Sushi-Style Beef Roll-Ups

Steps

• 1

  In medium bowl, combine cooked rice and vinegar; mix well. Cover; refrigerate 30 minutes or until cold.
• 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

  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

  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

  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

  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.