Mexican Sushi Bites Recipe 445

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MEXICAN SUSHI BITES



Mexican Sushi Bites image

Provided by Joanna

Time 2h

Yield 12

Number Of Ingredients 10

2 packages (8 ounce size) cream cheese, softened
1/2 cup salsa, plus more for dipping
1 tablespoon chili powder
1/4 teaspoon salt
1 avocado, thinly sliced
1 tablespoon lime juice
8 (8-inch size) flour tortillas
2 cups fresh baby spinach
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips

Steps:

  • In a medium bowl, combine the cream cheese, salsa, chili powder, and salt. In a separate small bowl, lightly sprinkle the avocado with the lime juice to prevent browning. Trim each tortilla to make a roughly 6-1/2-inch square. Spread 3 tablespoons of the cream cheese mixture on a tortilla. Arrange 2 rows of spinach in the center of the tortilla, then top them with a row each of red pepper, yellow pepper, and avocado. Roll the tortilla up tightly and wrap it in plastic wrap. Repeat for the remaining tortillas. Refrigerate the rolls for at least 1 hour and up to 6 hours. Right before serving, slice the rolls crosswise into 1/2-inch pieces and spoon extra salsa into a bowl for dipping.

SUSHI ROLL



Sushi Roll image

Sushi can be filled with any ingredients you choose. Try smoked salmon instead of imitation crabmeat. Serve with teriyaki sauce and wasabi.

Provided by 1ORANGE1

Categories     Appetizers and Snacks     Spicy

Time 45m

Yield 8

Number Of Ingredients 9

⅔ cup uncooked short-grain white rice
3 tablespoons rice vinegar
3 tablespoons white sugar
1 ½ teaspoons salt
4 sheets nori seaweed sheets
½ cucumber, peeled, cut into small strips
2 tablespoons pickled ginger
1 avocado
½ pound imitation crabmeat, flaked

Steps:

  • In a medium saucepan, bring 1 1/3 cups water to a boil. Add rice, and stir. Reduce heat, cover, and simmer for 20 minutes. In a small bowl, mix the rice vinegar, sugar ,and salt. Blend the mixture into the rice.
  • Preheat oven to 300 degrees F (150 degrees C). On a medium baking sheet, heat nori in the preheated oven 1 to 2 minutes, until warm.
  • Center one sheet nori on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer. Arrange 1/4 of the cucumber, ginger, avocado, and imitation crabmeat in a line down the center of the rice. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients.
  • Cut each roll into 4 to 6 slices using a wet, sharp knife.

Nutrition Facts : Calories 152.2 calories, Carbohydrate 25.8 g, Cholesterol 5.7 mg, Fat 3.9 g, Fiber 2.4 g, Protein 3.9 g, SaturatedFat 0.6 g, Sodium 702.5 mg, Sugar 7.4 g

MEXICAN SUSHI



Mexican Sushi image

Tortillas spread with chipotle cream cheese are filled with black beans, salsa and diced avocado, then chilled and cut into individual bites for an easy appetizer.

Provided by Avocados from Mexico

Categories     Avocados from Mexico

Yield 6

Number Of Ingredients 9

3 ounces low-fat cream cheese, softened
1 ½ tablespoons seeded and finely chopped chipotle in adobo
1 large plain flour tortilla
1 large tomato-flavored tortilla
1 large spinach-flavored tortilla
¾ cup low-fat refried black beans
6 tablespoons pico de gallo salsa
1 ½ medium (blank)s Avocados from Mexico, peeled, pitted and diced
¾ cup chopped cilantro leaves

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.

Nutrition Facts : Calories 332.4 calories, Carbohydrate 40.5 g, Cholesterol 10.8 mg, Fat 15.6 g, Fiber 7.5 g, Protein 9.3 g, SaturatedFat 4.4 g, Sodium 707.9 mg, Sugar 2.4 g

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