This recipe features homemade crispy sushi rice topped with a refreshing and spicy cucumber salad, creamy avocado slices, and a hint of serrano pepper. It's a flavorful and texturally exciting dish, perfect as an appetizer or snack.
1. Cook rice. In a separate bowl, mix together rice vinegar, sugar, and salt; pour the vinegar mixture over the cooked rice and mix.
2. Line a 9”x9” (or similar) baking dish with plastic wrap and press the rice in evenly; refrigerate at least ~4 hours (or overnight) until firm.
3. In the meantime, make the cucumber salad by mixing the Persian cucumber, rice vinegar, soy sauce, sriracha, and sesame oil.
4. Cut the firm rice in small rectangles and separate them on a plate.
5. Heat a thin layer of avocado oil in a large pan or pot (a large pot may be better if you don’t have a spatter screen to reduce spatter) until temp is 350°F; add the rice and fry until golden brown on both sides; place on a paper towel to soak up excess oil.
6. Add two thin slices of avocado on each crispy rice along with a dollop of cucumber salad; add a slice of Serrano on top of each one and sprinkle with sesame seeds - enjoy!
Note: If you are making this for a party the rice can be fried ahead of time and then reheated in a dry pan.
