Tortilla Sushi Rolls Recipes

SUSHI-STYLE ROLL-UPS

Steps:

• In medium bowl, combine cooked rice and vinegar, mix well.
• Cover, refrigerate 30 minutes or until cold.
• In small bowl, combine cream cheese and wasabi paste, mix well.
• Place each tortilla on 12-inch square of plastic wrap.
• Spread about 2 tablespoons cream cheese mixture over each tortilla, spreading to edges.
• Spoon about 1/3 cup cold rice mixture across center of each tortilla, press firmly into strip about 2-inches wide.
• Quarter cucumber lengthwise.
• Reserve 3 sections for another use.
• Remove seeds from cucumber quarter, cut into 3 thin lengthwise strips.
• Press 1 strip into center of each rice strip.
• Cut pepper into thin strips.
• Place next to cucumber to form long red stripe.
• On each tortilla, mound another 1/3 cup rice mixture over cucumber and pepper.
• With wet hands, form rice into firm rolls, completely covering cucumber and pepper.
• Beginning at bottom edge, roll each tortilla firmly around rice.
• Wrap each roll securely in plastic wrap.
• Refrigerate 4 hours or until well chilled.
• To serve, trim uneven ends, cut each roll into eight 3/4-inch-thick slices.

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.