Crispy Rice Bites with Toppings
Ingredients
- 300g cooked sticky rice
- 1 tbsp rice vinegar
Chickpea tuna
- 1 tin of chickpeas
- 4 sheets of nori
- 1 heaped tbsp mayo
- 1 tbsp sriracha
- 1 tsp salt
- 1/2 an avocado
- Furikake for garnish
Grapefruit topping
- 1 grapefruit, cut into segments
- 2-3 tbsp lemon ponzu
- Sriracha mayo
- Spring onion for garnish
Preparation
Line a 9x9 baking tray with parchment and flatten the cooked rice into it. Put it in the freezer while preparing the toppings.
In a bowl, mash the chickpeas and add sriracha, mayo, salt, and crushed nori sheets. Mix well and set aside.
Cut the grapefruit into segments and place in a bowl with the ponzu.
Once the rice has firmed up, remove it and cut into little rectangles.
Heat a pan on high heat with about a centimeter of vegetable oil. Once hot, fry the rice rectangles on each side for about 5 minutes or until golden.
Remove the fried rice carefully and set on a paper towel to absorb excess oil.
For the chickpea tuna topping, lay a slice of avocado on the rice, add a pinch of salt and a touch of lemon, then top with the chickpea mixture. Drizzle with sriracha and sprinkle furikake.
For the grapefruit topping, squeeze a blob of sriracha mayo on the crispy rice, top with marinated grapefruit segments, and add sliced spring onion.
Tips
You can customize the toppings with your favorite ingredients.
This recipe is easy and versatile, making it great for different occasions.
