South-of-the-Border Sushi Appetizers
- 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
- Produce
- Avocado, medium pitted (1)
- Cilantro, Fresh sprigs (1)
- Cumin, ground (1/2 teaspoon)
- Spinach, Green Giant frozen (1 box)
- Seafood
- Imitation crabmeat (5 oz)
- Sushi (1/2 cup)
- Condiments
- Rice vinegar, seasoned (1 tablespoon)
- Cooking & Baking
- Sea salt or kosher salt (1/4 teaspoon)
- Sesame seed, lightly toasted (3 tablespoons)
- Bread & Baked Goods
- El paso flour tortillas, Old (4)
- Drinks
- Lemon juice (1 teaspoon)
- Water (2/3 cup)
- Frozen
- El paso zesty ranch taco topper, Old (3/4 cup)
- Other
- 1 large or 2 small roasted red bell peppers (from 7-oz jar), cut into 1/2-inch strips (1/3 cup)
Preparation
Read recipe preparation on tablespoon.com
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Recipe Stats
Published May 30, 2012 (8 months ago).
26 people saved this recipe.
