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.

TORTILLA SUSHI ROLLS

Steps:

• Cut tortillas to form a 6-inch square and warm in microwave until just softened. Spread whipped cream cheese in a thin layer over the entire tortilla. Spoon cooked rice over half of the tortilla and place crab meat, avocado, green onion, green pepper, cilantro and lemon juice and spoon this mixture lenghtwise over the rice. Roll up tightly, jelly roll style. Refrigerate for at least 30 minutes. Cut into 1-inch pieces and lay them flat on a 13"x9" pan. Store in refrigerator until serving time. Drizzle with sour cream mixed with Tabasco sauce and serve.

SMOKED SALMON SUSHI ROLL

Steps:

• Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.
• Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool.
• Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon to the rice. Position them about 1 inch away from the bottom edge of the seaweed.
• Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls.