Sushi-Style Beef Roll-Ups

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  • 25|min prep time
  • 5|hr|15|min total time
  • 8 ingredients
  • 24 servings

2
cups warm cooked medium-grain white rice (cooked as directed on package)
2
tablespoons seasoned rice vinegar
1
(3-oz.) pkg. cream cheese, softened
1
teaspoon whipped horseradish
3
(7 or 8-inch) flour tortillas
1
(2.5-oz.) pkg. thinly sliced corned beef
1
(7 to 8-inch) cucumber
1/4
cup roasted red bell pepper pieces (from 7.25-oz. jar)

Directions

  1. 1 In medium bowl, combine cooked rice and vinegar; mix well. Cover; refrigerate 30 minutes or until cold.
  2. 2 In small bowl, combine cream cheese and horseradish; 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. Arrange corned beef slices over cream cheese, overlapping slices and leaving 1 inch of top and bottom edges of each tortilla uncovered.
  3. 3 Spoon about 1/3 cup cold rice mixture across center of each tortilla; press firmly into strip about 2 inches wide and 1/2 inch thick.
  4. 4 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 roasted peppers into thin strips. Place next to cucumber to form long red stripe.
  5. 5 On each tortilla, mound another 1/3 cup rice mixture over cucumber and roasted pepper. With wet hands, form rice into firm rolls, completely covering cucumber and roasted pepper.
  6. 6 Beginning at bottom edge, roll each tortilla firmly around rice. Wrap each roll securely in plastic wrap. Refrigerate at least 4 hours or until well chilled. To serve, trim uneven ends; cut each roll into eight 3/4-inch-thick slices.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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