Crispy Rice Cakes

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

short-grain rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is more nutritious, while white rice is often cheaper.

Place rice and water in a small pot over medium high heat. Once bubbling, cover and reduce heat to medium low. Cook for 13 minutes or until water is absorbed.

Remove from heat and let rest for 10 minutes with the lid on.

Pour over sushi seasoning and fluff rice with a rubber spatula.

Press rice into a lined 20cm/8" square pan, cover with paper, and press firmly.

Weigh down with a flat object and refrigerate overnight or at least 6 hours.

Cut rice into 15 rectangles using a wet knife blade.

Heat about 1/4 cup of oil in a large non-stick pan over medium high. Cook half the rice cakes for 4 minutes until golden and crispy, then turn and cook the other side for 4 minutes.

Remove onto paper towels and sprinkle with salt while hot.

Repeat with remaining rice cakes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens