Ingredients
F
For the crispy rice:
s
1 cup sushi rice
w
1 cup water
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3 tbsp soy sauce
r
2 tbsp rice vinegar
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2 tbsp sriracha
g
2 tbsp gochujang, optional
O
Oil spray, I used avocado oil
F
For the ‘spicy salmon’:
f
200 g firm tofu
p
¼ cup plain vegan yogurt, or vegan mayo
v
2 tbsp vegan mayo
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2 tbsp sriracha
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1 tbsp gochujang, optional
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1 tsp sesame oil
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Salt to taste
g
2 green onions, thinly sliced
T
To serve:
a
1 avocado, thinly sliced
S
Sriracha, optional
Directions
1
Rinse the sushi rice until the water runs clear. Place it in a pot, add the water, and bring to a boil. Cover with a lid, reduce the heat, and simmer for about 15 minutes until the rice is cooked.
2
Let the rice cool slightly, then gently mix in the soy sauce, rice vinegar, sriracha, and gochujang (if using). Line a baking dish with plastic wrap, press the rice into the dish, and freeze for 30 minutes.
3
Cut the tofu into very small cubes. In a bowl, mix the vegan yogurt (or mayo), vegan mayo, sriracha, gochujang (if using), sesame oil, and salt. Add the tofu and stir until well coated. Set aside.
4
Remove the rice from the freezer and cut it into bite-sized pieces. Spray with oil and air fry at 390°F (200°C) for 15-20 minutes, flipping halfway through, until crispy.
5
Top each crispy rice piece with avocado slices and the tofu 'salmon' mixture. Drizzle with more sriracha if desired. Serve immediately and enjoy!
