Katie Austin

Vegetarian Crispy Rice

Vegetarian Crispy Rice

If you guys have been following me for a while now, you know I don’t eat sushi (I know, I know…) So I decided to make a vegetarian version of crispy rice tonight with some leftover white rice that I had in my fridge, and holy moly, it turned out SO GOOD!!!! You guys have to try and let me know what you think!

Here’s what you need:

1 cup of cooked white rice

1 tsp sugar

1 tsp rice vinegar

1/2 cup cut up tofu

2 tbsp teriyaki sauce

1 tsp sesame oil

1 tsp black sesame seeds

1 tsp lemon pepper

1/2 avocado

2-3 Green onion, diced

Sriracha mayo (1 part sriracha to 2 parts mayo, and for extra good flavoring you can add a drop of sesame oil)


Here’s how you make it:

Rinse your rice. Cook rice according to package and let it air out. Once cool, mix in sugar and rice vinegar.

Place the rice in a dish you can compact it and cut into squares/rectangles later- so not a circular dish. Press into the rice to make sure it’s dense.  You can use your hands or even the bottom of a glass cup.

Then I let the rice sit in the fridge for at least 6 hours and then cut it up into crispy rice slices. Does best over night, but 6 hours will do!

Cut the rice into rectangular or square shapes. (I did about an inch wide and an inch and a half long) Fry the rice slices on medium/high in oil until golden brown (approximately 3 minutes on each side)

Then in a separate pan, add in your cut up tofu bites and teriyaki sauce, sesame oil, black sesame seeds and lemon pepper and cook on medium heat for about 6-8 minutes or until the tofu has started to get crispy and the sauce has thickened.

Then take the rice and top with sliced avocado, a piece of tofu, a sprinkle of green onion and sriracha mayo and BOOM you’ve got vegetarian crispy rice that will honestly blow your mind!