Spicy Avocado Crispy Rice Squares

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!


Sushi rice:

1 c sushi rice, rinsed well

1 c water

2 tbsp rice vinegar

1 tbsp sugar

1 tsp kosher salt

Spicy avo:

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.


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