Recipe by: Chef Dhruv Oberoi, Executive Chef, Olive Qutub and The Grammar Room
INGREDIENTS:
Oil (for frying) - 300ml
Nori sheet - 1 unit
Tempura Flour - 10g
Water - 20ml
Sticky rice - 100g
Spring onion (chopped) - 20g
Ginger (chopped) - 5g
Red chilli (chopped) - 5g
Olive Oil - 30g
Avocado (medium) - 1 whole
Bird's eye chilli (chopped) - 3g
Lemon - 1 unit
Spring onion - 3g
Extra virgin olive oil - 5ml
Soaked wakame - 7g
Gari - 5g
Sesame oil - 5 drops
Honey 3g
Sea salt - to taste
Toasted black sesame - 1g
FOR NORI SHEETS
1. Heat sunflower oil in a deep saucepan till it reaches 150C.
2. Make tempura batter by mixing the tempura flour and water, it should be a runny batter but not too watery.
3. Cut the Nori sheet into 4 units and dip them in the batter and fry in the hot oil.
4. After frying for a few minutes, take them out on a dish with a paper towel to soak the excess oil.
FOR SCALLION SALSA
1. Chop the spring onion, ginger and bird's eye chilli fine and mix them in a bowl, honey.
2. Heat the olive oil in a saucepan and once warm enough, add it to the bowl and let cool.
FOR THE AVOCADO MIX
1. Soak the wakame leaves in cold water.
2. Meanwhile, mash the avocado in a bowl and add the chopped bird's eye chilli, chopped spring onion, gari and soaked wakame leaves, toasted sesame seed, and sesame oil. Finish it with salt, lemon juice and olive oil.
ASSEMBLY
1. Put the nori sheet in a serving dish.
2. Mix the sticky rice with the scallion mix and add on top, making it compact so it covers all of the nori without falling out.
3. Add a spoonful of the avocado mix on top and finish off with sliced scallions.