Name: Crispy Rice with Avocado, Nori & Roe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 45
Cuisine: Japanese
Ingredients: 300 g sushi rice; 360 ml water; 4 tbsp rice vinegar; 1 tbsp caster sugar; 1 tsp salt; neutral oil, for frying; 2 ripe avocados; 1 tbsp lemon juice; salt, to taste; Shichimi Togarashi; 6 sheets nori, cut into rectangles to match the rice; 60 g roe; sea salt, to taste

Makes 45

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5 tips

Method

Cook the Sushi Rice

1
Rinse the sushi rice thoroughly until the water runs clear.
2
Place the rice and water into an unperforated steam container.
3
Select Full Steam at 100°C for 18 minutes.
4
Transfer the cooked rice to a large bowl.
5
Add the rice vinegar, sugar and salt and mix gently until evenly combined.

Press and Chill the Rice

1
Line the same steam container with baking paper, allowing enough overhang to fold over the rice.
2
Transfer the seasoned rice into the container.
3
Using damp hands, press the rice firmly into an even layer approximately 1 cm thick.
4
Place a second steam container on top to compress and level the surface.
5
Remove the top tray and refrigerate uncovered for at least 3 hours, preferably overnight.

Portion the Rice

1
Remove the chilled rice from the container.
2
Cut into neat rectangles measuring approximately 4 cm x 3 cm.
3
Keep refrigerated until ready to cook.

Crisp the Rice

1
Preheat the Teppanyaki plate to Level 8.
2
Once hot, reduce to Level 6–7.
3
Add enough neutral oil to lightly coat the cooking surface.
4
Place the rice rectangles onto the hot plate and cook for 3–5 minutes on each side until crisp and golden brown.
5
Add additional oil as required to maintain an even crust.
6
The rice should be crunchy on the outside while remaining soft in the centre.
7
Keep warm until serving.

Prepare the Avocado

1
Place the avocado into a bowl.
2
Lightly crush with a fork, keeping some texture.
3
Add the lemon juice and season lightly with salt.
4
Mix until combined.

Assemble

1
Lightly sprinkle each piece of crispy rice with Shichimi Togarashi.
2
Top with a quenelle of avocado.
3
Place a rectangle of nori over the avocado.
4
Finish with approximately 5 g of roe.

To Serve

1
Serve immediately while the rice is warm and crisp and the nori remains crunchy.

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How to Cook Sushi Rice

...And that's it, enjoy!

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Ingredients

Crispy Sushi Rice
- 300 g sushi rice
- 360 ml water
- 4 tbsp rice vinegar
- 1 tbsp caster sugar
- 1 tsp salt
- neutral oil, for frying
Avocado
- 2 ripe avocados
- 1 tbsp lemon juice
- salt, to taste
To Finish
- Shichimi Togarashi
- 6 sheets nori, cut into rectangles to match the rice
- 60 g roe
- sea salt, to taste