* 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. - - - - - - - - - - - - - - - - - -