Cured Yolk Crispy Rice
Cured Yolk Crispy Rice....get ready for a very satisfying start to your morning, or snack, or dinner, whenever you're craving this recipe. And trust me, you'll be craving this recipe! Crunchy, golden wonderful rice base topped with creamy avacado and a jammy, full of flavor cured yolk. Just trust, you're going to love this.
Ingredients
- 4-6 yolks
- Tamari enough to coat the yolks
- 3/4 cup tamari
- 1 tbsp mirin
- 1 kombu strip
- 3 cups sushi rice cooked. I used calrose rice
- 2 tbsp sugar
- 5 tbsp rice vinegar
- Pinch of salt
- Avocado
- Chives to taste
- Lemon zest for topping
- Flaky salt for topping
- Toasted sesame seeds for topping
Instructions
- First, 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. Then, let cure anywhere from 4 to 12 hours. I did 4 hours because I wanted them super jammy.
- Secondly, season the sushi rice with the rice vinegar, sugar and salt. Then, press onto a small rectangular or square container and press well so it's flat and even. Place in the freezer for 2 hours. Yielded 6 squares.
- Optional to coat the rice in cornstarch. Then, fry in avocado oil until golden, it took about 8-10 minutes per square.
- Lastly, slice the rice, add the avocado slices, yolk, lemon zest, a touch of flaky salt, chives, black and toasted sesame seeds and that is it!
Nutrition
Calories: 420kcal, Carbohydrates: 83g, Protein: 11g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 130mg, Sodium: 1655mg, Potassium: 147mg, Fiber: 3g, Sugar: 5g, Vitamin A: 174IU, Vitamin C: 0.01mg, Calcium: 33mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.