Sushi Style Roll Ups 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.

SUSHI ROLLS

Steps:

• Wash the rice well and drain. Cover with the measured water and bring to a simmer. Cover and cook for 12 minutes then leave to sit for 5 minutes with the lid on.
• Meanwhile, heat the vinegar, sugar, and salt until dissolved then leave to cool. Turn the cooked rice out onto a flat tray to cool. When cool, place in a bowl, stir in the vinegar solution, and mix with a wooden spoon.
• Lay half a sheet of nori seaweed onto a rolling mat. Dip your hand in cold water and quickly place a handful of rice in a line along the seaweed. Flatten out with your fingertips using the water to stop any sticking. The key is to do this quickly. The rice should cover half the width of the sheet so now you can place your combo of filling in the middle of the rice. Use the mat to roll up the sushi roll, pinch and squeeze the mat to shape it into a round cigar shape. Practice makes perfect!
• Slice into inch-thick rolls with a sharp knife, turn onto their sides so the rice is facing upwards, and serve with the pickled ginger and wasabi mixed with soy sauce.