Vegan Crispy Rice

Servings 4 people


Crispy Rice:

  • 1 cup uncooked rice
  • 2 tbsp rice wine vinegar
  • 2 tsp sugar or honey
  • Avocado oil

Avocado “Sushi”:

  • 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

Spicy Mayo:

  • 1/4 cup vegan mayo
  • 2 tsp sambal or sriracha
  • Water to thin out the sauce


  1. 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.
  2. Heat a large skillet over medium heat. Add about 1/2 inch of avocado oil to the skillet.
  3. 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.
  4. For the avocado mixture, combine all ingredients and add more sauces to taste.
  5. For the spicy mayo, combine all ingredients with a whisk and add water 1 tsp at a time until you get a dressing consistency.
  6. Add avocado mixture to the crispy rice and top with cucumber, jalapeño, spicy mayo and furikake seasoning.