Ingredients
Scale
- 2 cups cooked short-grain rice (sushi rice recommended)
- 1 tbsp rice vinegar
- 1 tsp sugar
- ½ tsp salt
- 1–2 tbsp vegetable oil (for frying)
- 2 ripe avocados (sliced thinly)
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp sesame oil
- 1 tsp sriracha (optional, for spice)
- 1 tsp furikake seasoning (Japanese rice seasoning)
- Sesame seeds (toasted)
- Green onions (chopped, for garnish)
Instructions
- Mix cooked rice with rice vinegar, sugar, and salt to create a sticky, sushi-style base. Let it cool slightly before shaping into small rectangles or squares.
- Heat oil in a nonstick skillet over medium heat. Place shaped rice patties in the pan and cook until golden brown and crispy on both sides. Alternatively, bake at 400°F (200°C) for 15–20 minutes for a healthier option.
- Top each crispy rice patty with thin slices of avocado. Drizzle with a mixture of soy sauce, sesame oil, and sriracha. Sprinkle furikake seasoning and toasted sesame seeds for added flavor and texture. Garnish with chopped green onions.
- Serve warm or at room temperature, arranging the pieces neatly on a platter for presentation. Add lime wedges on the side for an extra zesty touch.
Notes
- For gluten-free options, substitute tamari for soy sauce.
- Vegan alternative: Omit any animal-based toppings like fish roe or crab.
- Low-carb version: Replace rice with thinly sliced cucumber or zucchini rounds as the base.
- Assemble just before serving to maintain the crispy texture; toppings can be prepped in advance.
- Experiment with toppings like smoked salmon, pickled ginger, or wasabi mayo for extra flair.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack/Appetizer
- Method: Pan-Frying or Baking
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 serving (approx. 250g)
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg