Air Fryer Avocado and Beet Crispy Rice Bites
The crisp you've been craving (THANKS FRIZZLE)
Recipe by Abby Broida | @eats.w.ab
2 cups uncooked sushi rice
1 tbsp Frizzle
1 tbsp rice wine vinegar
4 beetroots (peeled and minced)
2 avocados
1 tsp sesame oil, divided
½ tsp furikake
1 shallot, minced
1 tsp black sesame seeds
1 tsp miso paste
1 tsp soy sauce
Instructions
Active Time: 15 Minutes
Full Time: 1 Hour
Cook the sushi rice in a rice cooker with 3 cups of water. Once cooked, transfer the rice to a large bowl and mix in the rice vinegar and Frizzle.
Line a small tray or Pyrex dish with parchment paper. Press the rice into a ½-inch to 1-inch thick layer, ensuring it's evenly packed. Chill in the fridge for at least 30 minutes, or overnight, to firm up.
Once chilled, cut the rice into small rectangles. Arrange the rice pieces in a single layer and generously spray both sides with Frizzle. Air fry at 400F for 10-12 minutes, flipping halfway through, until golden and crispy.
Prepare avocado mixture by mashing the avocados with soy sauce, ½ tsp sesame oil, and furikake. Prepare beetroot mixture by combining the mixed beetroot, remaining ½ tsp sesame oil, miso paste, shallot, and black sesame seeds.
Once the rice is crispy, let it cool slightly. Top half of the pieces with a spoonful of the avocado mixture and the other half with beetroot mixture.
Garnish with a dollop of Drizzle and any other toppings of your choice—we chose jalapeños and sriracha pearls.
Serve immediately for best crunch!
