Crispy rice cakes
These are the base for the Nobu copy-cat Spicy Tuna Crispy Rice recipe that I also published today. But everyone who’s tried the plain crispy rice cakes declared them so good, they insisted they should be published as a separate recipe. So here it is!
Ingredients
All you really need to make crispy rice cakes is rice, oil for frying and salt for seasoning. However, the rice is tastier if you add sushi rice seasoning which is just sugar and rice vinegar. Especially if you plan to serve these as plain snacks with no toppings.
Sushi rice – Find this type of rice labelled as such alongside other rice at the grocery store. It’s a short grain type of rice that is stickier than other types of rice, so the rice sticks together to make the rice balls for sushi.For the same reason, it’s the best type of rice to make rice cakes! Other rice types won’t stick together as firmly so the rice cakes won’t cut as neatly or fry up as golden and crispy. Medium grain rice should work nearly as well (because it’s fairly sticky too) but I don’t recommend trying this with long grain rice, brown rice, wild rice or basmati rice. Rice vinegar – An Asian vinegar made from….wait for it….rice! Smoother and milder than plain white vinegar, this is used to flavour rice to make sushi. As noted above, it can be skipped but it makes the rice cakes tastier. Sugar – Also for seasoning the rice. Salt – For sprinkling on the cooked rice cakes. I use 3/4 teaspoon. It will seem like a lot for the amount of rice cakes but they can take it! They are like potato – they take more salt than you think. Also, some salt falls off when you turn them to sprinkle the other side.
How to make crispy rice cakes
You simply cook rice, press in a pan, cool to make it solid, cut, then pan fry until golden. Then munch away! For the same reason, it’s the best type of rice to make rice cakes! Other rice types won’t stick together as firmly so the rice cakes won’t cut as neatly or fry up as golden and crispy. Medium grain rice should work nearly as well (because it’s fairly sticky too) but I don’t recommend trying this with long grain rice, brown rice, wild rice or basmati rice.
1. Cook and flavour rice
No need to rinse. Use the right amount of water. And don’t peek! My full rice-making rants here.
2. Press and cut
For really crispy rice cakes, be sure to press the rice in firmly.
3. Cooking:
How to serve crispy rice cakes
Serve them plain for snacking or add toppings to make irresistible appetisers. Weighing down the rice packs the rice together more tightly as it sets in the fridge. This means you can cut neater pieces and they will crisp up better. It’s also just generally really irritating when you get little loose bits of rice in the pan when you’re frying up the rice cakes! Speedy option for the impatient: Put the rice in the fridge until it’s fully cool (around 1 hour), then freezer for 1 hour (edges will semi-freeze, centre should be perfect), then back in the fridge for 1 hour (to thaw edges). Warning: Do not let the rice freeze fully, it will become loose and wet when it thaws so not suitable for rice cakes!
Serving plain
Eat like potato chips! You won’t be able to stop. I probably wouldn’t say no to some kind of dip either – French Onion Dip immediately comes to mind.
Topping suggestions
As noted above, I’m sharing this crispy rice cakes recipe as a base for a creamy spicy tuna topping to make a copycat of a signature Nobu restaurant appetiser, Spicy Tuna Crispy Rice (raw or canned). However, given the flavour of the rice cakes is fairly neutral rather than specifically Asian, there’s stacks of topping options! Here’s some ideas that come to mind:
Creamy spicy tuna or salmon – Nobu copycat made with sashimi grade tuna or salmon. Canned tuna option included. Tuna poke – A no mayo topping option with sashimi tuna in a gingery soy sauce dressing Kingfish ceviche – YES! I can’t wait to try this. (Chop everything smaller so they stay on the rice cakes or use the rice cakes for scooping) Salmon mousse – I pipe this on cucumber rounds for a fancy(ish) healthy(ish) canapé. Would be perfect on rice cakes! Any crostini toppings Chicken or egg sandwich fillings – I’d add finely chopped pickles or green onion for freshness Spread with guacamole then top with Pig Out Salsa or Mexican Corn Salad
I’d love to hear your suggestions! What will you top these with? – Nagi x
Watch how to make it
Life of Dozer
This is his sitting up straight look-how-good-I-am food scavenging position. It’s highly effective!
