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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