*  Exported from  MasterCook  *
 
                                Texas Sushi
 
 Recipe By     : Austin American Statesman 4/16/97
 Serving Size  : 20   Preparation Time :0:00
 Categories    : New Formats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ----Rice Filling----
    1 1/2  cups          short-grain rice
    2      cups          water
    3      tablespoons   distilled white vinegar
    2      tablespoons   sugar
    1      teaspoon      cumin
    1      teaspoon      fresh parsley -- chopped
                         salt and pepper
      1/3  cup           monterey jack cheese
                         ----Sushi Wrapping----
    1      pound         lean, rare roast beef, cut 1/8-1/4 thick
    2      cups          salsa
    1      cup           refried beans
      1/4  teaspoon      cumin
    1                    green bell pepper, cut into 3/8 strips
    1                    red bell pepper, cut into 3/8 strips
    1                    red bell pepper, cut into 3/8 strips
    1      bunch         fresh cilantro -- chopped
    2      bunches       fresh chives
 
 Place rice and water in medium saucepan.  Bring to boil.  Reduce heat and
 simmer covered, for 20 minutes, or until all liquid is absorted.  While rice
 is cooking, combine vinegar, sugar, cumin, parsley, salt and pepper in a
 separate saucepan.  Bring to a boil, stirring constantly.  When sugar
 dissolves, remove from heat.  Stir vinegar mixture into cooked rice and set
 aside until liquid is absorbed.  When rice mixture has cooled, add cheese
 and stir.  Adjust seasonings, if needed.
 
 To assemble:  Cut roast beef into 1 1/2-inch wide by 3-inch long rectangles
 and marinate in salsa for 5-10 minutes.  Drain and pat dry.  Combine refried
 beans and cumin in food processor and blend until smooth.  Spread beef
 slices with bean mixture.  Top with a layer of Rice filling and place strips
 of peppers (jalapenos can be added, if desired) in a vertical line across
 the rice.  Sprinkle with cilantro.  Roll, jellyroll fashion, and refrigerate
 until firm, at least 1 1/2 hours.  Before serving, cut each roll into 3
 1-inch pieces.  Tie each sushi with a chive.  Serve with salsa or guacamole.
 Yields 20 hors d'oeuvres.
 
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