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Soy Glazed Avocado with Furikake Rice + Daikon Radish
Soy Glazed Avocado with Furikake Rice + Daikon Radish
Soy Glazed Avocado with Furikake Rice + Daikon Radish
100 g daikon radishes
50 ml rice vinegar
15 g salt
2 red chillies
1 clove garlic
250 g sushi rice
60 ml rice vinegar
30 g caster sugar
1/2 tsp salt
1 tsp miso paste
1/2 tsp chilli flakes
1 tbsp caster sugar
2 tbsp mirin
150 ml light soy sauce
1 lime
1 medium orange
1 sheet nori
2 tsp garlic powder
1/2 tsp chilli flakes
1 tbsp white sesame seeds
1 tbsp black sesame seeds
2 medium avocados
  1. Peel and finely dice the daikon radish into neat 1⁄2cm cubes. Pour 140ml of water into a small saucepan and add the vinegar, salt, chilli and garlic. Bring the liquid to a boil. Tip the radish into a mixing bowl. Pour the boiling liquid over the radish, cover and chill in the fridge until completely cold.
  2. Rinse the rice under running water until the water becomes almost clear. Put a medium saucepan over a medium-high heat and add the rice. Pour 275ml of cold water over the rice, bring it to a boil and reduce the heat.
  3. Cover with a lid and simmer over the lowest heat possible for 20 minutes then remove it from the heat. Put a small saucepan over a medium heat and add the vinegar, the 30g of sugar and salt. Let the sugar dissolve then pour it over the cooked rice.
  4. Place the miso paste, chilli flakes and 1 tbsp sugar into a small pan and pour in the mirin and soy sauce. Place the pan over a high heat and reduce for about 7 minutes, until thickened slightly but not so that it’s sticky. Squeeze in the juice from the lime and orange.
  5. Toast the nori by passing it over a hot pan or ame a few times. Place the nori, garlic powder and chilli flakes into a spice grinder and blitz to a rough powder. Tip the powder into a small bowl with all of the sesame seeds and combine.
  6. Half the avocados lengthwise, remove the stone but leave the flesh in the skin. Brush the cut side of the avocado with the soy reduction. Heat a griddle pan until it’s smoking hot then place the avocado half flesh-side down (you might need to do this in a couple of batches).
  7. Grill for a few minutes, until the grill marks are dark, then turn 90° and grill for another few minutes.
  8. Stir most of the furikake seasoning into the rice. Place half an avocado on each plate and spoon the rice on the side of it. Scatter over some of the remaining furikake seasoning, the daikon cubes and dress with a drizzle of the soy sauce reduction.
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