Crispy Rice, Cured Yolks & Avocado
Serves 230 mins prep40 mins cook
this will be a lot to say but I’ll do it…I prefer crispy rice as toast over bread 🙈.
0 servings
What you need
Instructions
1. Add the yolks to a non reactive dish and cover in the tamari, mirin and kombu. Mix them around often so they all get coated. Let cure anywhere from 4 to 12 hrs. I did 4 because I wanted them super jammy. 2. Season the sushi rice with the rice vin, sugar and salt. Press onto a small rectangular or square container and press well so its flat and even. Place in the freezer for 2 hrs. Yielded 6 squares. 3. Optional to coat the rice in cornstarch. Fry in avocado oil until golden, it took about 8-10 min per. 4. Slice the rice, add the avocado slices, yolk, lemon zest, a touch of flaky salt, chives, black and toasted sesame seeds.