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Crispy Rice with Prawns and Avocado

Crispy Rice with Prawns and Avocado

By Lisa FaulknerPublished on 11 August 2025For her Crispy Rice with Prawns and Avocado, presenter, author and OcadoLife regular Lisa Faulkner was inspired by one of her favourite sushi-style restaurant dishes. “The crispy rice cubes are topped with spicy salmon, tuna or avocado. I’ve made this version with prawns and avocado as it’s super easy – a delicious morsel to pop in your mouth!” The recipe makes 12 squares – serve as part of a sharing menu or as a starter, and allow an extra three hours for soaking and chilling.
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Time and servings

30 minsTotal time
20 minsPrep time
10 minsCooking time

Ingredients

  • 250g sushi rice
  • 1 tbsp potato starch (or use cornflour)
  • 2 tsp rice vinegar
  • 3 tbsp (approx.) light olive oil, for the tin and for frying
  • 140g large cooked king prawns
  • 3 tsp sesame oil
  • 1 avocado, cut into 1 cm cubes
  • ½ lime, juiced
  • 2 tsp (approx.) sriracha sauce, plus extra for drizzling
  • 1 salad onion, finely sliced
  • 3 (approx.) dashes Tabasco
  • 1 tbsp soy sauce
  • 1 tbsp malt vinegar (or use rice vinegar)
  • 2 (approx.) large pinches sesame seeds, for sprinkling
  • ½ (30g) pack coriander, leaves picked

Method

  • Step 1

    Put the rice in a pan, cover with 330ml water and leave to soak for 30 mins. Bring to the boil, then reduce the heat; simmer gently for 8 mins or until the water has been absorbed and the rice is just tender.

  • Step 2

    While still warm, add the potato starch (or cornflour) and 2 tsp rice vinegar to the rice, then fluff up with a fork. Line a small loaf tin (approx. 10 cm x 20 cm x 7 cm) with cling film, then lightly oil it; tip in the rice and gently press it down in the tin to create an even layer. Place in the fridge to set for a couple of hours.

  • Step 3

    For the topping, toss the prawns in a bowl with 1 tsp sesame oil; set aside. In a separate bowl, toss the cubed avocado with the lime juice, sriracha and a small pinch of salt. Stir through the salad onion with a few dashes of Tabasco. Adjust the seasoning to taste; set aside.

  • Step 4

    To make the dipping sauce, combine the soy sauce, malt vinegar (or rice vinegar) and remaining 2 tsp (approx.) sesame oil in a small bowl; set aside.

  • Step 5

    Remove the rice from the fridge and turn out; discard the cling film. Using a large sharp knife, cut in half down the middle, then slice into 12 x 4-5 cm squares (dip the knife in cold water before each cut). Heat 2 cm olive oil in a large wok or frying pan. Shallow fry the rice squares in batches for a few mins, turning halfway through, until crisp all over; remove and drain on kitchen paper.

  • Step 6

    Arrange the crispy rice cakes on a platter and top with a spoonful of the avocado mix and one or two dressed prawns; add another drizzle of sriracha, if you like. Sprinkle with sesame seeds and finish with a coriander leaf. Serve with the dipping sauce.