‘My kitchen is a mystical place, a kind of temple for me. It is a place where the surfaces seem to have significance, where the sounds and odours carry meaning that transfers from the past and bridges to the future’.
Since I became a vegetarian my friends have been asking if I will miss sushi. I spent a long time in Japan and loved the different variations you could get of these delicate morsels of Nigiri. As I was thinking about it, an idea came about to make my own vegetarian version, adapting slightly and creating a crispy bottom and this sushi rice biscuits were born.
I topped them with lots of different flavours and served them as canapes with wine, but Mr B liked them on their own and noted they tasted like savoury rice-crispies.
Ingredients
- 6 cups cooked sushi rice, cooled (2 cups uncooked)
- 3 tbsp. rice vinegar
- 2 tbsp. granulated sugar
- 1 tbsp. salt
- ¼ cup coconut oil
Method
- Line a baking tray with cling film with some overhang on all sides
- Place the rice in a large bowl and mix in the vinegar, sugar and salt
- Scoop into the tray and push down into a thin layer, around ½ inch thick
- Place a piece of cling film over the top and place in the fridge overnight
- In the morning take out the tray, remove the cling film and tip onto a clean surface
- Use a sharp knife to cut the rice block into one-inch pieces, try to make them as clean as possible
- Brush the squares with coconut oil on both sides and place on a baking tray
- Cook for 20 minutes at 450F, flipping once. Or until brown on each side
- Top with any topping you like. I used avocado with garlic salt, strawberries with aged balsamic, Easter radishes, tofu cream cheese and edible flowers
