Description
A vibrant, plant-based dish featuring crispy pan-fried rice cakes topped with a creamy edamame whip and a zesty sesame avocado layer, perfect for a light lunch or appetizer.
Ingredients
Scale
For the Crust:
- 2 cups cooked sushi rice, cooled
- 1 cup shelled edamame, steamed
- 1 ripe avocado, mashed
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 clove garlic, minced
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil for frying
- 1 tablespoon toasted sesame seeds
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
1. Prepare the Crust:
- Mix cooked sushi rice with cornstarch and shape into 4 round cakes, about 1/2-inch thick.
- Heat vegetable oil in a skillet over medium-high heat and pan-fry rice cakes for 3-4 minutes per side until golden and crispy. Set aside.
- In a food processor, blend steamed edamame, garlic, soy sauce, and rice vinegar until smooth to make the edamame whip.
- In a bowl, combine mashed avocado with sesame oil, toasted sesame seeds, salt, and pepper.
- To assemble, place a crispy rice cake on a plate, top with a layer of edamame whip, then a spoonful of sesame avocado.
- Garnish with fresh cilantro and serve immediately.
Notes
You can customize the seasonings to taste.