INGREDIENTS

1 Mission® 8" Heat Pressed Flour Tortilla (10410)  
1 cup Sushi Rice (see Related Recipe) 
1/4  Avocado , cut into eight thin slices 
1 Roasted Poblano Pepper  
1 oz.  Shrimp , cooked and cut in half lengthwise 
1 oz. Pickled Ginger  

DIRECTIONS

1.) Cut Mission® Flour Tortilla into 7" x 7" square. Warm tortilla.

2.) Prepare Sushi Rice.

3.) Place tortilla on a plastic lined sushi roller.

4.) Place a thin layer of Sushi Rice down the center of the tortilla square.

5.) Place shrimp, avocado slices, pickled ginger, and roasted poblano pepper on top of the rice.

6.) Roll tortilla tightly. Cut into rolls.

Recipe Using Same Product(s)

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  Sriracha Crispy Chicken Cone

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  Stuffed Poblano Chicken Taco

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  Bacon Weave Double Decker Taco