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South-of-the-Border Sushi Appetizers

Name: South-of-the-Border Sushi Appetizers
Prep time: 1 h 5 min
Total time: 2 h 5 min
Yield: 32
Cuisine: Mexican
Ingredients: 1/2 cup uncooked sushi (sticky) or medium-grain rice; 2/3 cup water; 1 tablespoon seasoned rice vinegar; 1 box (9 oz) 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

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Prep 1 hr 5 min
Total 2 hr 5 min
Ingredients 14
Servings 32

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

By Pillsbury Kitchens

Updated Jan 5, 2009

Bake-Off® Contest 43, 2008

Jan Corby
Middletown, Delaware

Ingredients

1/2 cup uncooked sushi (sticky) or medium-grain rice
2/3 cup water
1 tablespoon seasoned rice vinegar
1 box (9 oz) 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

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.

Nutrition Information

80 Calories, 3 1/2g Total Fat, 2g Protein, 9g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Appetizer

Calories: 80

Calories from Fat: 30

Total Fat: 3 1/2g; 5%

Saturated Fat: 1/2g; 3%

Trans Fat: 0g

Cholesterol: 0mg; 0%

Sodium: 200mg; 8%

Potassium: 65mg; 2%

Total Carbohydrate: 9g; 3%

Dietary Fiber: 0g; 0%

Sugars: 0g

Protein: 2g

% Daily Value*:

Vitamin A: 20%; 20%

Vitamin C: 15%; 15%

Calcium: 2%; 2%

Iron: 4%; 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;