Crispy Rice Squares with Sushi-Style Topping
These crispy rice squares topped with sushi-style ingredients make for a delightful appetizer or snack. Ideal for sushi lovers!
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.
Notes
The rice squares can be prepared ahead of time; just fry them right before serving for optimal crispiness.