Looking for a fun and tasty meal or appetizer that’ll leave you wanting more and more? Try these delicious Crispy Rice Avocado Bites. They’re gluten-free and plant-based.
I don’t know about you but I looove sushi. Whenever I see anything with crispy rice on the menu, it’s a given that’s one of the things I’m ordering. It’s typically made with a spicy tuna right on top but I wanted to re-create a tasty vegan option to enjoy.
This dish is so easy. I recommend you buy THESE silicone molds. It’s easier to form the shape of the rice. You just add the cooked rice into the molds then add a slice of parchment al paper right on top. Take your hand and flatten the rice out so it’s smooth and even. Place the rice in the fridge so it settles for about 10-15 minutes. Remove and fry them up when ready. It’s that simple 🙂
Here’s what you need
- Avocado
- Sushi rice
- Rice vinegar
- Silicone ice cube molds, I use THESE
- Lime
- Cilantro
- Jalapeños
- Vegan Mayo, I like Primal Kitchen
- Everything but the bagel seasoning or sesame seeds
- Yellowbird sriracha or any hot sauce
- Salt and pepper
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Related Recipes
- Sweet Chili Baked Salmon
- Cucumber Avocado Sushi Rolls
- Ahi Tuna Poke Tostadas
- Watermelon Poke Bowls
- Next-Level Vegan Asian Bowl
- Miso-Ginger Avocado Salad
I hope you give this tasty dish a try. If you do, let me know what you think by commenting below!
Xo
Natalie
Crispy Rice Avocado Bites
Crispy Rice Avocado Bites
Equipment
- 3 silicone ice molds
Ingredients
- CRISPY RICE
- 3 Silicone ice molds
- 2 cups cooked rice
- 1.5 tbsp rice vinegar
- 1/2 tsp salt
- Avocado oil for frying
- MASHED AVOCADO
- 2 avocados
- 1/2 lime juices
- Pinch of garlic powder
- Salt and pepper to taste
- SRIRACHA MAYO
- 1/2 cup vegan Mayo I like primal kitchen
- 2 tbsp sriracha
- 1 tsp lime juice
- TOPPINGS
- Sliced Jalapeño
- Chopped cilantro
- Everything but the bagel seasoning OR black and white sesame seeds
Instructions
- For the rice: start by taking the cooked rice and mixing in the vinegar, and salt. Take 3 of the silicone molds and add in the cooked sushi. Be sure to fill them up to the top.
- Then, take a piece of parchment paper for each mold and lay it right on top. Use your hand to flatten and smooth out the rice. Place the molds into the fridge to let them settle for at least 15 minutes.
- Next, prep the sriracha Mayo by mixing all the ingredients and set it aside or in the fridge.
- Heat a large cast iron skillet to medium high heat and add a small layer of oil. Just enough to cover the bottom of the pan.
- Take out the rice gently by pushing it out from the bottom and fry them up in batches for about 3-4 minutes per side.
- Meanwhile: to make the avocado mixture, add all the ingredients into a bowl and mash it up with a fork until smooth.
- Take each crispy rice, top it with the avocado mix, drizzle the sriracha Mayo right on top, then add cilantro, jalapeño, and everything but the bagel seasoning. I like to add a touch of salt on top for good measure and enjoy!!!