PRAIRIE SUSHI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 10
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.
TURKEY ROLL SUSHI
Easy wrap recipe. Great for snacks. Customize until your heart's content. This recipe is forgiving. I eyeballed everything until it was how I wanted it, so these measurements aren't exact. Can't wait to hear what modifications everyone comes up with.
Provided by Ari Lin
Categories Appetizers and Snacks Wraps and Rolls
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- Mix spinach, cream cheese, Cheddar cheese, pickled peppers, spring onion, garlic powder, black pepper, and red pepper flakes together in a bowl. Spread cream cheese mixture, about 1-inch wide, over the top portion of each tortilla, reserving about 1 tablespoon cream cheese mixture for sealing.
- Arrange turkey onto each tortilla below the cream cheese mixture section. Spread a thin line of reserved cream cheese mixture below the turkey section of each tortilla for sealing. Starting at the end with the most cream cheese mixture, roll each tortilla around the filling, sealing together with the opposite end with small amount of cream cheese mixture. Cut 1/2-inch-wide slices from roll creating turkey 'sushi' rolls.
Nutrition Facts : Calories 225.2 calories, Carbohydrate 18.9 g, Cholesterol 46.3 mg, Fat 10.3 g, Fiber 1.5 g, Protein 14.9 g, SaturatedFat 5.6 g, Sodium 942.7 mg, Sugar 1.3 g
SUSHI ROLL
Sushi can be filled with any ingredients you choose. Try smoked salmon instead of imitation crabmeat. Serve with teriyaki sauce and wasabi.
Provided by 1ORANGE1
Categories Appetizers and Snacks Spicy
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring 1 1/3 cups water to a boil. Add rice, and stir. Reduce heat, cover, and simmer for 20 minutes. In a small bowl, mix the rice vinegar, sugar ,and salt. Blend the mixture into the rice.
- Preheat oven to 300 degrees F (150 degrees C). On a medium baking sheet, heat nori in the preheated oven 1 to 2 minutes, until warm.
- Center one sheet nori on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer. Arrange 1/4 of the cucumber, ginger, avocado, and imitation crabmeat in a line down the center of the rice. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients.
- Cut each roll into 4 to 6 slices using a wet, sharp knife.
Nutrition Facts : Calories 152.2 calories, Carbohydrate 25.8 g, Cholesterol 5.7 mg, Fat 3.9 g, Fiber 2.4 g, Protein 3.9 g, SaturatedFat 0.6 g, Sodium 702.5 mg, Sugar 7.4 g
SUSHI-STYLE ROLL-UPS
I adopted this recipe from the Recipezaar account in February 2005. When I finally had time to try it, I made a few changes to the recipe. I wasn't successful in forming the rice "log" around the veggies as described in the original instructions, and instead just spread the rice over the cream cheese layer and added strips of cucumber and red pepper as I rolled it up. It wasn't exactly sushi form, but it was still pretty and very tasty.
Provided by Ms B.
Categories White Rice
Time 4h35m
Yield 2 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 1281.6, Fat 26.1, SaturatedFat 12.1, Cholesterol 46.8, Sodium 933.4, Carbohydrate 229.6, Fiber 8.6, Sugar 7.5, Protein 28.1
MEXICAN SUSHI
Tortillas spread with chipotle cream cheese are filled with black beans, salsa and diced avocado, then chilled and cut into individual bites for an easy appetizer.
Provided by Avocados from Mexico
Categories Avocados from Mexico
Yield 6
Number Of Ingredients 9
Steps:
- Mix together cream cheese and chipotle. Heat tortillas in microwave or oven to soften. Spread each tortilla with 2 Tbsp. chipotle cream cheese, 1/4 cup black beans and 2 Tbsp. salsa. Scatter one-third of the avocado and cilantro on each.
- Roll up tortillas tightly; wrap in plastic wrap and refrigerate. To serve, unwrap and trim ends; cut each roll across into 6 pieces.
Nutrition Facts : Calories 332.4 calories, Carbohydrate 40.5 g, Cholesterol 10.8 mg, Fat 15.6 g, Fiber 7.5 g, Protein 9.3 g, SaturatedFat 4.4 g, Sodium 707.9 mg, Sugar 2.4 g
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