Crunchy Rice Cakes Recipe

Cook rice

Rinse 1 cup sushi rice under cold water until the rinse runs clear. Drain. Combine rinsed rice and 1.1 cups water in a small saucepan, bring to a gentle boil, then reduce to the lowest heat, cover and simmer for 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, for 10 minutes.

Season rice

While rice rests, mix 1 tbs rice vinegar, 1 tsp sugar and 1 tsp fine sea salt until dissolved. Transfer rice to a shallow bowl, gently fold in the vinegar mixture with a rice paddle or spatula to lightly coat without crushing the grains. Spread rice on a rimmed baking sheet to cool to room temperature (about 15–20 minutes).

Form cakes

When rice is cooled but still slightly tacky, divide into 8 equal portions (about 2 tbs each). Wet your hands to prevent sticking and press each portion into a compact 2–2.5 inch round patty about 1/2 inch thick. Press firmly so they hold together.

Set for crunching

Brush both sides lightly with 1 tbs neutral oil. For a quick method, place the patties on a parchment-lined tray and refrigerate 20–30 minutes to firm. For drier, crunchier cakes, you can air-dry them uncovered in the fridge for up to 2 hours.

Pan fry to crisp

Heat a large nonstick skillet over medium-high and add 3 tbs vegetable oil. When oil shimmers, add rice cakes (work in batches if necessary) and press gently with a spatula. Fry 2–3 minutes per side until deep golden and very crisp. Transfer to a wire rack or paper towel-lined plate to drain.

Prepare tuna: pat the diced tuna dry with paper towels and place in a chilled bowl.

Make dressing: in a small bowl combine 1.5 tbs soy sauce, 0.5 tsp sesame oil, 1 tbs yuzu or lime juice, 0.5 tsp grated ginger and 1 tsp mayonnaise. Whisk until emulsified.

Combine: add the dressing to the tuna along with 2 tbs sliced scallion, 1 tsp toasted sesame seeds, 0.25 tsp kosher salt and 0.125 tsp black pepper. Fold gently to coat, tasting and adjusting seasoning. Keep chilled until plating (no more than 15–20 minutes).

Assemble: place one warm crunchy rice cake on a serving plate. Spoon about 1.25 tbsp (roughly ¾ oz) of tuna tartare onto the center of each cake, mounding slightly.

Top with 1/4 tsp wasabi tobiko per cake (distribute the 2 tsp across 8 cakes). Garnish each with a few microgreens and a thin cucumber ribbon if using. Serve with lime wedges on the side for a bright squeeze if desired.

Timing note: assemble just before serving so rice cakes remain crisp. If making ahead, keep the rice cakes at room temperature on a rack and the tartare chilled; combine within 15 minutes of service.