Sushi-Style Roll-Ups ๐ฃ
Prep Time: 5 minutes
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 35 minutes
Servings: 2
Description:
These Sushi-Style Roll-Ups are a delightful twist on traditional sushi, offering a fusion of flavors and textures that will tantalize your taste buds. Originally inspired by a Recipezaar recipe back in February 2005, this rendition comes with a personal touch, making it easier to prepare and just as delicious. Instead of struggling with the conventional rice “log” technique, this recipe opts for a simpler approach, spreading the rice over a creamy layer of cream cheese, then adding vibrant strips of cucumber and red pepper before rolling it all up in a flour tortilla. The result? A visually appealing dish bursting with flavor, even if it doesn’t adhere strictly to traditional sushi form. It’s perfect for a weeknight dinner or whenever you’re craving something easy yet satisfying.
Ingredients:
- 2 cups medium-grain white rice
- 2 tablespoons seasoned rice vinegar
- 1 package (8 ounces) cream cheese
- 1 tablespoon wasabi paste
- 3 large flour tortillas
- 1 cucumber
- 1 red bell pepper
Instructions:
-
Prepare Rice: In a medium bowl, combine the cooked rice and seasoned rice vinegar, ensuring the rice is thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, allowing the rice to chill.
-
Prepare Cream Cheese Mixture: In a small bowl, mix together the cream cheese and wasabi paste until well combined. This creamy and slightly spicy mixture will add a flavorful kick to your roll-ups.
-
Prep Tortillas: Lay out each flour tortilla on a 12-inch square of plastic wrap. Spread approximately 2 tablespoons of the cream cheese mixture evenly over each tortilla, making sure to reach the edges.
-
Layer Rice and Veggies: Spoon about 1/3 cup of the chilled rice mixture across the center of each tortilla, pressing it firmly into a strip about 2 inches wide. Quarter the cucumber lengthwise, reserving 3 sections for later use. Remove the seeds from the cucumber quarter and cut it into thin lengthwise strips. Press one strip into the center of each rice strip. Similarly, cut the red bell pepper into thin strips and arrange them next to the cucumber strips to form a vibrant red stripe.
-
Roll Up the Fillings: Mound another 1/3 cup of the rice mixture over the cucumber and pepper strips on each tortilla. With damp hands, gently but firmly shape the rice into compact rolls, ensuring the cucumber and pepper strips are completely covered.
-
Roll Tortillas: Starting from the bottom edge of each tortilla, tightly roll up the fillings to create neat, cylindrical rolls. Wrapping each roll securely in plastic wrap will help maintain their shape.
-
Chill: Refrigerate the wrapped roll-ups for at least 4 hours, or until thoroughly chilled. This step is crucial for allowing the flavors to meld together and for easier slicing.
-
Serve: Once chilled, remove the plastic wrap and trim off any uneven ends from each roll. Using a sharp knife, cut each roll into eight 3/4-inch-thick slices. Arrange the slices on a serving platter and enjoy your homemade Sushi-Style Roll-Ups!
These roll-ups are not only visually appealing but also incredibly tasty, with the creamy texture of the cream cheese complementing the freshness of the veggies and the slight heat from the wasabi paste. Serve them as an appetizer, snack, or light meal, and watch as they disappear within minutes! ๐
