VEGAN OCEAN BITES - CRISPY "TUNA" RICE BITES

COOK YOUR RICE

1. In a colander, rinse the rice under cold running water for a few moments.

2. Add the rice to a saucepan with 250ml of cold water and a large pinch of salt.

3. Bring to a boil over high heat, cover and simmer over low heat for 20 minutes.

4. Remove from heat and leave covered for 10 minutes.

5. You want the rice to stick together.

6. In a small saucepan, combine vinegar, sugar and sesame oil, heat over low heat until sugar is dissolved and set aside.(Or if you have a rice cooker, or a pressure cooker use it)

ONE THE RICE HAS COOKED

1. Pour over the vinegar/sugar mixture, mix well to make sure every grain is coated.

2. Line a deep baking tray with cling film and tightly pack the rice, pushing down with the back of a spoon to make sure rice is compact, this is important so that the rice sticks together later on.

3. Cover and chill in the freezer for two hours until the rice has set.

ONCE THE RICE HAS SET

1. Remove from the freezer and cut into bite size squares.

2. Cover the bottom of the pan with some oil, and put on a medium to high heat.

3. Once hot, add the rice and fry on each side until golden brown and crunchy (5-8 minutes).

4. Drain onto kitchen roll to remove excess oil.

ASSEMBLE

1. Thinly slice the avocado.

2. Top each rice rice bite with a slice of avocado, top with ‘tuna’, drizzle over the spicy mayo and finish with a sprinkle of chives.

ENJOY!!

"vegan "tuna" poke bowl"

"VEGAN OCEAN BITES: MISO "TUNA" WITH CRISPY RICE PAPER"