Ingredients

• CHIPOTLE DIP
• Rice
• Rice vinegar Sugar and salt
• Seaweed sheet
• Avocado
• Toasted sesame
• Soy sauce
• Crab sticks

Preparation

1- Wash the rice, let it drain several times and put it to cook.
2- Mix the sugar, salt and rice vinegar and stir it for a few seconds.
3- When the rice is ready, stretch it and air it in a large bowl, add the mixture, stir and continue to air.
4- Chop the avocado.
5- Place the extended rice on the seaweed leaves, turn 180º, extend DIP DE CHIPOTLE and put the whole crab sticks next to the chopped avocado.
6- Roll, batter with semolina and chop.