Korean-Style Spekko Rice Stack with Crispy Rice and Nori Sprinkle – Food & Home Magazine

Ingredients

• ***For the rice stack
• 2 cups Spekko Royal Umbrella Jasmine Rice
• 500 g sirloin or rump steak, thinly sliced (fat removed)
• 1/4 cup soya sauce
• 2 Tbsp brown sugar
• 2 Tbsp sesame oil, preferably roasted
• 3 garlic cloves, crushed
• 1 tsp grated fresh ginger
• 1 Tbsp rice vinegar
• 1/2 tsp crushed black pepper
• 1 Tbsp toasted sesame seeds
• 1 tsp sugar
• 1/2 tsp salt
• ½ cucumber, thinly sliced
• 1 avocado, sliced
• 1/2 cup thinly sliced carrots
• 1/4 cup sliced spring green onions
• ***For the topping
• 1 Nori sheet (dried seaweed)
• ½ cup cooked Spekko Royal Umbrella Jasmine Rice
• 2 Tbsp roasted sesame seeds
• Extra sliced spring onions