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Sushi-Style Roll-Ups recipe

These fun-to-make, tasty ‘sushi-style’rolls are made with flour tortillas.

Recipe: Sushi-Style Roll-Ups

2 cups warm cooked medium-grain whiterice
2 tablespoons seasoned rice vinegar
1 (3-ounce) package cream cheese, softened
1 teaspoon whipped horseradish
3 (12-inch) flour tortillas
1 cucumber
1 roasted red bell pepper*

  • In medium bowl, combine cooked rice andvinegar, mix well. Cover, refrigerate 30 minutes or until cold.
  • In small bowl, combine cream cheese andhorseradish, mix well.
  • Place each tortilla on 12-inch squareof plastic wrap. Spread about 2 tablespoons cream cheese mixtureover each tortilla, spreading to edges.
  • Spoon about 1/3 cup cold rice mixtureacross center of each tortilla, press firmly into strip about2-inches wide.
  • Quarter cucumber lengthwise. Reserve 3sections for another use. Remove seeds from cucumber quarter,cut into 3 thin lengthwise strips. Press 1 strip into centerof each rice strip.
  • Cut roasted pepper into thin strips. Placenext to cucumber to form long red stripe.
  • On each tortilla, mound another 1/3 cuprice mixture over cucumber and roasted pepper. With wet hands,form rice into firm rolls, completely covering cucumber and roastedpepper.
  • Beginning at bottom edge, roll each tortillafirmly around rice. Wrap each roll securely in plastic wrap.Refrigerate 4 hours or until well chilled.
  • To serve, trim uneven ends, cut each rollinto eight 3/4-inch-thick slices.

    Makes 24 appetizers.

    *Cut pepper in half and arrange halves,skin sides-up on baking sheet. Bake at 400°F (205°C)until skin turns black, about 25 minutes. Place peppers in coldwater for several minutes; drain. Peel skin from peppers anddiscard (Or use canned roasted bell peppers).

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