Crispy sushi rice cubes
Ingredients
- 500g sushi rice, rinsed in cold water 3 – 4 times
- 2 spring onions, thinly sliced
- 60ml (¼ cup) black sesame seeds, toasted
- vegetable oil, to deep-fry
- 80ml soya sauce
- 80ml water
- 5ml (1 tsp) mirin/dry sherry
- 5ml (1 tsp) rice vinegar
- 30g butter
- potato flour, to dust (available at most health stores)
- pea shoots, to garnish
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