Prairie Sushi Recipes

PRAIRIE SUSHI

Prairie Sushi image

This recipe is a fan favorite from one of our Co-op staffers. She loves making this dish for her kids' lunchboxes and says it works equally well as an appetizer. Many of the ingredients are featured in our weekly sale from August 23rd - 29th, so it's a perfect time to give it a try!

Provided by foodnetwork.com - The Pioneer Woman

Yield 6

Number Of Ingredients 9

Ingredients

8-ounce package cream cheese
1 T fresh basil, chopped
1 tsp fresh chives, minced
1 T lemon juice
Salt and freshly ground black pepper
6 small flour tortillas
1 lb sliced deli meat
3 carrots, julienned
1 cucumber, julienned

Steps:

Mix the cream cheese, basil, chives, parsley, lemon juice, and sprinkle with salt and pepper together in a bowl. Lay out the tortillas and spread with the herb cream cheese mixture. Next, layer on the turkey, carrots, and cucumber onto each tortilla. Like making sushi, roll the tortillas up tightly, then wrap in plastic wrap and refrigerate about 1 hour. When ready to serve, unwrap the sushi rolls and slice into quarters.

SUSHI PINWHEELS

Sushi Pinwheels image

Provided by Giada De Laurentiis

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

Three 1/2-inch-thick slices whole-grain bread, about 3 by 5 inches, crusts removed
2 tablespoons mascarpone cheese, at room temperature
3 thin slices prosciutto
One 4-ounce ball fresh mozzarella cheese, drained, patted dry with paper towels and cut into six 1 1/2-inch-long sticks, each about 1/2-inch thick
6 baby pickles, ends trimmed
One 3-inch piece carrot, peeled and cut into 1/4-inch-thick sticks
One 3-inch piece carrot, peeled and cut into 1/4-inch-thick sticks
Three 1/2-inch-thick slices whole-grain bread, about 3 by 5 inches, crusts removed
2 tablespoons mascarpone cheese, at room temperature
3 deli-style slices roast turkey
One 2-ounce piece white Cheddar, cut into 1 1/2-inch-long 1/2-inch-thick sticks
3 cooked green beans, ends trimmed
One 3-inch piece carrot, peeled and cut into 1/4-inch-thick sticks
One 3-inch piece carrot, peeled and cut into 1/4-inch-thick sticks

Steps:

For the prosciutto and mozzarella sushi: Place the bread slices on a work surface. Using a rolling pin, lightly roll the bread until 1/4-inch thick. Spread one side of each slice with 1 teaspoon of the mascarpone cheese and top with 1 slice of prosciutto. Trim the prosciutto to fit the bread using scissors. Spread each slice of prosciutto with 1 more teaspoon mascarpone cheese. Place 2 cheese sticks, end-to-end, along the narrow edge of the bread. Place 2 pickles, end-to-end, in front of the cheese. Place a carrot stick between the pickle and the cheese. Starting at the narrow end, roll up the bread like a jelly roll and press lightly to stick. Using a sharp knife, cut each roll into 3 pieces.
For the turkey and cheddar sushi: Place the bread slices on a work surface. Using a rolling pin, roll the bread until 1/4-inch thick. Spread one side of each slice with 1 teaspoon of the mascarpone cheese and top with 1 slice of turkey. Trim the turkey to fit the bread using scissors. Spread each slice of turkey with 1 more teaspoon mascarpone cheese. Place 2 cheese sticks, end-to-end, along the narrow edge of the bread. Place a string bean on top of the cheese. Place a carrot stick alongside the string bean. Starting at the narrow end, roll up the bread like a jelly roll and press lightly to stick. Using a sharp knife, cut each roll into 3 pieces.
Place the sushi on a platter and serve.

Nutrition Facts : Calories 338 calorie, Fat 26 grams, SaturatedFat 14 grams, Cholesterol 87 milligrams, Sodium 964 milligrams, Carbohydrate 9 grams, Fiber 1 grams, Protein 18 grams, Sugar 1 grams

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