Rice Crackers with Avocado and Scallops

A perfect hors-d’oeuvres, rice crackers are topped with pureed avocado and sea scallops.

5 minutes
10 minutes
4 servings


  • 4 ripe Haas avocado
  • 3 tbsp KA–ME® Rice Vinegar
  • 1 tsp wasabi paste
  • salt
  • black pepper
  • 1 small shallot, peeled and minced (about 1 tablespoon)
  • 2 tbsp KA–ME® Sweet Chili Sauce
  • 2 tbsp soy sauce
  • 2 tbsp KA–ME® Stir-Fry Oil
  • 8 sea scallops, sliced sideways
  • 1 KA–ME® Rice Crackers (sesame, seaweed, or plain)
  • 1/2 cup pickled sliced ginger, drained


  1. Mash avocados with fork. Stir in KA–ME Rice Vinegar and wasabi; season with salt and pepper to taste. Cover tightly with plastic wrap to avoid discoloration.
  2. Whisk together shallot, KA–ME Sweet Chili Sauce and soy sauce until well combined. Set this glaze aside.
  3. Heat KA–ME Stir-Fry Oil in large skillet over high heat. Add scallops and pan-fry until golden crisp, about 1 minute per side. Drain on a paper-towel-lined plate. Cut each piece into half-moons.
  4. To assemble, top KA–ME Rice Cracker with a heaping tsp avocado mix. Place one piece of scallop on top, brush with soy glaze, and garnish with a slice or two of pickled ginger.

Included Products

Rice Vinegar
Sweet Chili Sauce
Stir-Fry Oil
Original Rice Crackers
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