Introduction
Sushi rice plays a crucial role in creating delicious sushi and rice cakes. This recipe takes sushi rice to the next level, transforming it into crispy rice cakes that can be enjoyed as a delightful snack or an elegant canapé base. With a handful of simple ingredients and a straightforward cooking process, you can create these tasty treats that are sure to impress.
Detailed Ingredients with measures
1 cup sushi rice
1½ cups water
1 tablespoon rice vinegar
1 teaspoon caster sugar
⅓ cup canola oil (or other neutral oil)
¾ teaspoon cooking/kosher salt (for sprinkling)
Prep Time
30 minutes (plus chilling time)
Cook Time, Total Time, Yield
Cook Time: 13 minutes
Total Time: 6 hours 30 minutes (including chilling)
Yield: 15 rice cakes
Cook Rice:
Combine rice and water in a small pot over medium-high heat without a lid. Once it begins to bubble, cover with a lid and reduce heat to medium-low. Cook for 13 minutes until water is absorbed. Remove from heat and let it rest for 10 minutes with the lid on.
Season Rice:
Mix rice vinegar and sugar until the sugar dissolves. Pour the mixture over the hot rice. Fluff the rice with a rubber spatula to distribute the seasoning.
Press and Cool:
Line a 20cm/8″ square pan with parchment paper. Transfer the seasoned rice into the pan, spreading it evenly. Cover with another piece of parchment paper and press the rice firmly, ensuring it’s about 1.25cm (½”) thick. For best results, place a flat object on top and weigh it down with 4-5 cans. Allow the rice to cool completely, then refrigerate for at least 6 hours or overnight.
Cut Rice Cakes:
Lift the rice slab using the parchment paper overhang. Wet a knife blade for cleaner cuts. Cut the rice into desired shapes, such as 15 rectangles (5 strips, then each into 3 pieces).
Pan-Fry:
Heat about ¼ cup of oil in a large non-stick pan over medium-high heat. Place half of the rice cakes into the pan; they should sizzle gently. Reduce heat to medium and cook for 4 minutes until golden and crispy. Flip and cook the other side for another 4 minutes. Remove onto a paper towel-lined plate and sprinkle each side with salt while hot. Repeat with the remaining rice cakes, adding more oil as needed.
Serve:
Enjoy the crispy rice cakes as a snack or use them as a base for canapés. Topping suggestions include spicy tuna, tuna poke, salmon mousse, or other crostini toppings.
Detailed Directions and Instructions
Cook Rice
Combine sushi rice and water in a small pot over medium-high heat without a lid. Once it begins to bubble, cover with a lid and reduce the heat to medium-low. Cook for 13 minutes until all the water is absorbed. Remove from heat and let it rest for 10 minutes with the lid on.
Season Rice
In a small bowl, mix rice vinegar and caster sugar until the sugar is completely dissolved. Pour this mixture over the hot rice. Using a rubber spatula, gently fluff the rice to evenly distribute the seasoning.
Press and Cool
Line a 20cm/8″ square pan with parchment paper. Transfer the seasoned rice into the pan, spreading it out evenly. Cover with another piece of parchment paper and press the rice firmly down, ensuring it is about 1.25cm (½”) thick. For best results, place a flat object on top and weigh it down with 4-5 cans. Allow the rice to cool completely, then refrigerate for at least 6 hours or overnight.
Cut Rice Cakes
Once cooled, lift the rice slab using the parchment paper overhang. Wet a knife blade with water to ensure cleaner cuts. Cut the rice into your desired shapes, aiming for 15 rectangles (5 strips, then cut each strip into 3 pieces).
Pan-Fry
Heat about ¼ cup of canola oil in a large non-stick pan over medium-high heat. Place half of the rice cakes into the pan; they should sizzle gently upon contact. Reduce the heat to medium and cook for 4 minutes until golden and crispy. Carefully flip the rice cakes and cook the other side for another 4 minutes. Remove the rice cakes onto a paper towel-lined plate and sprinkle each side with cooking/kosher salt while they are still hot. Repeat this process with the remaining rice cakes, adding more oil as needed.
Serve
Enjoy the crispy rice cakes as a delicious snack or use them as a base for canapés. Consider topping them with spicy tuna, tuna poke, salmon mousse, or other crostini toppings.
Notes
Rice Type
Using short-grain sushi rice is crucial for achieving the right texture for these rice cakes.
Cooling Time
Allowing the rice to cool and refrigerate helps it firm up, making it easier to cut and fry.
Oil Temperature
Make sure the oil is hot enough before adding the rice cakes to ensure they fry properly and develop a crispy exterior.
Storage
If not serving immediately, store any leftover rice cakes in an airtight container in the refrigerator. Reheat in a pan before serving to regain crispiness.
Cook techniques
Cooking Sushi Rice
Combining sushi rice with water in a small pot on medium-high heat helps to achieve the right texture. Let the rice come to a boil uncovered before reducing the heat and covering it. This method ensures the rice absorbs water evenly, resulting in perfectly cooked sushi rice.
Seasoning the Rice
Mixing rice vinegar with sugar and allowing the sugar to dissolve before adding it to the hot rice helps to enhance flavor. Fluffing the rice gently with a rubber spatula prevents mashing, ensuring each grain retains its shape.
Pressing and Cooling the Rice
Transferring seasoned rice to a lined pan and pressing it firmly helps to create a cohesive block. Placing a flat object with weight on top allows the rice to set properly. Cooling in the refrigerator for at least 6 hours solidifies the texture further for cutting.
Cutting the Rice Cakes
Using parchment paper to lift the rice slab makes cutting easier. Wetting the knife blade reduces sticking, allowing for clean, precise cuts into desired shapes.
Pan-Frying the Rice Cakes
Heating oil in a non-stick pan and then carefully placing rice cakes ensures a crispy exterior. Proper heat control while cooking each side allows for an even golden-brown finish. Sprinkling salt immediately after frying enhances the flavor.
FAQ
Can I use different types of rice?
While sushi rice is recommended for its sticky texture, you can experiment with other short-grain rice types. However, long-grain rice may not yield the same results.
What can I substitute for rice vinegar?
You can use apple cider vinegar or white wine vinegar, but the flavor will differ slightly.
How do I know when the rice is properly cooked?
The rice should be tender and have absorbed all the water. A brief resting period allows steam to finish the cooking process.
Can I make the rice cakes ahead of time?
Yes, you can prepare the rice cakes in advance, refrigerate them, and pan-fry just before serving for optimal crispiness.
What are good toppings for crispy rice cakes?
Consider using spicy tuna, tuna poke, salmon mousse, or various other toppings typical for canapés or crostini for a flavorful addition.
Conclusion
The crispy rice cakes made from sushi rice are a delightful snack option that can be easily prepared and customized. With a golden, crunchy exterior and a soft, flavorful center, they serve as a versatile base for a variety of toppings. Whether enjoyed on their own or dressed up with creative ingredients, these rice cakes will surely impress and satisfy.
More recipes suggestions and combination
Spicy Tuna Tartare
Top the rice cakes with a mixture of diced fresh tuna, avocado, sesame oil, and a splash of soy sauce for a refreshing and spicy treat.
Salmon Mousse
Spread a layer of creamy salmon mousse made from blended smoked salmon, cream cheese, and dill atop each rice cake for a sophisticated appetizer.
Poke Bowl Rice Cakes
Use the rice cakes as a base for a mini poke bowl, layering with marinated raw fish, seaweed salad, and diced cucumbers.
Vegetable Tempura
Serve the rice cakes with a side of crispy vegetable tempura for a delightful contrast of textures and flavors.
Crostini Style Toppings
Experiment with a variety of crostini toppings, such as roasted red pepper and hummus, or a mixture of cherry tomatoes and basil for a fresh twist.
