Adobo Beef Mexican Sushi

Step 1

Thaw avocado according to package instructions.

Step 2

Prepare the Cilantro Lime Rice, see the recipe here. Prepare the corn and jalapeño blend according to package instructions. Cool and hold separately.

Step 3

Spread a sushi mat on a clean surface. Place a sheet of nori shiny side down on the mat. Spread a thin, even layer of rice over the nori, leaving a 1-inch border at the top edge. Spread a thin line of avocado pulp horizontally across the center of the rice. Add a layer of corn and jalapeño blend, adobo beef, julienned red bell pepper, and fresh cilantro leaves.

Step 4

Using the sushi mat, carefully roll the nori over the fillings, pressing gently but firmly to create a tight roll. Seal the roll by moistening the exposed edge of nori with a bit of water. Use a sharp knife dipped in water to slice the roll into 6-8 equal pieces.

Step 5

Drizzle sour cream or crema over the sushi pieces. Garnish with pickled red onions. Add a drizzle of sriracha or spicy mayo as desired.