Crunchy Rice Cakes Recipe
Spicy Tuna Tartare, Sweet Soy, Spicy Mayo, Wasabi Tobiko
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Ingredients
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Rice Cakes
Spicy Tuna Tartare
Sweet Soy Sauce
Spicy Mayo
Garnish
Method
Prepare Rice Cakes
- 1
Mix the Ingredients
In a large bowl, combine the cooked sushi rice, rice vinegar, and salt. Stir until the rice absorbs the vinegar evenly.
- 2
Form Rice Cakes
Spread the rice mixture evenly on a baking sheet lined with parchment paper. Use a spatula to press it down firmly. Refrigerate for at least 30 minutes to harden.
- 3
Cut and Coat
After chilling, cut the rice into desired shapes (circles or squares). Dust both sides with cornstarch to create a crispy coating.
- 4
Fry the Rice Cakes
Heat vegetable oil in a frying pan over medium heat. Fry the rice cakes until golden brown and crispy on both sides, about 3-4 minutes per side. Drain on paper towels.
Prepare Spicy Tuna Tartare
- 5
Mix the Tuna
In a medium bowl, combine the diced tuna, soy sauce, sriracha, sesame oil, chopped green onions, and toasted sesame seeds. Gently toss to coat the tuna evenly.
Make Sweet Soy Sauce
- 6
Combine Ingredients
In a small saucepan, combine soy sauce, brown sugar, and mirin. Heat over low heat until the sugar dissolves, stirring occasionally. Allow to cool.
Prepare Spicy Mayo
- 7
Mix Mayo
In a small bowl, combine mayo and sriracha. Stir until well blended. Adjust spice level to taste.
Assemble the Dish
- 8
Plate the Rice Cakes
Place crispy rice cakes on a serving platter.
- 9
Add Tuna Tartare
Spoon the spicy tuna tartare generously over each rice cake.
- 10
Drizzle Sauces
Drizzle the sweet soy sauce over the tuna tartare and add a dollop of spicy mayo on top.
- 11
Garnish
Top with wasabi tobiko and a sprinkle of microgreens or sprouts for an added touch.
