Best 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.

CALIFORNIA SUSHI ROLLS

Steps:

• In a large saucepan, combine rice and water; let stand for 30 minutes. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes or until water is absorbed and rice is tender. Remove from the heat. Let stand, covered, for 10 minutes., Meanwhile, in small bowl, combine the vinegar, sugar and salt, stirring until sugar is dissolved., Transfer rice to a large shallow bowl; drizzle with vinegar mixture. With a wooden paddle or spoon, stir rice with a slicing motion to cool slightly. Cover with a damp cloth to keep moist. (Rice mixture may be made up to 2 hours ahead and stored at room temperature, covered with a damp towel. Do not refrigerate.), Sprinkle toasted and black sesame seeds onto a plate; set aside. Place sushi mat on a work surface so mat rolls away from you; line with plastic wrap. Place 3/4 cup rice on plastic. With moistened fingers, press rice into an 8-in. square. Top with one nori sheet., Arrange a small amount of cucumber, crab and avocado about 1-1/2 in. from bottom edge of nori sheet. Roll up rice mixture over filling, using the bamboo mat to lift and compress the mixture while rolling; remove plastic wrap as you roll., Remove mat; roll sushi rolls in sesame seeds. Cover with plastic wrap. Repeat with remaining ingredients to make eight rolls. Cut each into eight pieces. Serve with soy sauce, wasabi and ginger slices if desired.

HOT CRAB PINWHEELS

Steps:

• Beat cream cheese until smooth; stir in crab, red pepper, cheese, green onions, parsley and cayenne. Spread 1/3 cup filling over each tortilla; roll up tightly. Wrap in plastic, twisting ends to seal; refrigerate at least 2 hours. , To serve, preheat oven to 350°. Unwrap rolls; trim ends and cut each into 6 slices. Place on baking sheets coated with cooking spray. Bake until bubbly, about 10 minutes. Serve warm.