Sushi-style Roll-ups

Total Time: 4 hrs 35 mins Preparation Time: 5 mins Cook Time: 4 hrs 30 mins

Ingredients

• Servings: 2
• 2 cups medium-grain rice, warm and cooked
• 2 tablespoons seasoned rice vinegar
• 1 (3 ounce) package cream cheese, softened
• 1 teaspoon wasabi paste, to taste (or may sub whipped horseradish)
• 3 (12 inch) flour tortillas
• 1 cucumber
• 1 red bell pepper

Recipe

• 1 in medium bowl, combine cooked rice and vinegar, mix well.
• 2 cover, refrigerate 30 minutes or until cold.
• 3 in small bowl, combine cream cheese and wasabi paste, mix well.
• 4 place each tortilla on 12-inch square of plastic wrap.
• 5 spread about 2 tablespoons cream cheese mixture over each tortilla, spreading to edges.
• 6 spoon about 1/3 cup cold rice mixture across center of each tortilla, press firmly into strip about 2-inches wide.
• 7 quarter cucumber lengthwise.
• 8 reserve 3 sections for another use.
• 9 remove seeds from cucumber quarter, cut into 3 thin lengthwise strips.
• 10 press 1 strip into center of each rice strip.
• 11 cut pepper into thin strips.
• 12 place next to cucumber to form long red stripe.
• 13 on each tortilla, mound another 1/3 cup rice mixture over cucumber and pepper.
• 14 with wet hands, form rice into firm rolls, completely covering cucumber and pepper.
• 15 beginning at bottom edge, roll each tortilla firmly around rice.
• 16 wrap each roll securely in plastic wrap.
• 17 refrigerate 4 hours or until well chilled.
• 18 to serve, trim uneven ends, cut each roll into eight 3/4-inch-thick slices.