Crispy Rice but make it VEGAN. The hype is real on this one OMG. Whether you eat fish or not, you must try this! Would be so fun to make with friends or a date.
You can use any type of white rice, but sushi rice obviously works the best. Another tip, make sure you add plenty of oil to the pan and make sure it is super hot before you add the rice! We want it crispy on the outside, but soft and chewy on the inside.
Vegan Crispy Rice
- 1 cup uncooked rice
- 2 tbsp rice wine vinegar
- 2 tsp sugar or honey
- Avocado oil
- 3 small ripe avocados
- 1 tbsp vegan mayo
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp sambal or sriracha
- Cucumber slices
- Jalapeno slices
- Furikake or seaweed & sesame seeds to top optional
- 1/4 cup vegan mayo
- 2 tsp sambal or sriracha
- Water to thin out the sauce
Cook rice according to package. In a small saucepan, heat vinegar and sugar until sugar dissolves. Add to your cooked rice and place in the refrigerator for 30 minutes-overnight.
Heat a large skillet over medium heat. Add about 1/2 inch of avocado oil to the skillet.
Form rice into log shapes and place in the hot oil. Cook until golden brown, 3-4 minutes each side. Careful not to overcook, you still want the rice to be chewy in the middle! Place on a paper towel lined plate and set aside.
For the avocado mixture, combine all ingredients and add more sauces to taste.
For the spicy mayo, combine all ingredients with a whisk and add water 1 tsp at a time until you get a dressing consistency.
Add avocado mixture to the crispy rice and top with cucumber, jalapeño, spicy mayo and furikake seasoning.