45 serves
5 tipsCrispy Rice with Avocado, Nori & Roe
Method
Cook the Sushi Rice
- 1Rinse the sushi rice thoroughly until the water runs clear.
- 2Place the rice and water into an unperforated steam container.
- 3Select Full Steam at 100°C for 18 minutes.
- 4Transfer the cooked rice to a large bowl.
- 5Add the rice vinegar, sugar and salt and mix gently until evenly combined.
Press and Chill the Rice
- 1Line the same steam container with baking paper, allowing enough overhang to fold over the rice.
- 2Transfer the seasoned rice into the container.
- 3Using damp hands, press the rice firmly into an even layer approximately 1 cm thick.
- 4Place a second steam container on top to compress and level the surface.
- 5Remove the top tray and refrigerate uncovered for at least 3 hours, preferably overnight.
Portion the Rice
- 1Remove the chilled rice from the container.
- 2Cut into neat rectangles measuring approximately 4 cm x 3 cm.
- 3Keep refrigerated until ready to cook.
Crisp the Rice
- 1Preheat the Teppanyaki plate to Level 8.
- 2Once hot, reduce to Level 6–7.
- 3Add enough neutral oil to lightly coat the cooking surface.
- 4Place the rice rectangles onto the hot plate and cook for 3–5 minutes on each side until crisp and golden brown.
- 5Add additional oil as required to maintain an even crust.
- 6The rice should be crunchy on the outside while remaining soft in the centre.
- 7Keep warm until serving.
Prepare the Avocado
- 1Place the avocado into a bowl.
- 2Lightly crush with a fork, keeping some texture.
- 3Add the lemon juice and season lightly with salt.
- 4Mix until combined.
Assemble
- 1Lightly sprinkle each piece of crispy rice with Shichimi Togarashi.
- 2Top with a quenelle of avocado.
- 3Place a rectangle of nori over the avocado.
- 4Finish with approximately 5 g of roe.
To Serve
- 1Serve immediately while the rice is warm and crisp and the nori remains crunchy.
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...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
Shopping list for this recipe
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Chilling the rice overnight creates a firmer texture and makes portioning easier.
Ensure the Teppanyaki plate is properly preheated to achieve an even golden crust.
