Crispy Sushi Rice With Avocado

This crispy sushi rice with avocado is the perfect recipe for leftover sushi rice.  These little bite-sized snacks will have you craving more with each bite. Leftover sushi rice can be used to make delicious, crunchy, umami bombs.  You will love making this for friends or family as a snack or an appetizer.  The crispy textures of the rice, combined with the creamy avocado slices and umami flavored soy, make for a delightful gluten-free treat. 

This crispy sushi rice is a vegan take on the classic Japanese crispy rice with spicy tuna.  You may have seen this fancy appetizer in your favorite Japanese restaurant.  What we have done here is made this high-end treat into something approachable and easy to perfect at home. Take a look at the ingredient run-down to see what exactly you need to make these tiny flavor bombs.

Crispy Sushi Rice Recipe Rundown


Sushi Rice– The quality of sushi rice is important.  Make sure you find a good quality of rice that is preferably non-gmo or organic.  This is the main component of crispy sushi rice. 

Sushi Rice Seasoning Vinegar– We use a few key ingredients to season the sushi rice. This will give the rice some flavor and depth.  Not only will this provide flavor, but health benefits may come along as well. According to one website, rice vinegar contains essential amino acids which are known to boost immunity. By combining rice vinegar, aji-mirin, sugar, water, and dashi kombu, you can make a flavorful seasoning to pour over your sushi rice.  The rice seasoning vinegar will layer this dish making the final product a harmony of many notes.  

Corn Starch– This ingredient is for that extra crunch.  This is what the rice squares are dredged in just before frying.  This will provide an irresistible crust made from heaven.  

Canola Oil– Although we used organic canola oil to fry the crispy rice, you can use any type of neutral oil that you would like.  By keeping a neutral flavored oil, you will be able to taste the flavors of the rice more without overpowering it.  Feel free to use oils such as canola, sunflower oil, grapeseed oil, or vegetable oil.  You are going to want to avoid stronger flavored oils sushi as olive oil, or coconut oil.

Tamari– Tamari adds umami to these crispy bites.  You can also use any type of soy sauce you have on hand. We like the flavor of tamari and the fact that it keeps this dish gluten free.  

Avocado– Avocado provides a contrast of texture and flavor.  The creaminess of the avocado contrast with the crunchy rice, and the fatty flavor contrasts with the hint of vinegar in the sushi rice.  Here is a great article on how to tell if your avocado is ripe.

Important Crispy Sushi Rice Tip!

One important tip when making this crispy sushi rice recipe is to try not to eat all of them! They are so good and making a large batch is always encouraged. It seems always to be gone in the blink of an eye! If you love sushi you might also love our tofu musubi recipe.

If you tried one of our recipes or found our articles helpful, let us know in the comments below how it turned out!

Follow us on PinterestInstagram, and Facebook. Take a picture of your creations and tag us using #cookingupvegan.

Luna & Nate

Crispy Sushi Rice With Avocado

Recipe by Cooking Up Vegan Course: SnacksCuisine: JapaneseDifficulty: Medium


Prep time


Cooking time


Resting Time


Total time



Crispy sushi rice with avocado is the perfect recipe for leftover sushi rice. These crispy, creamy, umami, bites will have you craving more!


  • 1 recipe 1 Sushi Rice Recipe

  • 1 1 Avocado

  • 2 Tbsp 2 Soy Sauce

  • 1/4 Cup 1/4 Corn Starch (or more as needed)

  • 1/4 Cup 1/4 Oil (for frying)

  • 1 Tbsp 1 Sesame seeds (optional)


  • Begin by preparing a batch of sushi rice.
  • After the sushi rice is cool, place into a square pyrex or baking dish, pressing the sushi rice down making it as flat and even as possible.
  • Leave in fridge overnight to stiffen up.
  • After rice block is set, use a sharp wet knife to cut the sushi rice into thin rectangular blocks.
  • Pre-heat a non-stick pan with oil
  • Dredge the rice into the rice flour, and then place it into the hot oil.
  • Sear 2-3 minutes on all sides or until golden brown and crispy.
  • Place onto a plate and garnish with a splash of soy sauce and a slice of avocado.

Have you tried this vegan recipe?

Tag @cookingupveganblog on Instagram and hashtag it

You will like this vegan recipe!

Follow us @cookingupvegan on Pinterest

Try this vegan recipe!

Follow us on Facebook

Nutrition Facts

8 servings per container

  • Amount Per ServingCalories204
  • % Daily Value *
  • Total Fat 12.5g 19%
    • Saturated Fat 1.6g 5%
  • Cholesterol 0mg 0%
  • Sodium 249mg 11%
  • Potassium 127mg 4%
  • Total Carbohydrate 8.9g 3%
    • Dietary Fiber 1.8g 4%
    • Sugars .1g
  • Protein 2.4g 4%

  • Calcium 1%
  • Iron 3%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Leave a Comment

Your email address will not be published. Required fields are marked *