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These Crispy Chipotle Fish Rice Squares are a fun, flavour-packed twist on sushi bites! Crunchy golden rice squares are topped with flakey chipotle-spiced fish, creamy avocado, tangy pickled onions, and a drizzle of spicy mayo. Perfect as an appetiser or a light meal, they’re easy to make and even easier to devour!
Ingredients
Crispy Rice Squares:
2 cups jasmine rice
3 cups water
2 tbsp rice/white wine vinegar
Chipotle Fish:
500g white fish (Basa, cod or salmon also works)
1 Packet Mingle Chipotle Taco Seasoning
3 tbsp olive oil
Salt and pepper
Spicy Chipotle Mayo:
2 tbsp Spicy Mayo
1 tsp Mingle Chipotle Taco Seasoning
2 tsp water
1/2 avocado
Pickled red onion
1/2 cup coriander
Method
Rice:
Add the rice and water to a rice cooker and cook. Once done, stir in the vinegar. Note: the rice should be sticky, if it’s too dry, mix in 2–4 tbsp of water.
Line a large tray (33.5x24cm) with cling wrap and baking paper. Spread the rice evenly in the tray, pressing it down firmly with a spatula to pack it tightly. Refrigerate for at least 1–2 hours or overnight.
Once set, cut the rice into even squares*. Place them in an air fryer, spray generously with olive oil, and cook at 200°C for 18–20 minutes, flipping halfway, until golden and crispy. Set aside on a wire rack while you cook the fish.
Chipotle Fish:
Cut the fish into short strips. In a bowl, toss it with olive oil, Chipotle taco seasoning (reserving 1 tsp), salt, and pepper. Air fry at 200°C for 8–10 minutes until cooked through.
Spicy Chipotle Mayo
In a small bowl, mix the spicy mayo, chipotle taco seasoning, and water until smooth.
To assemble, top each crispy rice square with avocado slices, the flaked fish, pickled red onion, and coriander. Drizzle with spicy mayo and serve.
*Tip: Use wet hands when handling the rice to prevent sticking. Wipe the knife clean between each cut for smooth, even slices.
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