Put the rice in a small saucepan with 600ml of water. Bring to a boil and cook for 10 minutes or until the water is absorbed and the rice is tender. Stir in the vinegar, cover, and let cool.
Place the cream cheese in the mixer on medium speed to soften its texture.
While the cheese is being whipped, take the surimi pieces and shred them a bit into strands. Then chop them into small pieces.
Chop the scallions and chilies, mix with the cream cheese and surimi.
Add the olive oil and salt.
Serve the rice with the surimi mixture on top.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?