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Rainbow Rice Nachos

Add a lot of fun and color to your meal with this Rainbow Rice Nacho Bowl! Make use of leftover rice and turn it into this beautiful colorful rice chip tuile and pair it perfectly with cured salmon, avocado, jalapenos, pickled onion, and umami dressing. Mmmmmmm, DELICIOUS! Live life in colors with Suncore Foods® Premium Midori Jade Matcha and Ruby Red Radish Supercolor Powders to achieve this fun, delicious rainbow. Life is better with nachos!

Ingredients

Rice Tuile for Nachos:
300g day old rice
270-300 mL of water
A pinch of Suncore Foods® Rose Salt
Mushroom bouillon
4 cups of neutral oil for frying
1/2-3/4 tsp of Suncore Foods® Ruby Red Radish Supercolor Powder for dark pink
1/2 -3/4 tsp of Suncore Foods® Premium Midori Jade Matcha Supercolor Powder for green

Salmon Marinate:
300g of raw sashimi-grade fish
1 tsp Aji Panca pepper paste or 1/2 tbsp gochujang
1 tbsp of sesame oil
2 tsp of mirin
1 tbsp of soy sauce
1 tbsp of apple cider vinegar
1 sliced avocado
Cut salmon into 1/2 inch squares and marinate overnight with the mixture of sauce

Optional Garnish:
Thinly sliced radish
Thinly sliced jalapeno
Thinly sliced pickled onions
Chives
Japanese Mayo

Directions

1. Making the Rice Tuile — Preheat the oven to 225F. Blend the day-old rice with a pinch of salt, water, bouillon and the color of your choice. Pour it into a baking sheet lined with parchment paper. Spread the batter as thinly and evenly as you can with the help of a spatula. Bake low in the oven for 40-45 minutes, rotating midway to ensure even baking. Bake until the rice sheet is dry. Let it cool down and air it overnight. Dry Rice tuile is ready to be fried the next day or kept in a sealed container for later use.

2. Assembling the Asian Style Nachos — Place the salmon on the plate with avocados and garnish, then serve it with freshly fried rice tuile. Enjoy

 


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