Crispy Rice Cakes

Methods

1. In a bowl, combine the cooked sushi rice, cornstarch, sesame oil, The Holly Tree Organic Peri Peri Seasoning, The Holly Tree Organic Black Pepper Powder, and The Holly Tree 100% Natural Himalayan Pink Salt. Mix until well combined.
2. Press the rice firmly into a parchment-lined square dish to about 1 inch thick. Refrigerate for 30 minutes until firm.
3. Cut the chilled rice into squares or rectangles.
4. Heat the neutral oil in a non-stick skillet over medium heat.
5. Pan-fry the rice cakes for 3–4 minutes per side until golden brown and crispy on the outside while remaining soft inside.
6. In a small bowl, whisk together the Greek yogurt, The Holly Tree Organic Peri Peri Seasoning, lemon juice, and olive oil.
7. Arrange the crispy rice cakes on a serving plate. Top each with avocado slices and cucumber ribbons.
8. Drizzle generously with the peri peri yogurt sauce, then garnish with pickled red onions, sesame seeds, and chopped spring onions.