Crispy Rice (Japanese Sushi Rice Technique with Avocado Topping)

Ingredients

• 300 g sushi rice, Japanese short-grain, or Koshihikari
• 350 ml water
• 30 ml rice vinegar, Japanese style
• 10 g caster sugar
• 5 g Maldon sea salt
• 60 ml neutral oil, for pressing and coating
• 2 ripe avocados, Hass variety
• 15 ml lemon juice
• 30 g sesame seeds, black and white mixed
• 15 g nori, toasted, cut into thin strips
• 30 g pickled ginger, for garnish

Method

1. 1
   Rinse sushi rice under cold running water until water runs clear, approximately 1 minute; drain completely in fine sieve.
2. 2
   Combine rice and 350 ml water in heavy-bottomed saucepan; bring to boil over high heat, then immediately reduce to lowest setting, cover, and cook 12 minutes — do not lift lid.
3. 3
   Remove from heat; let rest covered 10 minutes; fluff gently with wooden spoon.
4. 4
   While rice cooks, whisk together rice vinegar, caster sugar, and Maldon salt; fold gently into hot cooked rice using spatula with cutting motion to cool and season evenly without crushing grains.
5. 5
   Line 8 cm × 8 cm metal square mould with plastic wrap; brush generously with neutral oil; fill with 100 g sushi rice, pressing firmly with oiled fingers; unmould onto parchment and arrange on serving plate.
6. 6
   Halve avocados, remove pit, and slice thinly; drizzle immediately with lemon juice to prevent oxidation.
7. 7
   Top each rice cake with 3–4 avocado slices, fanning slightly; sprinkle with sesame seeds and nori strips; serve immediately at room temperature.