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Crispy rice sushi

Sushi goes crunchy with these easy rice bites, topped with your fave sushi fillings!

Allergens: Recipe may contain gluten, milk, fish, soy and sesame.


8 Ingredients


  • 400g (2 cups) sushi rice

  • 80ml (1/3 cup) sushi seasoning

  • Vegetable oil, to shallow fry

  • Kewpie Mayonnaise, to serve

  • Thinly sliced avocado, to serve

  • Cucumber, peeled into ribbons, to serve

  • Smoked salmon, to serve

  • Black sesame seeds, to serve

4 Method Steps


  • Step 1

    Cook rice
    (400g (2 cups) sushi rice)
    following packet directions. Place rice in a large bowl. Drizzle over sushi seasoning
    (80ml (1/3 cup) sushi seasoning)
    . Use a large metal spoon to mix until well combined. Set aside to cool slightly.

  • Step 2

    Line a 17 x 27cm slice pan with plastic wrap. Add rice to pan. Use the back of a spoon to press and spread mixture firmly over base. Cover the surface of the rice with plastic wrap. Place in the fridge for 4 hours or until firm.

  • Step 3

    Cut the rice into 16 rectangles. Add oil
    (Vegetable oil, to shallow fry)
    to a non-stick frying pan to come 1cm up the side of the pan. Heat over medium-high heat. Cook the rice pieces, in batches, for 2 minutes each side or until golden. Drain on a plate lined with paper towel.

  • Step 4

    Top the rice pieces with mayonnaise
    (Kewpie Mayonnaise, to serve)
    , avocado
    (Thinly sliced avocado, to serve)
    , cucumber
    (Cucumber, peeled into ribbons, to serve)
    and smoked salmon
    (Smoked salmon, to serve)
    . Sprinkle with sesame seeds
    (Black sesame seeds, to serve)
    . Serve immediately.
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Image by Nigel Lough

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