crêpe batter to the pan. Immediately tilt and rotate the pan quickly to cover the bottom with a layer of batter. Cook the crêpe for 1 minute, or until the top appears almost dry. Loosen the edge of the crêpe with a spatula, turn the crêpe over, and cook the other side lightly. Transfer the crêpe to a plate. Make more crêpes with the remaining batter in the same manner, spraying the pan lightly with nonstick cooking spray as necessary and stacking them one on top of the other on the plate. (The crêpes can be made 3 days in advance, wrapped in plastic wrap, and chilled.)
• Mix the crabmeat, hot chile sauce, and masago in a small bowl.
• Place 1 crêpe on a work surface and spoon 2 to 3 tablespoons of the crab mixture down the center of the crêpe. Top with 2 shrimp halves and 2 or 3 avocado slices. Roll up the crêpe into a cylinder. Cut it into 4 equal pieces, as you would a sushi roll. Spread 1 tablespoon of the mango sauce on a plate. Place the sliced roll on top of the sauce. Repeat with the remaining crêpes, filling, and sauce.

MEXICAN SUSHI BITES RECIPE - (4.4/5)

Steps:

• 1.In a medium bowl, combine the cream cheese, salsa, chili powder, and salt. In a separate small bowl, lightly sprinkle the avocado with the lime juice to prevent browning. 2.Trim each tortilla to make a roughly 6-1/2-inch square. Spread 3 tablespoons of the cream cheese mixture on a tortilla. Arrange 2 rows of spinach in the center of the tortilla, then top them with a row each of red pepper, yellow pepper, and avocado. Roll the tortilla up tightly and wrap it in plastic wrap. Repeat for the remaining tortillas. Refrigerate the rolls for at least 1 hour and up to 6 hours. 3.Right before serving, slice the rolls crosswise into 1/2-inch pieces and spoon extra salsa into a bowl for dipping. Serves 10 to 12.