Crispy Rice with smoked sprats, gochujang mayo & cucumber

These bite-sized treats combine the crispiness of fried sushi rice with the delicate smoky flavour of sprats, enhanced by a creamy gochujang sauce. Perfect as an appetizer or starter, they offer a delicious balance of textures and flavours.

• Preparation: 25 minutes
• Resting time: 2 hours
• Cooking: 15 to 20 minutes
• Yield: 20 pieces

• 300 g cooked sushi rice
• 3 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 1 tin of smoked sprats
• 2 tbsp gochujang
• 2 tbsp Japanese mayonnaise
• 1 tbsp mirin
• 1/2 tsp sesame oil (optional)
• 1/2 cucumber
• 1 tbsp sesame seeds (white or black)
• A few sprigs of finely chopped chives
• Neutral oil for frying

1. Prepare the rice

In a small bowl, mix the rice vinegar, sugar and salt until fully dissolved. Gently fold this seasoning into the still-warm sushi rice, taking care not to crush the grains.

Spread the rice into a rectangular dish or tin lined with cling film to a thickness of about 1.5 cm. Press down firmly with a spatula or the back of a spoon to create a compact layer. Cover directly with cling film and place in the freezer for about 2 hours, until the block is firm enough to cut neatly.

2. Cut and fry

Turn the rice out of the mould and cut it into rectangles measuring approximately 4 × 6 cm.

Heat the neutral oil to 180°C. Fry the rice rectangles in small batches for 3 to 4 minutes on each side, until golden brown and crispy. Transfer to paper towels and leave to cool slightly for a few minutes.

3. Prepare the glaze

In a bowl, whisk together the Japanese mayonnaise, gochujang and mirin until smooth and well combined. For a deeper flavour, add a few drops of sesame oil.

4. Prepare the topping

Slice the cucumber into very thin rounds or ribbons using a mandoline. Carefully drain the smoked sprats and, if necessary, cut them into pieces that fit the size of the rice rectangles.

5. Assemble

Top each crispy rice rectangle with a slice of cucumber, a smoked sprat, and a drizzle of the gochujang glaze. Sprinkle with sesame seeds and finish with finely chopped chives.