Korean lava wraps with crispy rice cakes, avocado and jalapeno

Name: Matt Preston Korean lava wraps with crispy rice cakes and avocado jalapeno recipe
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Yield: 18
Ingredients: 4 cups (600g) cooked sushi rice; 1 tbs rice wine vinegar; 1 tbs mirin; Vegetable oil, for shallow frying; Kewpie mayonnaise, to drizzle; 2 x 5g packets roasted seaweed snack; 1 Lebanese cucumber, thinly sliced; 2 ripe avocados, sliced; 1-2 jalapenos, thinly sliced; Black sesame seeds, to serve; Yuzu juice, to serve; Coriander leaves, to serve

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20m

07m

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by Matt Preston

delicious. senior editor

Feb 10, 2022

Matt Preston's mouth-watering Korean lava wraps with crispy rice cakes, avocado and jalapeno recipe is a dinner party must!

4 cups (600g) cooked sushi rice
1 tbs rice wine vinegar
1 tbs mirin
Vegetable oil, for shallow frying
Kewpie mayonnaise, to drizzle
2 x 5g packets roasted seaweed snack
1 Lebanese cucumber, thinly sliced
2 ripe avocados, sliced
1-2 jalapenos, thinly sliced
Black sesame seeds, to serve
Yuzu juice, to serve
Coriander leaves, to serve

Method

1.

Line base and sides of a 20cm square tin with plastic wrap. Mix cooked rice in a bowl with vinegar and mirin. Press rice into the prepared tin in an even layer. Fold over the plastic wrap and chill overnight to firm. Once firm, invert rice onto a chopping board.
2.

Cut into 18 rectangles approximately 6.5cm x 3cm. Heat 2cm oil in a large non stick frying pan over high heat. Add half the rice cakes, being careful as they might spit. Cook for 3-4 minutes, turning halfway, until golden on each side. Drain on paper towel. Repeat with remaining rice cakes.
3.

Drizzle Kewpie mayonnaise on a sheet of seaweed. Top with a rice cake, and fold seaweed up around the sides of the rice. Season with salt flakes. Top with cucumber, avocado and jalapeno. Sprinkle with sesame, drizzle with yuzu and top with coriander. Repeat with remaining rice cakes. Serve immediately.