'fajita' maki

Why not? There are already several varieties of exotic maki zushi, including the California Roll which isn't even of Japanese origin. (It was invented in California, where else?). So why not a "sushi" that recognizes the growing influence of Mexican culture in the U.S.?

Makes about 6 maki roll,
or about 2-3 dozen pieces

1 lb Prepared fajita beef
1/2 Medium onion, thinly sliced
1/2 Yellow bell pepper, thinly sliced
5-6 Flour tortilla
5-6 Nori sheets
3 Cups Prepared sushi rice
 

In a skillet, sauté the fajita beef, onion and bell pepper until heated through. Remove from heat to a plate; set aside.

Place a sheet of nori (sushi seaweed) on a bamboo mat. Spread enough sushi rice over nori to cover (about 1/8-inch deep). Using a second, plastic-wrapped bamboo mat, turn the nori over so that the rice is on now on the bottom. Place one medium-size flour tortilla round on the exposed top surface.

Spread app. 4 - 5 Tbs of the fajita mixture evenly along one end of the tortilla.

Using the plastic-wrapped mat, begin rolling the nori/tortilla from one end to the other, trying to keep the contents tightly wrapped. (See photo.) Complete the other fajita rolls.

Slice each roll into 4-6 pieces and serve.