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carrot crispy rice bites

Have leftover rice? Make these carrot crispy rice bites! The contrast of flavors and textures create the perfect little umami snack or appetizer. The carrot is a perfect substitute for salmon when combined with the seaweed and sriracha mayo. Double or triple the recipe if you want to make a big batch. You can even make rice solely for these crunchy bites—just make sure the rice is pressed and cools down enough so that the grains stick firmly together (short grain, or sushi rice is best!)



At least 1 cup of cooked rice

1/2 tsp rice vinegar

Pinch of salt and sugar

2 Tbsp neutral oil


1 large carrot

2 to 3 Tbsp of water

Pinch of salt

2 tsp soy sauce or tamari

1 tsp rice vinegar

1/2 tsp smoked paprika

2 Tbsp mayonnaise of choice 

1/2 to 1 tsp sriracha

1/4 sheet of nori 

1/8 tsp toasted sesame oil

1/2 avocado, thinly sliced (optional)

  • While the cooked rice is still warm, season it with the rice vinegar, pinch of salt and sugar. Line or lightly grease a small baking dish and press the rice firmly into an even layer about 1/2" thick. Cover and place in the fridge overnight or until ready to use.

  • Coarsely shred the carrot. Cook on medium heat with the water, salt, soy sauce, rice vinegar, and smoked paprika. Place a lid on the pan and simmer for 10 to 12 minutes until the water has evaporated and the carrots are soft. Transfer to a plate to let cool.

  • In the meantime, in a small bowl, mix the mayonnaise with the sriracha and set aside.

  • In a small food processor or herb chopper, break up nori until finely chopped. Add the cooked carrot and pulse a couple times into a mince (not puree) Mix with the spicy mayo and drizzle in the sesame oil, stirring to combine.

  • Turn the rice out onto a cutting board and use a sharp knife to cut them into bite-sized 2" x 1" rectangles. Pan-fry them in a neutral oil on medium-high heat until the surface of the rice becomes golden and crispy. Flip them over and crisp up the other side—or all 4 sides, like I did ;)

  • Assemble each bite with a thin slice of avocado (if using) and a spoonful of the spicy carrot mixture.

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