Artisanal Smashed Avocado on Crispy Handmade Rice Cakes

Place 0.75 cup short-grain white rice in a fine-mesh sieve and rinse under cold water until the water runs clear to remove excess surface starch.

In a small saucepan, combine the rinsed rice with 1.25 cups water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 18 minutes until the water is fully absorbed.

While the rice is still hot, use a wooden spoon to vigorously stir and slightly mash the grains to release their internal starch, which acts as a binder.

Line a small square baking dish with parchment paper. Press the warm rice into the dish in an even layer about 1/2-inch thick. Cover and refrigerate for at least 30 minutes to firm up (this is the advance prep component).

While the rice chills, finely mince 2 tablespoons of red onion, 1 clove of garlic, and 1 tablespoon of fresh cilantro leaves.

In a medium bowl, scoop out the flesh of 2 avocados. Add 1 tablespoon of juice from the lime, 1 teaspoon of honey, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Use a fork to mash the mixture until creamy but still slightly chunky.

Fold the minced red onion, garlic, and cilantro into the avocado mixture until well combined. Set aside.

Remove the chilled rice block from the refrigerator and lift it out using the parchment paper. Cut the rice into 6 or 9 uniform squares or circles using a knife or biscuit cutter.

Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat. Carefully place the rice cakes in the pan and sear for 4-5 minutes per side until a deep golden-brown, crispy crust forms.

While the cakes sear, wash and thinly slice 2 red radishes into translucent rounds.

To assemble, place the warm, crispy rice cakes on a serving platter. Top each cake with a generous dollop of the smashed avocado mixture.

Garnish each snack with a few radish slices, a sprinkle of the 1 teaspoon dried red chili flakes, 1 tablespoon shelled hemp seeds, and a small pinch of microgreens.