Spicy Tomato & Avocado Sushi Bites Recipe

Spicy Tomato & Avocado Sushi Bites

Jassy Davis

50 mins

4-6 people

Ingredients

200g sushi rice
1 tbsp brown rice vinegar
1½ tsp caster sugar
½-1 tbsp hot sauce
½ tbsp egg-free mayonnaise
½ tsp tamari
½ tsp toasted sesame oil
1 spring onion
150g baby plum tomatoes
½ avocado
2 tsp toasted sesame seeds
2 crispy seaweed thins

Prep: 15 mins + soaking + cooling | Cook: 30-35 mins

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Method

1. Rinse the sushi rice under cold water till it runs clear. Tip into a pan and cover with 300ml cold water. Add a pinch of salt. Set aside to soak for 30 mins. Set the pan on a high heat and bring to the boil, then cover and turn the heat down. Simmer for 10-12 mins, till the rice has absorbed all the water. Take off the heat and let the rice sit in the pan, lid on, for 10 mins.

2. While the rice sits, mix the rice vinegar and 1 tsp caster sugar together till the sugar dissolves. Pour into the rice and use a rubber spatula to fold it through. Line a rectangular/square dish (around 18cm x 25cm or 20cm x 20cm) with baking paper, so it overhangs the dish, and spoon in the rice. Smooth it down, so it's level. Cover with another sheet of paper and lay some tins or a heavy book on top to compress the rice. Chill for at least 1-2 hrs, or overnight, in the fridge.

3. Take the rice out of the fridge and remove the tins/book and top layer of paper. Carefully lift the rice out of the dish using the baking paper and pop onto a chopping board. Use a wet knife to slice into 16-18 rectangles or squares.

4. Set a frying pan on a high heat. When it's hot, pour in enough oil to coat the base of the pan by about ½cm. Add a few rice cakes to the pan and fry for 2-3 mins till golden and crisp underneath, then turn and fry for another 2-3 mins. Transfer to a plate lined with kitchen paper. Repeat, till you have fried all the rice cakes, adding more oil to the pan as needed.

5. To make the topping, add the hot sauce (using more or less, depending on how much heat you like), the mayonnaise, tamari and sesame oil to a mixing bowl with ½ tsp caster sugar. Season with a pinch of salt, stir together and taste. Add a dash more salt, hot sauce, tamari or sesame oil, if you think it needs it.

6. Trim the roots and ragged greens off the spring onion. Thinly slice it and add to the bowl. Dice the tomatoes and add to the bowl. Halve the avocado and set aside the half with the stone for another time. Scoop the flesh out of the remaining half and dice it. Add to the bowl. Gently fold everything together till lightly coated.

7. To serve, arrange the crispy rice cakes on a plate or board. Top with spoonfuls of the spicy tomato & avocado mix. Sprinkle over the toasted sesame seeds. Crumble the seaweed thins and sprinkle them over the top. These are best eaten within 1 hr of assembling.

8. Get Ahead
You can fry the rice cakes a few hours before you wnat to use them and store them in the fridge until needed. You cna also mix the sauce in a small pot, and mix the veg toegther ina separate tub. Seal both and store in the fridge. Take everything out of the fridge 30 mins before you want to assemble and serve them. Don;t mix the veg an sauce together until just before serving, as the juices form the tomato can make it runny if it's left too long.