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Crispy Rice, Cured Yolks & Avocado… These are so delicious, and let me just say one thing… practice makes perfect.

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Recipe Tip

Provided no yolks break you can reuse the tamari to cure more yolks

Crispy Rice, Cured Yolks & Avocado

By Nadia Aidi
Crispy Rice, Cured Yolks & Avocado… These are so delicious, and let me just say one thing… practice makes perfect

Ingredients 

  • 4-6 yolks
  • Tamari, enough to coat them
  • 3/4 c tamari
  • 1 tbsp mirin
  • 1 kombu strip
  • 3 cups cooked calrose rice
  • 2 tbsp sugar
  • 5 tbsp rice vinegar
  • Pinch of salt
  • Avocado
  • Chives to taste
  • Lemon zest
  • Flaky salt

Directions 

  • Add the yolks to a non reactive dish and cover in the tamari, mirin and kombu. Mix them around often so they all get coated. Let cure anywhere from 4 to 12 hrs. I did 4 because I wanted them super jammy
  • Season the sushi rice with the rice vin, sugar and salt. Press onto a small rectangular or square container and press well so its flat and even. Place in the freezer for 2 hrs. Yielded 6 squares
  • Optional to coat the rice in cornstarch. Fry in avocado oil until golden, it took about 8-10 min per
  • Slice the rice, add the avocado slices, yolk, lemon zest, a touch of flaky salt, chives, black and toasted sesame seeds

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

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