Inspired by FoodMyMuse's Nobu Copycate recipe on Instagram


INGREDIENTS
Crispy Rice
1 1/4 cup sushi rice 
1 2/3 cup water
2 tbsp rice vinegar
1/2 tbsp sugar
2 tbsp potato startch
Pinch of salt
Oil to pan fry

Assembly
Tsar Nicoulai Smoked Salmon Tzatziki Dip
1 avocado, smashed and seasoned with salt
Cucumber slices, about 12-15
Thin slices of jalapeno, to taste (optional)
Dill sprigs

DIRECTIONS
1. Cook your rice as per the directions or in a rice cooker.
2. Mix the sugar and rice vinegar well. Add it to the rice along with the potato starch and mix really well.
3. Cover a baking sheet with plastic wrap, spread and press the rice into the sheet in an even layer - you want it to be 1/4 - 1/2 inch thick. Cover with plastic wrap, place another container over it and add a weight on top. Refrigerate for 4-8 hours and then freeze for 30 minutes.
4. Cut your rice into rounds or squares. This will yield about 12-16 rounds depending on the size and thickness. 
5. Cover your pan with about 1/2 inch oil, add your rice rounds and fry until golden brown on both sides, about 8-10 minutes. Let cool slightly
6. Spread smashed avocado on each rice bite. Add a cucumber slice on top of the avocado, pipe or spread the Smoked Salmon Tzatziki next and top with jalapeno and/or dill sprigs if desired. Enjoy!