Crispy rice cakes with Wagyu hanger steak, avocado and furikake
The crispy rice trend (fortunately) hasn’t passed Robert van Dijk from @vurigekolen by. Instead of a sushi sandwich, he made these crispy rice cakes with hanger steak. He even used Wagyu hanger steak, but of course you can easily opt for hanger steak from Black Angus, for example. Or even another cut of steak. Although hanger steak is definitely worth trying at least once. Ready to get started with this recipe?
Preparing Wagyu hanger steak
First, let the Wagyu hanger steak come to room temperature.
Then prepare the furikake topping: cut the cucumber, spring onion and tomato into small pieces. Mix them with the rice vinegar and lemon juice and place the topping in the refrigerator so the flavors can develop.
Preparing crispy rice cakes
Cook the jasmine rice according to the instructions on the package and let it cool completely. Use a ring cutter to form compact discs of rice of about 8 cm and fry them in a pan with a little oil until golden brown and crispy on both sides.
Grilling Wagyu hanger steak
Grill the Wagyu hanger steak on both sides on the BBQ until it reaches a core temperature of about 50°C. Measuring is knowing. Let the meat rest afterward; the temperature will rise slightly during resting.
Slice the avocado into thin slices and spread them over the crispy rice. Place the Wagyu on top and finish with the chilled topping of cucumber, spring onion and tomato. Sprinkle with furikake.
Looks great, right?
ENJOY!
