Mexicali Roll

Name: Mexicali Roll
Ingredients: 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

9 ingredients

14 steps

Ingredients

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

Directions

1

Fold vinegar gently into rice with a wet spatula to prevent sticking.
2

Cool slightly.
3

Place 1 nori piece, shiny side down, on bamboo sushi mat with the long edge toward you.
4

Top with scant 1/2 cup rice, spreading evenly to within 1/2-inch of top edge.
5

Flip sheet over so that the rice is on the bottom.
6

Place pairs of cheese sticks, jicama sticks, mango sticks and cilantro sprigs in straight line across nori.
7

Roll mat and fillings up tightly from bottom edge, pushing ingredients in as you roll.
8

Squeeze length of roll with mat to tightly shape the cylinder.
9

Remove mat; roll generously in tortilla chip crumbs.
10

Place roll on cutting board; cut into 8 pieces with slightly wet thin knife.
11

Repeat with remaining ingredients.
12

Arrange pieces, cut side up, on serving platter.
13

Top each with 1 tsp.
14

guacamole just before serving.