Dare I say these spicy avocado crispy rice squares are the perfect appetizer? They are vegetarian, can be made gluten-free and one of my all time favorite foods- an appetizer EVERYONE can enjoy!
1 c sushi rice, rinsed well
1 c water
2 tbsp rice vinegar
1 tbsp sugar
1 tsp kosher salt
2 avocados, cubed
1.5 tsp soy sauce
1/2 tsp sesame oil
1 tsp sriracha
Green onions, for garnish
Sesame seeds, for garnish
Canola oil, for shallow frying
To make the rice: Add the water and rice to a small saucepan. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes, or until the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes.
Add the rice vinegar, sugar and salt to a microwave safe bowl. Microwave for 20 seconds.
Add the cooked rice to a mixing bowl and using a spoon, cut the vinegar mixture into the rice.
Line a small sheet pan with plastic wrap and spread a touch of oil over top. Add the rice and press into a rectangular shape, about 1/2 inch thick. Refrigerate for 1-3 hours.
Combine all of the spicy avocado ingredients into a bowl and toss to combine.
Cut the rice into 2x2 inch squares. Add canola oil to a large skillet (more than you would to sauté but not enough to deep fry- this is called shallow frying) over medium- high heat. Once hot, add the rice squares and cook until they are golden brown (3-4 minutes). Flip and repeat on the second side.
Top crispy rice squares with spicy avocado, sesame seeds, green onions and serve with soy sauce.