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Sushi Tortilla Wrap

by Kristen Schumacher, Professional Chef and Mom

October 13, 2011

This is a great recipe for anyone who is intimidated by the idea of making sushi at home, while introducing your kids to the art of rolling sushi, because even little hands can make these. Great for picnics too!

Ingredients
2 cups uncooked sushi rice or brown rice
2-1/2 cups water
1/4 cup rice vinegar
2 tbsp. sugar
1/2 tsp. salt
12 oz salmon filet, cooked (see technique below). Slices into 4 long pieces (Or you could substitute smoked salmon, seared tuna or imitation crab)
Salt and pepper for seasoning
1 medium carrot, peeled and cut into julienne strips
1/2 seedless English cucumber, cut into julienne strips
1 ripe avocado, sliced into thin strips
4 green onions, cleaned and cut into julienne strips
3-4 oz piece of baked salmon
1 tbsp.  sesame seeds
½ tsp Japanese wasabi horseradish
2 T mayonnaise
6 large (10-inch/25-cm) tortillas
Soy sauce for dipping

Cooking Instructions
1. In a medium saucepan, combine rice with 2 1/2 cups of water and bring to a boil over high heat. Stir once, then cover the pan, lower the heat to a simmer and cook until all the water is absorbed and the rice is tender but not mushy. Or use a rice cooker on the sushi rice setting. Transfer to a large bowl.

2. Preheat the oven to 450 degrees F. Season salmon with salt and pepper. Place salmon, skin side down, on a baking sheet drizzled with a little olive oil. Bake until salmon is cooked through, about 12 to 15 minutes.

3. In a small bowl, stir together rice vinegar, sugar and salt, stirring until the sugar is dissolved. Pour over cooked rice and mix together gently. Let cool to room temperature.

4. While the rice is cooling, arrange all the sushi components (vegetable strips, salmon, sesame seeds, and tortillas) in bowls or on plates so that everything is easy to find when you're ready to start rolling.

5. Mix 2 tablespoons of mayo with ½ tsp wasabi paste in a small bowl.

6. Now for the fun part. Place a tortilla on a large cutting board. Spread a thin layer of wasabi mayo mixture all over the tortilla. Then spread 1/2 cup of the rice mixture and press it down with wet fingers (keep a small bowl of water handy) until it nearly covers the whole tortilla. Arrange a row of filling ingredients horizontally along the middle of the tortilla. Start with just a few strips of each ingredient until you get the hang of it. Sprinkle with a few sesame seeds.

7. Starting at the end closest to you, roll the tortilla up over the ingredients as firmly as possible to make a tight tubular roll. 

8. Wrap in plastic wrap to keep in fridge until ready to serve. Fill the rest of the tortillas.

9. Unwrap, slice and dip in soy sauce to eat.

Recipe provided by Kristen Schumacher, Professional Chef and Mom, chefschu@gmail.com.