Tortilla sushi wraps

By: Evelyn Raab

A perfect fusion of Mexican and Japanese ingredients becomes a highly addictive appetizer that's really fun to make. Very cool in a lunchbox, too.

Ingredients

2 cups	(500 mL)	uncooked sushi rice
2-1/2 cups	(625 mL)	water
1/4 cup	(50 mL)	rice vinegar
2 tbsp.	(30 mL)	granulated sugar
1/2 tsp.	(2 mL)	salt
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
3 or 4		pieces of surimi (imitation crab) cut into strips, if desired
1 tbsp.	(15 mL)	sesame seeds
		Japanese wasabi horseradish (optional)
6		large (10-inch/25 cm) green or other coloured tortillas
		soy sauce for dipping

1. Rinse the rice in several changes of water, until the water runs clear. Drain thoroughly. In a medium saucepan combine the rice with the 2-1/2 cups (675 mL) 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. Transfer to a large bowl.
2. In a small bowl, stir together the rice vinegar, sugar and salt, stirring until the sugar is dissolved. Pour over the cooked rice and mix together gently, taking care not to break up the rice grains. Let cool to room temperature.
3. While the rice is cooling, arrange all the sushi components — the vegetable strips, crab, sesame seeds, wasabi and tortillas — in bowls or on plates so that everything is easy to find when you're ready to start rolling.
4. Now, the fun part. Place a tortilla on a sheet of plastic wrap on the table or counter. Onto this, scoop 1 cup (250 mL) 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 and, if you like a little spice, add a smear of wasabi (careful — it's hot!). Starting at the end closest to you, roll the tortilla up as firmly as possible to make a tight tubular roll, pressing the far end so that it sticks together. Wrap in plastic wrap and repeat with the remaining tortillas and filling ingredients.
5. When all the rolls are done, unwrap and slice with a very sharp knife into 1-inch (2 cm) pieces. Arrange the pieces cut-side-up on a platter and serve with additional wasabi (if desired) and soy sauce for dipping.

Makes 4 to 6 rolls (7 pieces each) — about 6 servings.