Crispy rice has become one of the most searched food trends this year, and it’s easy to see why — golden, crunchy rice squares paired with a punchy spicy mayo are endlessly shareable and genuinely delicious. This version keeps it fully plant-based without losing any of the crunch.
Serves: 4 | Time: 35 minutes (plus chilling time)
Ingredients
- 2 cups cooked and cooled sushi rice
- 1 tbsp rice vinegar
- 2 tbsp neutral oil, for pan-frying
- 1 cup cubed firm tofu, pan-fried
- 1 avocado, sliced
- 1 cup shredded carrots and cucumber
- 3 tbsp vegan mayo
- 1 tbsp sriracha
- 1 tsp soy sauce
- 1 tsp toasted sesame oil
- Nori sheets, cut into strips
- Sesame seeds, for garnish
Method
- Mix the cooled sushi rice with rice vinegar. Press firmly into a lined square pan about ½-inch thick. Chill in the fridge for at least 1 hour, or freezer for 20 minutes.
- Cut the chilled rice into small squares or rectangles.
- Heat oil in a nonstick skillet over medium-high heat. Pan-fry the rice pieces for 2–3 minutes per side until golden and crisp. Drain on a paper towel.
- Whisk vegan mayo, sriracha, soy sauce, and sesame oil together to make the spicy sauce.
- Arrange the crispy rice, pan-fried tofu, avocado, carrots, and cucumber in a bowl.
- Drizzle generously with spicy sauce, top with nori strips and sesame seeds, and serve immediately.
Recipedea Tip: This recipe photographs beautifully — a great one to pair with a short-form video for social content tied back to Recipedea.
