South-of-the-Border Sushi Appetizers

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

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


  1. 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. 2 Cook spinach in microwave as directed on box. Drain spinach; cool 5 minutes. Carefully squeeze with paper towels to drain; set aside.
  3. 3 In small bowl, mix crabmeat, cumin and sea salt; set aside.
  4. 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. 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.




Nutrition Information

Recipe Step Photos

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