Rice Sandwich with Pumpkin Seed Oil Mayo

Name: Rice Sandwich with Pumpkin Seed Oil Mayo
Total time: 40 min
Yield: 2
Ingredients: 200 g cooked Steirerkraft medium-grain rice; 1 tbsp sugar; 1 tbsp vinegar; 1 pinch of salt; 2 tbsp Steirerkraft Pumpkin seeds coarsely chopped (optional); 6–8 tbsp oil for frying or deep-frying; 60 ml scarlet runner bean aquafaba (reserve the liquid from Steirerkraft ready-to-eat Styrian scarlet runner beans PGI); 1 tbsp mustard; 2 tsp white wine vinegar; 1 tbsp lemon juice; 1 pinch of salt; 1 pinch of sugar; 130 ml Steirerkraft Styrian pumpkin seed oil PGI; 100 ml sunflower oil; 2 tbsp Steirerkraft Pumpkin seeds coarsely chopped; Savoy cabbage; King oyster mushrooms; Duck breast; Smoked salmon; Red onion; Tomatoes; Vegan pumpkin seed oil mayo

What can you do with yesterday’s leftover rice? Turn it into a crispy rice sandwich.

Difficulty: medium Total time: 40 min Portions: 2

Main Courses with pumpkin seed oil with pumpkin seeds

Rice Sandwich

200 g cooked Steirerkraft medium-grain rice
1 tbsp sugar
1 tbsp vinegar
1 pinch of salt
2 tbsp Steirerkraft Pumpkin seeds coarsely chopped (optional)
6–8 tbsp oil for frying or deep-frying

Pumpkin Seed Oil Mayo

60 ml scarlet runner bean aquafaba (reserve the liquid from Steirerkraft ready-to-eat Styrian scarlet runner beans PGI)
1 tbsp mustard
2 tsp white wine vinegar
1 tbsp lemon juice
1 pinch of salt
1 pinch of sugar
130 ml Steirerkraft Styrian pumpkin seed oil PGI
100 ml sunflower oil
2 tbsp Steirerkraft Pumpkin seeds coarsely chopped

Filling

Savoy cabbage
King oyster mushrooms
Duck breast
Smoked salmon
Red onion
Tomatoes
Vegan pumpkin seed oil mayo

Reheat the cooked rice in the microwave or in a saucepan. The rice can be slightly overcooked – the stickier it is, the more compact the sandwich will be. Mix the rice with the sugar, vinegar, salt and, if desired, the chopped pumpkin seeds.
Line a baking dish with baking paper or cling film. Press the rice firmly into the dish until it forms an even layer about 1.5–2 cm thick. Cover with baking paper or cling film and press down firmly again, for example with the base of a glass. Freeze for 1 hour.
Meanwhile, prepare the vegan pumpkin seed oil mayonnaise. Rinse the scarlet runner beans with cold water and reserve the liquid (aquafaba). Mix the aquafaba, white wine vinegar, lemon juice and mustard well, or blend with a hand blender. Gradually add the sunflower oil mixed with the Styrian pumpkin seed oil PGI while continuously blending. The more oil you add, the thicker the mayonnaise will become. Once the desired consistency is reached, season with salt, pepper and sugar and stir in the chopped pumpkin seeds.
Remove the rice from the freezer. Carefully lift it out of the dish and remove the baking paper or cling film. Cut into four equal pieces.
Heat the oil in a frying pan. Fry the rice pieces on both sides until golden brown. Be especially careful when turning them for the first time so they do not break. Make sure to use enough oil.
Fill the crispy rice pieces as desired with duck breast, smoked salmon, Savoy cabbage, king oyster mushrooms, vegetables or other toppings and spread with pumpkin seed oil mayo.