Vegetable Sushi Rolls

Venturing to try sushi wasn’t easy for me at first. You could say I was a tad bit hesitant about trying a food associated with raw meat. If I wasn’t feeling enough pressure already, on one of my first visits to my future in-laws’ home, we dined on sushi rolls (thankfully with fully cooked meat), bulgogi (a Korean barbecued beef), and fried rice. My husbands’ maternal grandmother is from Okinawa, Japan and I wanted to embrace the family’s culture and keep away the dreaded upset stomach that can happen from eating unfamiliar foods. Despite my initial hesitation, I ended up really enjoying the dishes. To this day, I always look forward to being treated with my in-laws’ Asian-inspired cooking.

When we try a new food for the first time, it helps to have something familiar, like a supportive friend to pressure us into the unfamiliar. Or in the case of this recipe, maybe the common ingredients will do the trick. I think many of us can relate to the ingredients in these Mexican inspired Vegetable Sushi Rolls. Familiar ingredients in an unfamiliar format with a tasty finish.  After reading through the recipe, you’ll realize these are not true sushi rolls, but perhaps they will inspire you to try something new.

Being willing to take an adventure with your taste buds truly opens the door to the rest of the world. Food is so heavily integrated into culture that we can’t help but experience the traditions of another culture when we dine on their foods.

Please share your own food adventures. I’d love to hear about your experiences! Be sure to let me know if you try this recipe and what you think.

Ingredients:

16 ounces cream cheese, softened
1/2 cup salsa, plus more for dipping
1 tablespoon chili powder
1 avocado, thinly sliced
1 tablespoon lime juice
8 (8-inch) flour or whole wheat tortillas
2 cups fresh baby spinach
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips

 

 

 

Directions:

1. In a medium bowl, combine the cream cheese, salsa, and chili powder. In a separate small bowl, lightly sprinkle the avocado with lime juice to prevent browning.

2. Trim each tortilla to make a roughly 6-1/2-inch square. Spread 1 heaping tablespoon of the cream cheese mixture on each tortilla. Arrange 2 rows of spinach in the center of the tortilla, then top them with a row each of red pepper, yellow pepper, and avocado. Roll the tortilla up tightly and wrap it in plastic wrap. Repeat with remaining tortillas. Refrigerate the rolls for at least 1 hour or up to 6 hours.

 

 

 

 

3. Right before serving, slice the rolls crosswise into 1/2-inch pieces. Serve with a bowl of salsa for dipping, if desired. Serves 10-12.

 

 

 

 

 

 

 

 

 

 

This recipe was adapted from FamilyFun.com.