Avocado Crispy Rice
Servings: 5
Equipment
- air fryer or shallow fry in a pan
- rice cooker
- 2 sheet trays quarter or half size
- parchment paper
- nonstick cooking spray
Ingredients
Crispy Rice
- 1 1/2 cups rice cooked, short grain white
- 2 tbsp rice wine vinegar
- 2 tsp sugar organic cane
- 1/2-1 tsp salt more to taste
Avocado
- 2-3 avocados ripe
- 2 tsp tamari more to taste
- 1 tsp toasted sesame oil
- 2 tsp rice wine vinegar
- 1 tsp salt as needed
Garnish
- 1 jalapeño thinly sliced
- black sesame seeds to taste
- scallions thinly sliced
Instructions
Prepare the crispy rice
- Gently heat the vinegar, sugar and salt in a small pot or in the microwave and stir until sugar is fully dissolved.
- Add freshly cooked rice to a bowl and pour in the seasoning mixture. Use a spatula or rice paddle to incorporate the mixture into the rice without breaking the rice grains.
- Line the baking sheet trays with parchment paper and then transfer the seasoned rice onto the tray and gently press down to flatten until the rice is about an inch in thickness. Place the second sheet tray on top and press down, then toss into the freezer for 10 minutes or refrigerator for about an hour.
- After chilling, remove the rice from the sheet trays and slice into nigiri sized rectangles. You can spray the knife with nonstick oil to make cutting easier.
- Generously spritz or coat with neutral oil then pop into the air fryer at 375F for about 10-12 minutes or until crispy. Season with salt after air frying and set aside.
Prepare the avocado
- Start by halving avocados, removing the pit and then finely dicing into small pieces.
- In a mixing bowl, add all remaining sauce ingredients and use a whisk to mix. Gently toss in the avocado chunks, or if you prefer, you can mash to create more of an avocado toast texture.
Assemble Avocado Crispy Rice
- To assemble, take one piece of crispy rice and top with a generous tablespoon or more of avocado.
- Top each piece with thinly sliced jalapeño, scallions and sesame seeds, to taste.