Bake-Off® Contest 43, 2008
Middletown, Delaware

South-of-the-Border Sushi Appetizers

Sassy meets sushi in anything-but-ordinary party fare.

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  • prep time 1 hr 5 min
  • total time 2 hr 5 min
  • ingredients 14
  • servings 32
 

Ingredients

1/2
cup uncooked sushi (sticky) or medium-grain rice
2/3
cup water
1
tablespoon seasoned rice vinegar
1
box (9 oz) Green Giant™ frozen chopped spinach
5
oz imitation crabmeat, shredded (1 cup)
1/2
teaspoon ground cumin
1/4
teaspoon sea salt or kosher salt
4
Old El Paso™ flour tortillas for burritos (from 11-oz package)
3/4
cup Old El Paso™ zesty ranch taco topper*
1
medium avocado, pitted, peeled and sliced
1
large or 2 small roasted red bell peppers (from 7-oz jar), cut into 1/2-inch strips (1/3 cup)
1
teaspoon lemon juice
3
tablespoons sesame seed, lightly toasted
Fresh cilantro sprigs

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Rinse rice in cool water until water runs clear; drain well. Place rice and water in 1-quart saucepan. Heat to boiling; reduce heat to low. Cover; simmer 20 minutes (do not uncover). Remove from heat; let stand covered 10 minutes. Place rice in glass or plastic bowl; stir in vinegar. Set aside.
  • 2 Cook spinach in microwave as directed on box. Drain spinach; cool 5 minutes. Carefully squeeze with paper towels to drain; set aside.
  • 3 In small bowl, mix crabmeat, cumin and sea salt; set aside.
  • 4 On each tortilla, spread 1 tablespoon of the taco topper. Spread 1/3 cup rice mixture over half of each tortilla (if necessary, wet hands with cool water to prevent sticking). Top rice with 1/4 each of spinach and crabmeat mixture. Place avocado and pepper strips down center of each tortilla; sprinkle with lemon juice. Starting at filled side, carefully and tightly roll up tortillas. Wrap each tortilla roll-up in plastic wrap. Refrigerate at least 1 hour or up to 4 hours before serving.
  • 5 To serve, trim ends from roll-ups; discard. Cut each roll into 8 even slices. If necessary, secure with toothpicks. Sprinkle cut sides with sesame seed. Place roll-ups on serving platter with small dish of remaining 1/2 cup taco topper; garnish with cilantro sprigs.
  • 1 Rinse rice in cool water until water runs clear; drain well. Place rice and water in 1-quart saucepan. Heat to boiling; reduce heat to low. Cover; simmer 20 minutes (do not uncover). Remove from heat; let stand covered 10 minutes. Place rice in glass or plastic bowl; stir in vinegar. Set aside.
  • 2 Cook spinach in microwave as directed on box. Drain spinach; cool 5 minutes. Carefully squeeze with paper towels to drain; set aside.
  • 3 In small bowl, mix crabmeat, cumin and sea salt; set aside.
  • 4 On each tortilla, spread 1 tablespoon of the taco topper. Spread 1/3 cup rice mixture over half of each tortilla (if necessary, wet hands with cool water to prevent sticking). Top rice with 1/4 each of spinach and crabmeat mixture. Place avocado and pepper strips down center of each tortilla; sprinkle with lemon juice. Starting at filled side, carefully and tightly roll up tortillas. Wrap each tortilla roll-up in plastic wrap. Refrigerate at least 1 hour or up to 4 hours before serving.
  • 5 To serve, trim ends from roll-ups; discard. Cut each roll into 8 even slices. If necessary, secure with toothpicks. Sprinkle cut sides with sesame seed. Place roll-ups on serving platter with small dish of remaining 1/2 cup taco topper; garnish with cilantro sprigs.

EXPERT TIPS

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Expert Tips

*To substitute for Old El Paso® zesty ranch taco topper, mix 3/4 cup mayonnaise or salad dressing, 2 tablespoons Old El Paso® Thick 'n Chunky mild salsa, 2 1/4 teaspoons finely chopped chipotle chiles in adobo sauce (from 7-oz can) and 1/4 teaspoon sugar until well blended.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
80
(
Calories from Fat
30),
% Daily Value
Total Fat
3 1/2g
3 1/2%
(Saturated Fat
1/2g,
1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
200mg
200%;
Total Carbohydrate
9g
9%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
15%;
Calcium
2%;
Iron
4%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.