Crispy rice, miso and sesame bites with avocado lime cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray or small square pan with parchment paper and lightly brush it with some of the olive oil.

2. 2

   In a large bowl, combine the cooked and chilled jasmine rice with the white miso, grated Parmesan, cornstarch, beaten egg, half of the chives, half of the grated ginger, sesame oil, white sesame seeds, salt, and black pepper. Stir and press with a spatula until the mixture is well combined and slightly sticky.

3. 3

   Spread the mixture into the pan or onto the tray, forming a rectangle about 1.5 cm thick. Press firmly to compact it well. Brush or drizzle the top with the remaining olive oil.

4. 4

   Bake for 20 minutes at 220 °C / 425 °F, or until the surface is set and the edges are starting to turn golden.

5. 5

   Remove from the oven, let it rest for 10 minutes, and cut into 16 small squares or rectangles. Carefully turn each piece over to expose a new side.

6. 6

   Return the pieces to the oven and bake for 10 more minutes at 220 °C / 425 °F, until the bites are golden and crisp on the outside.

7. 7

   While they bake, make the cream. In a small processor or with a fork, mash the avocado with the Greek yogurt, lime zest, lime juice, honey, the remaining grated ginger, and an extra pinch of salt until smooth.

8. 8

   Transfer the cream to a bowl and fold in the remaining chives. Taste and adjust salt if needed.

9. 9

   Serve the rice bites hot or warm with the avocado lime cream on the side. Finish with the chopped cilantro leaves and, if desired, a few extra sesame seeds on top.