| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

These fun-to-make, tasty sushi-type rolls are made with flour tortillas.

Sushi-Style Roll-Ups

2 cups warm cooked medium-grain white rice
2 tablespoons seasoned rice vinegar
1 (3-ounce) package cream cheese, softened
1 teaspoon whipped horseradish
3 (12-inch) flour tortillas
1 cucumber
1 roasted red bell pepper*

1. In medium bowl, combine cooked rice and vinegar, mix well. Cover,
   refrigerate 30 minutes or until cold.
2. In small bowl, combine cream cheese and horseradish, mix well.
3. Place each tortilla on 12-inch square of plastic wrap. Spread
   about 2 tablespoons cream cheese mixture over each tortilla,
   spreading to edges.
4. Spoon about 1/3 cup cold rice mixture across center of each tortilla,
   press firmly into strip about 2-inches wide.
5. 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.
6. Cut roasted pepper into thin strips. Place next to cucumber to form long red stripe.
7. On each tortilla, mound another 1/3 cup rice mixture over cucumber
   and roasted pepper. With wet hands, form rice into firm rolls,
   completely covering cucumber and roasted pepper.
8. Beginning at bottom edge, roll each tortilla firmly around rice.
   Wrap each roll securely in plastic wrap. Refrigerate 4 hours or
   until well chilled.
9. To serve, trim uneven ends, cut each roll into eight 3/4-inch-thick slices.

Makes 24 appetizers.

*Cut pepper in half and arrange halves, skin sides-up on baking sheet. Bake at 400*F (205*C) until skin turns black, about 25 minutes. Place peppers in cold water for several minutes; drain. Peel skin from peppers and discard.