Eros Sushi Wrap Recipes

Steps:

• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Stir in rice vinegar and salt. Allow to cool completely.
• Lay out seaweed sheets. Moisten hands with water, then spread the rice evenly on each sheet, leaving a 1/2 inch gap along one edge, lengthwise. Arrange strips of cucumber, imitation crabmeat, and cream cheese in a straight line along the side opposite of the gap. Roll the sushi from the toppings to the exposed end of the the seaweed sheet.
• Using a sharp wet knife, slice each roll into 5 or 6 pieces. Serve with minced ginger on the side.

Steps:

• In 1 1/2-quart nonstick saucepan, heat rice and water to boiling. Reduce heat to low; cover and cook 15 to 20 minutes or until all water is absorbed and rice is tender. Meanwhile, place 15x10-inch pan with sides in freezer to chill.
• Drizzle rice vinegar over rice while lifting and fluffing rice; spread rice in chilled pan. Place in freezer for 5 minutes to cool completely.
• On work surface, place 1 roll-up with short sides at top and bottom. Spread 2 tablespoons cream cheese over entire surface of roll-up. Spread 3/4 cup cooled rice over cream cheese, leaving 1 1/2 inches of top short edge free of rice. Starting 1 inch from bottom short edge, arrange narrow row of carrot, row of bell pepper and row of crabmeat crosswise over rice. Above crabmeat, place 2 onion halves, alternating ends so there is one green end and one white end on each side. Press all layers into rice.
• Bring bottom edge of roll-up over fillings to top edge of rice; pull bottom edge of roll-up back toward bottom, scraping rice into roll and fillings to make a firm roll (be sure there are no air spaces). Roll up, letting cream cheese seal the roll. Wrap in plastic wrap. Repeat with remaining ingredients, making 2 more rolls. Refrigerate rolls 1 hour.
• Meanwhile, in small bowl, mix dipping sauce ingredients. To serve, trim ends of each roll; cut each roll into 8 slices. Serve with dipping sauce.

Steps:

• I spread half of the cream cheese onto each tortilla, cut up (roughly) the ham, and put one slice on each wrap. pepperoni slices over the ham, a bunch of greens, rolled up the tortilla.
• Sliced the wraps, like pinwheels, and you have you Sushi Wrap.

Steps:

• Wash the chili peppers and cut them up,with seeds as well.
• Chop them in the food chopper with the salt and pour the sauce in a sterilised jar.
• Store in a cool place and refrigerate after opening.

Steps:

• In a medium bowl, season salmon with a mixture of lemon juice, ginger, soy sauce and sugar. Combine salmon mixture with rice, water chestnuts, green onion and sesame seeds; toss gently with fork to mix.
• Warm the tortillas.** Arrange a layer of spinach leaves on the bottom half of each tortilla, leaving room on the edges. Spread equal portions of the salmon-rice mixture over spinach then top with another layer of spinach leaves. Fold the side and bottom edges of each tortilla toward the middle over the filling, then roll so the tortilla covers the filling.
• * Tips: For a typical sushi flavor, use nori strips in place of spinach. Nori are sheets of dried seaweed, found in many Asian stores. Serve with wasabi, if desired.
• ** To make them more pliable before wrapping, warm tortillas:.
• • Microwave oven: 10 to 15 seconds on high heat.
• • Oven: 3 to 5 minutes at 350ºF in aluminum foil.
• • Stovetop: 15 seconds per side over medium-high heat in a large non-stick skillet.
• Servings: 4.
• Nutritional Information Per Serving:
• Calories 560; Total fat 18g; Saturated fat 4g; Cholesterol 55mg; Sodium 890mg; Carbohydrate 74g; Fiber 8g; Protein 28g.