HAPPY SUSHI DAY!!! If there’s ever a day to celebrate, it’s gotta be International Sushi Day. 🍣 I’m not kidding. If you don’t believe me, google it. 🤣 Today, June 18th, is actually International Sushi Day! To honour this special day, here is another sushi creation just because I can’t get enough sushi, EVER.
These homemade crunchy rice crackers can be made with leftover rice and will keep for a couple of days in an airtight container. I haven’t specified how much of each sauce to add as I think it’s personal to taste. Some like more chilli, more sesame, more soya.. remember, always start with less (1/4 tsp), taste and add a little more as needed until you get the perfect flavour balance.
1. Roll ice into the size of meatballs on an oven tray and press down on each one to make a 0.5cm thick circle. Wet hands help
Ingredients
Instructions
2. Bake in the oven for 1 hour at 160°C until completely dried out but not coloured, bake longer if not fully dried out
3. Fry in hot oil and watch crackers puff up and become crisp, drain, set aside for later
4. Mix salmon with avocado, soya sauce, sesame oil, mayonnaise, sriracha chilli sauce, chives, and furikake to taste
5. Mix tuna with sesame oil, soya sauce, mayonnaise, sriracha chilli sauce, furikake, and spring onions to taste
6. Top half the rice crackers with salmon, sprinkle more furikake, and top with chives
7. Top half the rice crackers with tuna, sprinkle more furikake, and top with spring onions *** Furikake, Japanese sesame seed and seaweed seasoning, is one of my all-time favs, fabulous on hot rice, salads, veggies, eggs. It's now widely available in supermarkets. If you can't find it, though, use regular toasted sesame seeds***