Mexican Roll

Prep 10 min

Cook 10 min

Ready in 20 min

Turn taco-night leftovers into a Mexican sushi-style roll with cilantro-lime rice and carne asada for an easy, crowd-pleasing appetizer with bold flavor.

Ingredients

½ cup (125 mL) ranch dressing
½ avocado
1 tbsp (15 mL) Creamy Jalapeño Seasoning Mix

1 heaping cup (250 mL) prepared Cilantro-Lime Rice Meal Mix, cooled
¼ cup (60 mL) prepared Carne Asada Meal Mix, thinly sliced
Optional: Julienned jalapeño or sliced avocado
1 sheet nori seaweed

Directions

Place all the avocado ranch ingredients in the Electric Twist & Chop. Press START and let the ingredients blend until smooth. Transfer to a plastic bag and set aside.
Lightly grease the barrel and plunger of the Easy Roll Maker.
Fill both sides of the barrel with the rice, then press the plunger into both sides to make space for fillings.
Add the sliced steak and jalapeño or avocado, if using, evenly along the divots.
Reattach the plunger, close and latch the barrel, then lock on the end cap.
Turn the plunger until it’s past the threads, then gently press until you feel resistance.
Place a sheet of nori (shiny side down) on a cutting board and press the rice roll onto it, aligning the ends.
Roll up the nori, sealing the edge with a little water.
Let it rest a few minutes to soften the nori, then slice into 8–12 pieces.
Snip the corner of the bag of avocado ranch and drizzle over the slices before serving.