As I sat at my kitchen table, savoring the last bite of a homemade sushi roll, a wave of nostalgia washed over me. It wasn’t just about the flavors—it was about the laughter and love that enveloped my family during those sushi nights. It reminds me of evenings spent with my loved ones, all gathered around as I made our favorite rolls. Ideas started bubbling in my mind, and that’s when I thought, “Why not take that joy and create something a bit different?” That’s how I found myself experimenting in the kitchen, eventually leading me to my delectable crispy rice squares with sushi-style topping.
These little delights capture the essence of sushi but provide a twist that’s both fun and easy to prepare. With every crispy bite, the creamy avocado, the spicy sriracha mayo, and the tangy ponzu seasoning offer a burst of flavor that makes these squares perfect for any occasion. I can already tell you're going to love this!
Why You’ll Love This Recipe
- Effortless Prep: Short on time? No worries! This dish is quick to whip up and requires minimal cleanup.
- A Family Favorite: The combination of textures and flavors makes it a nostalgic delight for family gatherings.
- Comforting Flavors: Rich, savory flavors with a touch of crunch bring comfort in every bite.
- Budget-Friendly: Uses accessible ingredients that won’t break the bank—delicious can be affordable!
Ingredients
– Sushi rice: This essential component gives your squares that perfect sticky texture.
– Rice wine vinegar: Adds a delightful tang and helps flavor the rice.
– Vegetable oil: Ideal for frying, giving that necessary crispiness.
– Sriracha mayonnaise: For that creamy spiciness that balances beautifully with fresh toppings.
– Avocado: Packed with healthy fats and a creamy texture that enhances every bite.
– Ponzu seasoning: A citrusy soy sauce alternative that adds complexity.
– Pickled ginger: A zesty touch that brightens up the dish.
– Nori sheet: Delicate and umami-rich, perfect for garnishing.
– Mixed sesame seeds: These add crunch and a nutty flavor to elevate your squares.
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
First things first, let’s tackle the sushi rice! Place the rice in a bowl and cover it with water. Use your fingers to swirl the rice gently, discarding the cloudy water. Repeat this three times until the water is clear.
Next, transfer the rinsed rice into a pan with 400ml of water and bring it to a boil. Turn down the heat, cover it, and let it simmer for 15 minutes until all the water is absorbed. The aroma starts to fill your kitchen, and it’s such a comforting scent! Afterward, let it rest for another 10 minutes without lifting the lid—this is crucial for achieving that fluffy rice!
Now, fluff the rice with a fork and delicately stir through the rice wine vinegar. Line a small rimmed baking tray with baking paper and spread the rice out evenly with a wet silicone spatula, aiming for about 1cm thickness. It’s critical that it’s thick enough to fry later without falling apart. Cover it up and pop it in the fridge for at least 3 hours or, better yet, overnight. The anticipation builds!
When you’re ready to fry, gently lift the rice from the tray and use a sharp, hot knife to cut it into 24 squares. Don't forget to wet the knife; this prevents sticking! Heat a thin layer of oil in a frying pan until hot. Once it’s shimmering, carefully drop in six rice squares. Fry them for 4-5 minutes on each side until they are beautifully golden and crispy. Just a tip: watch out for any splatters from the oil! Transfer them to a wire rack to cool, blotting any excess oil with kitchen paper.
Finally, time to assemble! Spread a little sriracha mayo on each square, follow it with creamy avocado slices, a dash of ponzu seasoning, and a small piece of pickled ginger. Don’t forget a cute nori square on top and a sprinkle of sesame seeds!
Pro Tips for Making This Recipe
– **Choose the Right Rice:** Remember to use **sushi rice** for that lovely stickiness.
– **Cooling Time:** Let the rice cool adequately in the fridge to help it set well.
– **Fry in Batches:** Cook only a few squares at a time to avoid overcrowding the pan.
– **Ingredient Adjustments:** Feel free to modify sauces and toppings based on your taste preferences or dietary needs.
How to Serve
These crispy rice squares shine as a casual appetizer or as part of an impressive sushi night spread! Pair them with a refreshing cucumber salad or a miso soup for a complete meal. They also work perfectly for potlucks or casual gatherings—what a hit they’ll be! For drinks, try pairing them with a chilled sake or a sparkling water infused with lemon—so delightful!
For a beautiful presentation, consider using a wooden platter or a colorful serving dish to showcase the squares alongside fresh herbs or microgreens for a pop of color.
Make Ahead and Storage
If you have leftovers (which is rare!), they’ll last in an airtight container in the fridge for about 2 days. While you can technically freeze them, I’d recommend enjoying them fresh for the best texture. The flavors meld nicely, and the toppings remain vibrant.
FAQ
Can I make this gluten-free?
Absolutely! Ensure you choose a gluten-free sriracha and ponzu sauce, and you’re all set.
What if I don’t have sushi rice?
If sushi rice isn’t available, short-grain or even medium-grain rice can work, but the texture may differ slightly.
Can I use an air fryer instead?
You can! Just preheat your air fryer and cook the squares in batches until golden brown—around 8-10 minutes should do it!
As I reminisce about my sushi nights, I genuinely hope this dish brings as much joy to your table as it does to mine. Try making these crispy rice squares with sushi-style toppings, and let me know how they turn out—I’d love to hear from you!
Crispy Rice Squares with Sushi-Style Topping
Equipment
- Frying Pan
- Baking Tray
Ingredients
Sushi Rice
- 50 g sushi rice
- 1 tbsp rice wine vinegar
- vegetable oil for frying
Toppings
- 100 g sriracha mayonnaise
- ½ large avocado cut into small slices
- ponzu seasoning
- 30 g pickled ginger cut into small squares
- 1 sheet nori cut into 24 small squares
- mixed sesame seeds
Instructions
- Rinse the rice in water three times until clear. Combine with 400ml of water in a pan, bring to boil, then simmer for 15 mins until absorbed. Let it sit covered for 10 mins.
- Fluff the rice with a fork, mix in rice vinegar. Spread in a lined baking tray to about 1cm thick, cover, and refrigerate for 3 hours or overnight.
- Cut the chilled rice into 24 squares. Heat oil in a pan; cook squares for 4-5 mins on each side until golden. Drain on wire rack.
- Assemble by spreading sriracha mayo on each square, topping with avocado, ponzu seasoning, ginger, nori, more mayo, and sesame seeds.