Sushi rice Waffle

The sushi rice waffle is the perfect fusion between Canarian tradition and asian innovation. Vegan, of course.

INGREDIENTS

1/2 cup of sushi rice

1,5 cup of water

1 tsp of rice vinegar

1 tsp of sesame oil

for the topping

1 cube of chao

4 small peppers (we call them pimiento padron)

olive oil

sea salt

a couple of stalks of celery

ginger spray

grounded lemon grass

wasabi sesame

on the side

soy sauce

PREPARATION

Bring the water to boil. Add the rice and once boiling again let simmer for ten minutes with the lid. Check if all water has been absorbed, turn down the heat and leave for 10 minutes with lid. Let cool down completely afterwards (you can do this in the fridge).

Measure out a half cup of steamed white rice, and mix with sesame oil and rice vinegar

Roll rice into a tight ball, and press into greased waffle iron.

Let waffle iron run for 10 minutes on medium heat or until the rice reaches your desired level of crispiness.

Meanwhilem fry the peppers on high heat in a a frying pan with olive oil and salt. Let drain on some kitchen paper.

Sprinkle the celery with olive oil and fry in the airfryer on 200C for about 10 minutes.

Sprinkle with the lemon grass and ginger.

Add a cube of chao, the peppers and the celery. Finish with the wasabi sesame. Serve with soy sauce.