Tortilla Sushi Wraps
by Stella Zedman
Average User Rating:
This fun fusion of Mexican and Japanese flavors makes for an adventurous appetizer at your next cocktail party or a break from the ordinary for your brown bag or lunchbox.
Ingredients
- 2 cups (500 mL) uncooked sushi rice
- 2-1/2 cups (625 mL) water
- 1/4 cup (50 mL) rice vinegar
- 2 tbsp. (30 mL) sugar
- 1/2 tsp. (2 mL) salt
- 1 medium carrot, peeled and cut into julienne strips
- 1/2 seedless English cucumber, cut into julienne strips
- 1 ripe avocado, sliced into thin strips
- 3 or 4 pieces of surimi (imitation crab), cut into strips, if desired
- 1 tbsp. (15 mL) sesame seeds
- Japanese wasabi horseradish (optional)
- 6 large (10-inch/25-cm) green or other coloured tortillas
- soy sauce for dipping
Cooking Instructions
- Rinse rice in several changes of water until the water runs clear. Drain thoroughly. In a medium saucepan, combine rice with 2 1/2 cups (675 mL) of water and bring to a boil over high heat. Stir once, then cover the pan, lower the heat to a simmer and cook until all the water is absorbed and the rice is tender but not mushy. Transfer to a large bowl.
- In a small bowl, stir together rice vinegar, sugar and salt, stirring until the sugar is dissolved. Pour over cooked rice and mix together gently, taking care not to break up the rice grains. Let cool to room temperature.
- While the rice is cooling, arrange all the sushi components (vegetable strips, crab, sesame seeds, wasabi and tortillas) in bowls or on plates so that everything is easy to find when you're ready to start rolling.
- Now for the fun part. Place a tortilla on a sheet of plastic wrap on the table or counter. Onto this, scoop 1 cup (250 mL) of the rice mixture and press it down with wet fingers (keep a small bowl of water handy) until it nearly covers the whole tortilla. Arrange a row of filling ingredients horizontally along the middle of the tortilla. Start with just a few strips of each ingredient until you get the hang of it. Sprinkle with a few sesame seeds and, if you like a little spice, add a smear of wasabi (careful, it's hot). Starting at the end closest to you, roll the tortilla up as firmly as possible to make a tight tubular roll, pressing the far end so that it sticks together. Wrap in plastic wrap and repeat with the remaining tortillas and filling ingredients.
- When all the rolls are done, unwrap and slice with a very sharp knife into 1-inch (2-cm) pieces. Arrange the pieces cut side up on a platter and serve with additional wasabi (if desired) and soy sauce for dipping.
Servings: 6 (about 4 to 6 rolls, or 7 pieces each)
How kids can help
Cut up ingredients for the filling.
Spread rice, arrange fillings and roll up tortillas.
Cut finished rolls into individual pieces and arrange on a plate.
