Crispy Rice Australian Avocado Sushi

• 1 Australian avocado
• 30ml spicy mayo
• 200g sushi rice, cooked
• 15ml ponzu

For the sushi rice: 

• Short grain rice 
• Rice vinegar
• Sugar
• Salt 

For the spicy mayo: 

• Kewpie mayonnaise
• Chilli garlic sauce 

For the ponzu:

• Soy sauce 
• Lemon juice

Spicy mayo

1. 2 parts kewpie mayonnaise.
2. 1 part chilli garlic sauce.
3. Mix together.

Sushi rice

1. Cook 150g of short grain rice.
2. Add 30g rice vinegar, 30g sugar, 10g salt, and mix together, not working it too much.
3. Get a square mold and press the sushi rice into the mold and put weight over it, let it completely cool. For best results let it sit overnight.

 Ponzu

1. Mix 1 part soy sauce and 1 part lemon juice.

Plate up

1. Cut the avocado half in half, peel off skin and de-seed.
2. Using a sharp knife, slice half the avocado as thinly as possible.
3. Move the sliced avocado onto cling wrap.
4. With the other half of the avocado, chop it up into a salsa-like texture.
5. Put the chopped avocado into a mixing bowl, add 25-30ml spicy mayo and 5-10ml ponzu and mix together.
6. Cut the sushi rice so it weighs about 200g.
7. Fry the sushi rice square in very hot oil of 210C for 90seconds to 2 minutes till golden. Let it rest for 2 minutes then cut into 4 pieces.
8. Add 1 large tablespoon of mixed avocado salsa on top of each crispy rice.
9. Get the sliced avocado and plate nicely over each piece so the salsa is totally covered.
10. Add one nice dot of spicy mayo on each piece, drizzle a bit of ponzu.