Truffle Guacamole On Crispy Rice (vg) Recipe

Cook rice

Rinse the short-grain rice under cold water until the water runs clear. Combine rinsed rice and 1.2 cups water in a small saucepan, bring to a gentle simmer, cover and cook on low for 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, for 10 minutes.

Season rice

While rice rests, mix rice vinegar, sugar and 0.25 tsp fine sea salt until dissolved. Fluff the rice with a fork, drizzle the vinegar mixture over the rice and gently fold to combine. Spread rice on a tray to cool slightly until warm (not hot), about 10 minutes.

Form rice cakes

When rice is warm, wet your hands and press about 2 tablespoons of rice into compact 2.5–3 inch rounds (or rectangles), about 0.5 inch thick. You should get 10–12 pieces depending on size. Lightly dust both sides of each rice cake with cornstarch.

Fry until crispy

Heat neutral oil in a wide skillet over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer). Fry rice cakes in batches 2–3 minutes per side until deeply golden and crisp. Transfer to a paper towel–lined tray and season immediately with a pinch of fine sea salt. Keep warm in a low oven (90–100°C) if necessary.

Prepare avocado base

Halve and pit the avocados. Scoop flesh into a bowl and mash with a fork to a slightly chunky texture, leaving some small pieces for texture.

Mix flavors

Add the diced red onion, chopped cilantro, finely diced jalapeño, lime juice, 1 tsp sea salt, 1/2 tsp black pepper and 1 tbsp olive oil to the mashed avocado. Fold gently to combine. Taste and adjust seasoning with additional salt or lime juice as needed. If you want a stronger truffle aroma, stir in 1/2 tsp truffle oil now.

Plate the crispy rice rounds on a serving platter. Spoon about 1 to 1 1/2 tablespoons of guacamole onto each warm rice cake, spreading slightly but keeping a small peak for texture.

Use a truffle slicer or very sharp knife to shave thin slivers of fresh truffle over each guacamole-topped rice cake, distributing the 10 g of truffle across all pieces.

Top each piece with a small pinch of coriander cress. Finish with a light dusting of lime zest, a very small pinch of finishing sea salt and a crack of black pepper across the assembled pieces.

Serve immediately so the rice remains crisp. If preparing ahead, keep fried rice crisp by storing loosely covered at room temperature; assemble no more than 10 minutes before serving.