Crispy Rice Cake Recipe

Preparation Directions

1. 1

   Prepare the Sushi Rice

   Rinse the sushi rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes. Remove from heat and let it sit for 10 minutes.

2. 2

   Season the Rice

   In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice has rested, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.

3. 3

   Form the Rice Cakes

   With wet hands, take a handful of sushi rice and shape it into a round cake, about 1 inch thick. Repeat until all the rice is shaped into cakes.

4. 4

   Fry the Rice Cakes

   In a large skillet, heat vegetable oil over medium-high heat. Fry the rice cakes in batches until golden brown and crispy, about 3-4 minutes on each side. Drain on paper towels.

5. 5

   Prepare the Tuna

   While the rice cakes are cooling, slice the bigeye tuna into small cubes or thin slices.

6. 6

   Assemble the Dish

   Top each crispy rice cake with a portion of the bigeye tuna. Drizzle with tataki sauce and garnish with sliced scallions.