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Tortilla Wrapped Sushi

Contributed by: Michael Abramson of M Vegetarian Recipes

My favorite take on sushi - without the nori... without the seafood... without the sushi rice...


  • 1-1/2 Cup short grain brown rice
  • 1 Tbsp sugar
  • 1/2 tsp sea salt
  • 1/4 Cup rice vinegar
  • 6 tortilla
  • 1/3 Cup pickled ginger - chopped
  • 1/2 cucumber - peeled, seeded and grated
  • 2 carrot - peeled and grated
  • 1/2 red pepper - thinly sliced
  • Sesame seeds - lightly toasted


Prepare rice according to package directions. In a bowl, whisk together vinegar, sugar and salt. When rice is ready - transfer to a glass bowl and thoroughly mix in sugarvinegar mixture. Cover bowl with a clean towel and set aside.

Mix Together:

  • 1/3 Cup mayonnaise
  • 1 tsp sesame oil
  • 1 Tbsp wasabi powder

Blend well and refrigerate until needed.

Warm tortilla in oven or dry pan about 1 minute per side. Spread a thin layer of rice over tortilla leaving about 1" all around. Spread 1 Tbsp wasabi mayonnaise over rice. Lay out a line of carrot, cucumber and red pepper. Sprinkle with chopped pickled ginger and sesame seeds and roll into a solid cylinder.

Slice in approximately 1" rounds just before serving.

Soy-Mirin Glaze

  • 1/2 Cup sweet soy sauce
  • 3/4 Cup Japanese mirin
  • 1 tsp ginger - peeled and minced
  • 1/2 tsp sambal olek
  • 1-1/2 Tbsp honey

Combine all in pot and bring to very gentle boil. Reduce consistency until glaze thickly coats the back of a spoon.

Adjust sweet or heat to taste with additional sambal olek or honey.

Serve glaze as dipping sauce for sushi wrap.


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