THE ADDRESS Magazine Summer 2014 - Page 361

METHOD Put the sushi rice in a saucepan with 220ml water, then add a small stick of kombu, if using. Bring to the boil and stir, then continue to simmer until the rice becomes porridge-like; you may need to add more water. Preheat your oven to the lowest setting. Pour the rice mixture on to a baking tray then spread evenly and dry out for 3-4 hours, or for as long as possible. Once the rice has dried, it will look like a translucent plastic sheet. Pour the rapeseed oil into a saucepan and heat to 200C/400F, or until almost smoking. Break small pieces from the rice sheet and drop into the oil; the rice will immediately fizz then roughly triple in size, so don't fry too much at once. Drain on kitchen paper. To make the dip, put all the ingredients into a large mixing bowl then mash together, leaving a few larger pieces of avocado for texture, then serve with the rice crackers. 361