Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crispy Rice Ingredients
Method
Crispy Rice Directions
- 1
Prepare Sushi Rice
Start by rinsing the sushi rice under cold water until the water runs clear. This removes excess starch.
- 2
In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil over medium heat, then reduce heat to low, cover, and let simmer for about 20 minutes until the rice is cooked and water is absorbed.
- 3
Season the Rice
Once the rice is cooked, remove it from heat and let it sit covered for 10 minutes.
- 4
In a small bowl, mix together rice vinegar, sugar, and salt until dissolved. Pour this mixture over the warm rice and gently fold it in with a spatula. Allow the rice to cool to room temperature.
- 5
Form Rice Cakes
Once the rice has cooled, take small portions (about 1/4 cup) and shape them into small rectangular cakes.
- 6
Place the rice cakes on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to firm up.
- 7
Fry the Rice Cakes
Heat vegetable oil in a deep pan over medium-high heat.
- 8
Fry the rice cakes in batches for about 2-3 minutes on each side or until they are golden brown and crispy. Use a slotted spoon to remove them and place them on a paper towel to drain excess oil.
- 9
Assemble the Dish
Arrange the crispy rice cakes on a serving plate.
- 10
Top each rice cake with a slice of spicy Hamachi, a slice of jalapeño, and a slice of avocado. Sprinkle with sesame seeds.
- 11
Serve
Serve immediately with soy sauce on the side for dipping.