Ingredients
Scale
- 2 tablespoons Kikkoman ® rice vinegar
1 tablespoon sugar
½ teaspoon salt
1½ cups cooked sushi rice
Oil, for frying
1 avocado, thinly sliced
1 egg white
1½ cups Kikkoman ® Panko Bread Crumbs
Oil for frying
¼ cup Kikkoman® Sriracha Mayo
1 tablespoon hot sauce
Top with thinly sliced cucumbers, sesame seeds, sliced jalapeños.
Instructions
- In a bowl, combine rice vinegar, sugar and salt, place in the microwave for 30 seconds or until sugar and salt are dissolved. Add this to the cooked rice and stir to combine. Lay in a 9×9 baking sheet and press rice down. Place in the fridge for 1 hour.
- Cut rice into small bite size pieces/ rectangles. Add ¼ cup avocado or any frying oil to a small pan and fry rice pieces until golden brown. Set aside.
- In a bowl, crack the egg and discard the yolk, and in another bowl add the panko bread crumbs. Dip each slice of Avocado into egg white and then into the bread crumbs. Using the same pan as the rice, fry until golden brown.
- To assemble, place the crispy rice cakes on a plate, layer with avocado, cucumbers and sliced jalapeños. Drizzle some spicy mayo and enjoy!
- Prep Time: 20
- Cook Time: 15
- Category: Dinner
Keywords: Crispy Sushi, vegetarian sushi