Teriyaki Steak Crispy Rice Bites

1. Cook & Season the Rice: After cooking the rice, while rice is still warm, gently fold in 2-3 Tbsp of rice vinegar, 1-2 tsp of sugar, and 1/2 tsp of salt until evenly seasoned. Avoid overmixing.

2. Press & Chill the Rice: Line a quarter sheet pan with plastic wrap and lightly spray with cooking spray. Transfer rice to the pan and spread evenly. Top with another piece of plastic wrap and press firmly (using a second sheet pan or your hands) to compact into a tight, even layer. Chill until firm, either one night in the fridge or about 2 hours in the freezer.

3. Make the Pickled Onions: Place sliced red onion and peppercorns in a heatproof jar. Add 1/2 Cup of rice vinegar, then pour boiling water over the top until onions are fully submerged. Let sit for at least 20–30 minutes (longer for deeper flavor). Drain before using.

4. Cut the Rice: Lift chilled rice from the pan using the plastic wrap. Using a sharp knife dipped in water, cut into even squares (about 2 inches). Re-wet knife as needed for clean cuts.

5. Crisp the Rice: Place rice squares on a wire rack set over a baking sheet and lightly spray all sides with cooking spray. Cook in a convection oven (preferred method) and bake at 400°F for 15–20 minutes. Or cook in a standard oven and bake at 425°F for 20–25 minutes, flipping halfway. Bake until golden and crisp on the outside, tender inside.

6. Cook the Steak Tips: Cook Schweid & Sons Teriyaki Style Tri-Tips in a hot skillet or on the grill for 3-5 minutes per side or until medium-rare and nicely caramelized. Let rest, then slice into bite-sized pieces.

7. Assemble Crispy Rice Bites: Top each crispy rice square with the following - A slice of avocado - Teriyaki steak - Pickled onions - A small dollop of wasabi mayo.