Mexican Sushi Bites 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.

CRISPY RICE SUSHI BITES (COPYCAT NOBU RECIPE)

Steps:

• Tightly pack the sushi rice into a square 8x8-inch cake pan lined with plastic wrap. Chill for 2 to 3 hours in the refrigerator or 30 minutes in the freezer.
• Heat 1/2 cup oil in a large skillet over medium heat. Cut the rice into thick, rectangular shapes, about 2 to 3 inches in length and 1 inch in width. Carefully move the pieces to the hot oil and fry until they reach a deep golden brown color, 2 to 3 minutes on each side. Drain on paper towels.
• Combine diced tuna with mayonnaise, Sriracha, soy sauce, sesame oil, and lime juice in a medium bowl until thoroughly mixed.
• To assemble, place fried sushi rice on a serving platter. Top with 1 to 2 tablespoons of the spicy tuna mixture. Layer a few slices of avocado on top of each piece. Garnish with a thin drizzle of Sriracha, a jalapeño slice, and a sprinkle of sesame seeds.

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.

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.

AHI SUSHI CUPS

Steps:

• Combine rice and water in a medium saucepan over medium-high heat; bring to a boil. Reduce heat to low, cover, and cook until liquid is absorbed, about 20 minutes (do not uncover while cooking.) Remove pan from heat and let stand, covered, for 10 minutes.
• While rice stands, combine 2 tablespoons vinegar and sugar in a small microwave-safe bowl; microwave on high until boiling, 30 to 45 seconds. Stir mixture with a whisk until sugar dissolves. Add cream cheese and 1/2 teaspoon salt to bowl, stirring with a whisk to combine. Gently fold vinegar mixture into rice using a rubber spatula; let stand for 5 minutes.
• Generously coat 12 muffin cups with cooking spray. Lightly coat each of 12 (5-inch square) parchment paper pieces with cooking spray; press paper squares into muffin cups to form a liner. Using moistened hands, press rice mixture evenly along bottom and sides of muffin cups (about 2 1/2 tablespoons rice per cup). Refrigerate for 30 to 40 minutes.
• Combine remaining 2 teaspoons vinegar, remaining 1/2 teaspoon salt, soy sauce, sesame oil, and red pepper in a medium bowl, stirring with a whisk. Add tuna, cucumber, green onions, and avocado to bowl. Toss gently to combine.
• Divide tuna mixture evenly among rice cups; sprinkle evenly with sesame seeds. Gently remove cups from pan by lifting parchment paper edges.