Crispy Sushi Rice Bites

Method

1. Season the rice.While the rice is warm, fold through sushi vinegar and salt. Avoid crushing the grains.
2. Press and chill.Line a small tray or container with baking paper. Press the rice into an even 2 cm layer. Cover and chill for 20 minutes until firm enough to cut.
3. Make the topping.Mix mayonnaise, gochujang and rice vinegar. Transfer to a small piping bag or keep chilled in a bowl.
4. Cut and dust.Turn out the rice and cut into 12 neat rectangles. Dust the broad sides very lightly with cornflour.
5. Cook until crisp.Heat oil in a non-stick pan over medium heat. Cook in batches for 3–4 minutes per side until deeply golden and crisp. Drain briefly on kitchen paper.
6. Top and serve.Add a small spoonful of spicy mayonnaise to each warm bite. Finish with nori, sesame and spring onion. Serve immediately.