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.
- 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.
- 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.