Put the rice in a small pan 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 with the vinegar cover and let cool.
Place the cream cheese in the blender at medium speed to soften its texture.
While you beat the cheese, take the pieces of surimi and crumble them a little in threads. Then chop them into small pieces.
Chop the chives and chilies, mix with the cream cheese and the surimi.
Add 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.
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