Watch Kourt Learn How to Make Crispy Rice with Avocado

In our latest Poosh Palate series, Sam Hyatt (Kourt’s longtime friend from high school and day one Poosh team member), is showing Kourt how to make crispy rice with avocado topped with homemade vegan mayo.

It’s one of Kourt’s favorite dishes to order when she goes out for sushi since she doesn’t eat fish or meat anymore, so Sam wanted to surprise her and teach her how to make it at home. And of course, we wanted to capture the whole experience for our readers.

Pro tip from Sam, “For the mashed avocado: I learned this trick when I was a kid, but if you put the avocado seeds in a bowl or cup of water near whatever avocado you have out, the avocado won’t brown.”

Watch Kourt learn how to make avocado crispy rice with Sam in the video below, and save the step-by-step instructions at the end.

Shot by: Ari Perilstein
@custommadeproductions
custommadestudios.com

Crispy Rice With Avocado

Recipe Type:Lunch/Dinner/Snack

Dietary Info:Vegan, Gluten-Free

Serving Size:16 crispy rice rounds

Prep Time:40 minutes

Cook Time:5 minutes

Total Time:45 minutes

Ingredients:

1 cup sushi rice
Rice vinegar
1/2 teaspoon sugar
Gluten-free soy sauce
Lemon juice
2-3 tablespoons vegan butter
1/2 cup vegetable oil
3 avocados

For vegan spicy mayo:
Vegan mayo
Sriracha
Crushed red pepper flakes *optional

Instructions:

For the rice:
1. Cooking the sushi rice. Add 1 cup sushi rice and 1 1/2 cups of water into a 2-quart pot. Bring to a boil and reduce the heat to low. Cover and cook until the water is absorbed (about 15 minutes). When the rice is cooked, mix in a splash of rice vinegar, 1/2 teaspoon of sugar, and a dash of GF soy sauce if you prefer.
2. Making the rice molds. While the rice is warm, form small, compact rounds. Note: Make sure the rice rounds are compact; the rice should not be falling apart.
3. Frying the rice. In a frying pan, add 1/2 cup of vegetable oil and 2-3 tablespoons of vegan butter. Once the oil is hot (test by adding a piece of rice in the oil—if it sizzles then it’s ready), add the rice rounds to the pan and fry both sides until golden brown (about 1-2 minutes on each side). Transfer the rice to allow the excess oil to drain.

For the toppings (avocado mash + spicy mayo):
1. Dice up the ripe avocado and add to a bowl. Thoroughly mash it with a fork.
2. Add a splash of gluten-free soy sauce and lemon juice and mix well.
3. Top the crispy rice with a dollop of the avocado mash.
4. In a bowl, add vegan mayo and the preferred amount of sriracha and blend together.
5. Drizzle the vegan spicy mayo on top of the avocado and sprinkle each round with crushed red pepper flakes.
6. Enjoy!

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