Bet you didn't expect you'd need rice vinegar and dried seaweed to make this Healthy Living Mexicali Roll recipe!
What You Need
Original recipe yields 16 servings
1 Tbsp. seasoned rice vinegar
2 cups hot cooked short-grain white rice
2 sheets nori (dried seaweed), cut into 4-1/2x7-inch rectangles
1 pkg. (8 oz.) KRAFT Hot Habanero Cheese, cut into 4x1/4-inch sticks
1 jicama, peeled, cut into 4x1/4-inch sticks
1 fresh mango, peeled, cored, cut into 3x1/4-inch sticks
1 bunch fresh cilantro
1/4 cup finely crushed tortilla chips
1 cup guacamole
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Let's Make It
Fold vinegar gently into rice with a wet spatula to prevent sticking. Cool slightly.
Place 1 nori piece, shiny side down, on bamboo sushi mat with the long edge toward you. Top with scant 1/2 cup rice, spreading evenly to within 1/2-inch of top edge. Flip sheet over so that the rice is on the bottom. Place pairs of cheese sticks, jicama sticks, mango sticks and cilantro sprigs in straight line across nori.
Roll mat and fillings up tightly from bottom edge, pushing ingredients in as you roll. Squeeze length of roll with mat to tightly shape the cylinder. Remove mat; roll generously in tortilla chip crumbs. Place roll on cutting board; cut into 8 pieces with slightly wet thin knife.
Repeat with remaining ingredients. Arrange pieces, cut side up, on serving platter. Top each with 1 tsp. guacamole just before serving.
Prepare using crushed red or blue tortilla chips.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
4 rolls or 16 servings, 2 pieces each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.