Crispy Sushi Rice Cakes with Soy Sauce and Rice Vinegar
Cooked short-grain rice is seasoned, pressed into flat cakes, and pan-fried until golden. Add avocado, vegetables, or cooked seafood just before serving.
Ingredients
Main Ingredients
- 2 cups cooked short-grain sushi rice cooled
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- salt to taste
- neutral cooking oil as needed for frying
Toppings
- avocado, cooked tuna or salmon, or vegetables optional toppings
Instructions
Instructions
- Mix the cooked, cooled sushi rice with the soy sauce and rice vinegar. Add salt to taste.
- Divide the seasoned rice into 4 equal serving portions and press each into small, flat cakes of similar thickness. Press firmly until the cakes hold together.
- Heat enough neutral oil to coat a skillet over medium-high heat. Cook the cakes in uncrowded batches until golden underneath, turn once, and cook until both sides are golden and the centers reach 165°F; add oil between batches as needed.
- Drain briefly and add the chosen avocado, prepared vegetables, or cooked seafood. If preparing fish, cook it to 145°F before topping the cakes; serve the 4 portions promptly.
Notes
- Refrigerate within 2 hours (1 hour above 90°F) at 40°F or below; use within 3 days of cooking the rice, or sooner if toppings require it.
- Store toppings separately when possible; reheat rice cakes to 165°F in the center.