Rice Paper Chimichangas

Method

For the Sushi Rice:

1. Rinse the rice with water several times, pouring through a colander, until the water runs clear. Combine the rinsed rice and cool fresh water in a saucepot.
2. Turn the heat to medium high and bring the water to a simmer. Turn the heat to low, cover, and continure cooking for another 15-20 minutes, or until the rice is tender and water is absorbed.
3. Remove the pot from the burner, keep covered and allow the rice to cool for 15 minutes.
4. Turn the rice out of the pot and into a large bowl and gently fluff with a rice spoon to separate the grains. Add the Kikkoman® Rice vinegar, sugar, and salt, and continue fluffing until well blended.
5. Allow the rice to cool completely and gently mix in fresh herbs.

For the Roasted Peppers and Onions:

1. Char the poblano chiles and onions on all sides on a hot grill or open burner.
2. Transfer the charred poblano and onions to a bowl, cover the bowl tightly with plastic wrap, and allow to steam until cool.
3. Scrape off the charred skin of the poblanos, remove the seeds, and coarsely chop.
4. Trim off the stem ends of the onions and coarsely chop.
5. In a skillet, heat oil over medium low heat and cook the ginger, garlic, and scallions, add the poblanos and onions and continue cooking until completely coated in aromatics. Remove from the heat and cool.

For the Roasted Halibut:

1. Preheat the oven to 350℉. Heat a non-stick or cast-iron skillet with the oil blend. Sear the halibut filets, in batches, on one side until golden brown.
2. Brush the topside of the halibut liberally with Kikkoman® Gluten-Free Thai Chili Sauce, then turn the halibut over and brush the seared side with additional Thai chili sauce. Roast it in the oven until just ipaque throughout. Remove from the oven, allow to cool, and break apart into bite size pieces.

For the Chimichangas:

1. Brush water on your workstation and dip two sheets of rice paper in a bowl of water to moisten.
2. Arrange the two sheets of moistened rice paper end-to-end to form a long rectangle.
3. Lay a sheet of nori topped with herbed sushi rice close to the bottom edge of the rice paper. Scatter the roasted poblanos and onions over the rice.
4. Gently break apart the glazed halibut into medium small pieces and arrange crosswise 3-inches from the top edge of the second rice paper, and drizzle with a little extra Thai chili sauce.
5. Lift the lower edge of the rice paper and nori, fold it over and start rolling up the chimchanga. Once the bottom edge is folded all the way over, fold in the left and right side and finish rolling up the chimichanga to the end.
6. Repeat until all the rolls are complete, taking care to make the chimichangas are tight and compact.
7. Pan-fry the chimichangas in about 1-inch of hot oil blend on medium heat for a few minutes on the bottom until lightly golden, leaving the top unfired. Serve with additional Thai chili sauce for dipping.