No, really. Sushi without any icky bits like seaweed or raw fish.
1 cup uncooked short-grain or sushi rice
1 1/2 cups water
2 tbsp seasoned rice vinegar, (or, if all else fails, cider vinegar)
1/2 cup cream cheese
1 tsp horseradish
1 roasted red pepper, (from a jar is fine)
3 large flour tortillas
In a medium saucepan, combine the rice and the water and bring to a boil, uncovered, over high heat. When it boils, turn the heat down as low as possible, cover, and simmer without stirring until the water is absorbed and craters appear in the surface of the rice - 15 to 20 minutes. Remove from heat and gently stir in the vinegar. Let cool to room temperature.
In a small bowl have your child mix together the cream cheese and the horseradish. (Watch out - horseradish can be pretty hot!) Set aside.
Cut the cucumber in half, crosswise, then cut each half in half again lengthwise. Scoop out the seeds and slice into thin lengthwise strips. Cut the roasted red pepper into lengthwise strips, too. OK, now you're ready to roll. Place one tortilla on a square of plastic wrap. Spread with a thin layer of cream cheese mixture - right to the edges. Spoon some of the rice in a line right down the center of the tortilla - it should be about 2 in. (5 cm) wide and ½ in. (1 cm) thick. Along the middle of this, place a line of cucumber strips, then a line of red pepper right beside it. Now cover the veggies with a thin layer of rice. Wet your hands and mould the rice firmly into a tubular shape with the cucumber and red pepper down the middle. Now roll the tortilla around the rice filling. Wrap tightly in plastic wrap and refrigerate for at least 2 hours, until chilled and firm.
To serve, trim off the uneven ends (a treat for the cooks), then cut each roll into ½ in. (2 cm) slices. Serve with small dishes of wasabi (warn the kiddies) and soy sauce for dipping.
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