SunRice Recipe
Crispy Sushi Rice Bites with Coconut, Lime + Kingfish and Spicy Mayo Tuna Topping
20
min prep
8
min cook
28
min total
Method
1
In a small bowl, mix rice vinegar and caster sugar until the sugar dissolves to make the sushi seasoning.
2
Place SunRice Japanese Style Sushi Rice and water in a small pot over medium-high heat. Once bubbling on the edges and the middle is rippling, cover with a lid and reduce heat to medium-low. Cook for 13 minutes or until water is absorbed. Remove from heat and let it rest for 10 minutes with the lid on.
3
Remove the lid and pour the sushi seasoning over the rice. Fluff the rice with a rubber spatula to incorporate the seasoning.
4
Press, cool, and cut rice cakes:
5
Press: Line a 20cm/8" square pan with parchment paper. Transfer the hot rice into the pan and spread evenly. Cover with another piece of parchment paper and press firmly (we did about 0.5cm, but for a chewy centre cake only flatten to 1.5cm).
6
Weigh Down: Place a flat object on top (a second pan works well) and weigh down with 2 cans (each weighing around 400g/14oz).
7
Cool: Let the rice cool completely, then cover with cling wrap and refrigerate overnight (minimum 6 hours).
8
Cut: Lift the rice out using the parchment paper overhang. Wet the knife blade for neater cuts and slice the rice into 16 or so squares.
9
Cooking the Rice Cakes:
10
Heat about 1/4 cup of oil in a large non-stick pan over medium-high heat. Place half of the rice cakes in the pan – they should sizzle gently. Lower the heat to medium and cook for 4 minutes until golden and crispy. Flip and cook the other side for 4 minutes.
11
Transfer the cooked rice cakes to a paper towel-lined plate. Sprinkle each side with salt while still hot.
12
Add the remaining oil to the pan and cook the remaining rice cakes in the same manner.
13
Assembling:
14
Combine the kingfish, lime and coconut cream in one bowl and the tune, mayo and sriracha in another.
15
Top each square with either Avo, tuna and sesame seeds OR kingfish, radish and chives.
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