Cook the Rice: Rinse the Rice under cold water until the water runs clear. Combine Rice and Water in a rice cooker or heavy-bottomed saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 12 minutes. Let stand, covered, for 10 minutes.
Season the Rice: In a small bowl, whisk together Aged Rice Vinegar, Sugar, and Fleur de Sel. Gently fold the mixture into the cooked Rice. Let cool completely.
Prepare the Yuzu Kosho Mayo: In a small bowl, combine Japanese Mayonnaise, Yuzu Kosho Paste, and Yuzu Juice. Mix well.
Form the Rice Bites: Lightly oil a 8x8 inch baking dish. Spread the seasoned Rice evenly into the dish and press down firmly. Refrigerate for at least 1 hour to firm up.
Cut and Fry: Cut the Rice into 1-inch squares. Heat Grapeseed Oil in a large skillet over medium-high heat. Fry the Rice squares in batches for 2-3 minutes per side, until deeply golden brown and exceptionally crispy.
Assemble: Gently place a small portion of Hokkaido Uni on each crispy Rice square. Drizzle with Yuzu Kosho Mayo. Garnish with Microgreens and a sprinkle of Gold Flake. Serve immediately.
Ingredients
16
1 1/2 cups355 mLKoshihikari Sushi Rice
1 3/4 cups415 mLFiltered Water
1.5 tbsp22.5 mLAged Rice Vinegar
1 tsp5 mLOrganic Cane Sugar
1/4 tsp1.25 mLFleur de Sel
1/4 cup60 mLJapanese Mayonnaise (Kewpie)
1 tsp5 mLYuzu Kosho Paste
1/2 tsp2.5 mLYuzu Juice
4 oz113 gHokkaido Uni (Sea Urchin)
1 tbsp15 mLMicrogreens (Shiso or Mizuna)
1/2 tsp2.5 mLGold Flake
4 tbsp60 mLGrapeseed Oil
Equipment
Rice Cooker (optional)
8x8 inch baking dish
Large skillet
Mixing bowls
Instructions
Cook the Rice: Rinse the Rice under cold water until the water runs clear. Combine Rice and Water in a rice cooker or heavy-bottomed saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 12 minutes. Let stand, covered, for 10 minutes.
Season the Rice: In a small bowl, whisk together Aged Rice Vinegar, Sugar, and Fleur de Sel. Gently fold the mixture into the cooked Rice. Let cool completely.
Prepare the Yuzu Kosho Mayo: In a small bowl, combine Japanese Mayonnaise, Yuzu Kosho Paste, and Yuzu Juice. Mix well.
Form the Rice Bites: Lightly oil a 8x8 inch baking dish. Spread the seasoned Rice evenly into the dish and press down firmly. Refrigerate for at least 1 hour to firm up.
Cut and Fry: Cut the Rice into 1-inch squares. Heat Grapeseed Oil in a large skillet over medium-high heat. Fry the Rice squares in batches for 2-3 minutes per side, until deeply golden brown and exceptionally crispy.
Assemble: Gently place a small portion of Hokkaido Uni on each crispy Rice square. Drizzle with Yuzu Kosho Mayo. Garnish with Microgreens and a sprinkle of Gold Flake. Serve immediately.
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